Pumpkin Butter

3 Pie Pumpkins
3 cups sugar (I use organic cane sugar)
2 tablespoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg


Gut the pumpkins (we wash the seeds well, layout on a cookie sheet and salt. Bake for 45 minutes @ 300, you can also add Worcestershire sauce and garlic salt for spicier pumpkin seeds)


Quarter the pumpkins and boil or bake until soft. Scoop the flesh out of the peels and puree in food processor. Add pureed pumpkin and other ingredients in a saucepan over medium heat. Cook for 20-25 minutes and ladle into canning jars. Flip jars upside down on counter to seal or place in water bath.

This recipe was shared by Fresh Mommy