Pumpkin Butter Recipe: From the Blooming Kitchen Garden

I adore pumpkin butter - all the sweet savory goodness of pumpkin pie, without the bazillion calories! I slather it on toast on chilly mornings, and indulge my senses with all the spicy goodness. And it is SO easy to prepare!

Pumpkin Butter

• 1 6-8" sugar sweet or other pie pumpkin (pie pumpkins are less stringy than the huge jack o' lantern pumpkins)
• 1 tsp allspice (to taste - I like to sprinkle a bit more)
• 1 tsp cinnamon (again, to taste)
• Pinch ground cloves
• Up to 1 cup sugar or other natural sweetener (maple syrup - the real stuff - is wonderful)

Roast or steam the pumpkin til soft. Scoop the flesh into a heavy-bottomed saucepan (heavy bottom helps avoid scorching. Add spices, and sugar to taste. Simmer over VERY low heat til the pumpkin is reduced to the thick, luscious spread that is pumpkin butter. Try to avoid taking too many tastes as it cooks :)

This stores well in the fridge - up to six months (not that any has ever lasted that long here!) The USDA recommends against water bath or pressure canning pumpkin - because it is so dense. So...freeze this if you wish to preserve it beyond the recommended six months. And ENJOY!