Pumpkin Butter as developed by Chef Elle
With cooler temperatures and shorter days, autumn is here. The time is just right for leaf peeping, but autumn doesn’t get much tastier than with pumpkin—whether pumpkin butter, pies, breakfast pastries or even enchiladas. When shopping for pumpkins for Halloween or Fall Festivals, grab a few for cooking. After all, this recipe is simple, simply delicious and great for gift-giving.
1 small pumpkin (7-9 lbs.)
2 t grapeseed oil
1 ¼ c unfiltered apple juice
lemon, juice and zest
2 c brown sugar
2 ½ t ground nutmeg
½ t ground ginger
1 t ground cinnamon
½ t ground clove
sharp knife, food processor, baking pan, spoon, wooden spoon, measuring spoons, measuring cup, medium non-stick pot
Preheat oven to 425˚ F.
Cut pumpkin in quarters. Using a spoon, scrape and remove pulp and seeds. Lightly coat pumpkin with grapeseed oil and sprinkle with sea salt. Roast for 45 minutes. Allow to cool and remove skin. Place pumpkin pieces in food processor and pulsate until pureed.
Combine pumpkin puree, apple juice, spices and sugar in a large, nonreactive saucepan. Stir well. Once mixture begins boiling, reduce heat. Allow to simmer for 30 minutes or until thickened.
Easy Solutions: Save pumpkin seeds for later use. Add pumpkin butter to toast and biscuits. It can also be used as a pie filling. However, don’t limit it to sweets. This recipe is versatile for even savory dishes—like enchiladas.
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© 2013 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green. Credits: Food Styling and Photography: Sharky; Home Cook Recipe Testers: Jolena Campbell, Hillary Maloney and Sister Eddie Mae