Old-Fashioned Pumpkin Doughnuts

For Christmas, I received Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker by Mark & Michael Klebeck with Jess Thomson – I think it might have been a not-so-subtle hint from my brother-in-law that doughnuts would be a good next step in the culinary world. I took the hint and excitedly obliged!

This book is awesome! It contains history, tips, recipes, and more for the famous doughnuts made by Seattle bakery Top Pot.  My kids were more than a little excited to see a doughnut book in the mix of my Christmas books and my three-year-old immediately started picking recipes for me to make.

The pictures are beautiful and inspiring and the recipes are detailed and specific. It is thorough and even includes gluten-free doughnut recipes. The book also provides many glazes and icings so you can mix and match your doughnut and topping. Really I just can’t get enough of this book and it’s not helping my healthier eating January. So…I’m going to also give you a yummy reason to break those resolutions for just one day…or two…at a time (ha!).

If you like to cook and bake and enjoy trying new techniques, this book is definitely for you – go pick up a copy! It’s SO fun! I made the Pumpkin Old-Fashioned Doughnuts and the Sour Cream Old-Fashioned Doughnuts – they were both excellent and I can’t wait to try another flavor. Today, I will share one recipe from this great book and you go buy the book and get the rest – you won’t regret it and you will definitely want to make all of the different kinds! Oh and don’t foget to drop off one of your delicious doughnuts for me to try!

Seriously, these are SO GOOD! My family (parents, sister & bil, husband, kids, etc) LOVED them! I’m totally a sucker for pumpkin so these were the first ones I made and honestly, they exceeded my already high expectations. I followed the instructions exactly since I’ve never made doughnuts and they turned out picture-perfect.


PUMPKIN OLD-FASHIONED DOUGHNUTS

Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
Print This Recipe

3 c. cake/soft-wheat flour, plus more for rolling and cutting
2 tsp. baking powder
1 tsp. iodized salt
3/4 tsp. ground nutmeg
2 tsp. pumpkin pie spice
1/2 c. sugar
2 Tb. shortening/vegetable lard, trans-fat-free preferred
2 large egg yolks
2/3 c. sour cream
1/2 c. canned pumpkin Canola oil, for frying

Pumpkin Glaze:

4 1/2 c./1 lb confectioners’/icing sugar, sifted
2 tsp. light corn/golden syrup
1/2 tsp. iodized salt
1 tsp. pumpkin pie spice
1/4 c. canned pumpkin
1/2 tsp. vanilla extract
1/4 c. hot water

Serves 3 to 4

To make the doughnut dough: Sift the flour, baking powder, salt, nutmeg, and pumpkin pie spice together into a medium bowl, and set aside.

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream and pumpkin, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like wet cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).

Meanwhile, make the pumpkin glaze: Place the confectioners’/icing sugar, corn/golden syrup, salt, pumpkin pie spice, pumpkin, and vanilla in the work bowl of a stand mixer fitted with the paddle attachment. With the machine on medium speed, add the water in a slow, steady stream, and blend until all of the sugar has been incorporated, scraping the bowl a few times if necessary. Set aside.

Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Transfer to a rack set over paper towels/absorbent paper.

While the doughnuts are still quite hot, dip the side with the deepest cracks on each into the warm Pumpkin Glaze. Let dry on cooling racks, glazed side up, for about 15 minutes.

My notes:

* This dough was not as sticky as I expected and was easy to work with – I did use regular all-purpose flour (sifted) but that isn’t as light as cake flour so that may have contributed to the less stickiness.
* Keeping the oil at a consistent heat (between 325-350) was sometimes challenging and I accidentally added a couple of donuts too early which made them take longer or cook too fast and made the end product not quite as good but nobody complained and there were none left!
* I kept the glaze warm (which makes glazing easier) on my warming burner on the stove (low-medium).
* These were best the first day but still quite excellent the next day.
* I was not compensated in any way for this review except for getting to share and enjoy delicious, homemade doughnuts.

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Pumpkin Cranberry Spice Cookies

Do you have pumpkin and cranberries leftover after your Thanksgiving festivities? If so, these cookies are a perfect way to use them up. I brought these cookies to a movie night with some friends. They were very well received.

Don’t let the long ingredient list intimidate you. These come together easily and while the pumpkin cream cheese frosting is an extra step, it takes the cookies to the next level of deliciousness! As usual, these are gluten-free. However, if you can eat regular wheat flour, then just use that in place of the gluten-free flour, and omit the xanthan gum.

Because these cookies have a soft, cakey texture, they are best enjoyed within a couple of days of baking. Otherwise, pop the extras in the freezer to enjoy another time.

PUMPKIN CRANBERRY SPICE COOKIES
Print This Recipe

2 1/4 c. all-purpose gluten-free flour mix
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4-1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1/3 c. brown sugar, packed
1/3 c. white sugar
1/2 c. butter, softened
2/3 c. pumpkin puree
2 eggs
1 tsp vanilla
1/2 c. plain yogurt
2/3 c. chopped fresh of frozen cranberries

Icing
2 1/2 Tbsp butter
1 1/2 – 2 c. powdered sugar
2 Tbsp heavy cream
3/4 tsp vanilla
2 Tbsp pumpkin puree
1/4 tsp cinnamon
dash each of ginger, nutmeg, and cloves

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, xanthan gum, spices, and salt.

In a separate bowl, combine the sugars and butter and using a mixer, beat until fluffy and lightened in color. Add the pumpkin puree and beat until combined. Add eggs one at a time; mixing completely between each. Stir in the vanilla.

To the pumpkin mixture, add the flour mixture alternating with the yogurt. Mix between each addition. Stir in the cranberries.

Drop by rounded Tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes (mine took the full 12 minutes) or until edges are golden. Cool completely on a wire rack.

For the icing: Heat the butter in a saucepan until lightly browned, but not burned, stirring constantly. Remove from heat and whisk in the cream and vanilla. Add some powdered sugar to make a paste. Then add the remaining powdered sugar slowly, whisking until fully combined (add powdered sugar until icing is desired consistency). Stir in spices and the pumpkin puree.

Weekend Fare: Pumpkin Dip & Pumpkin Pie Spice

Our magazine review will be tomorrow with our picks for the best Thanksgiving magazines!

Today, I’m sharing a recipe that wouldn’t generally be in my repetoire but is delicious and very easy for holiday entertaining, so I’m making an exception. 🙂 This is a quick, easy, and wonderful dessert dip. It’s great for this time of year – perfect for showers, open houses, and snacks. I requested the recipe after enjoying it at an event and modified a little for our taste. You can serve this with gingersnaps, cinnamon grahams, cinnamon pita chips or whatever else sounds good to you!

PUMPKIN FLUFF DIP
Print These Recipes

1 container (8 ounce size) frozen whipped topping, thawed (or equivalent stabilized, sweetened whipped cream)
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 1/2 tsp. pumpkin pie spice (I make my own – recipe below)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

PUMPKIN PIE SPICE
4 tsp. Cinnamon
2 tsp. Ginger
2 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves

Combine and store in an airtight container.

Baker’s Delight: Pumpkin Cupcakes

My husband’s favorite cake is pumpkin spice and so it is an annual tradition for his October birthday. This year, I decided to switch it up and develop a new recipe. I think we might have a new favorite! Instead of a cake, I made cupcakes (adapting a recipe from allrecipes.com) and filled them with a maple cream and then frosted them with a cinnamon maple buttercream. I considered just making a cinnamon frosting but when I tasted it, I thought the maple syrup would be a good element to add…and it was. These take a little bit of time and effort but they are worth it!

PUMPKIN CUPCAKES w/Maple Cream Filling & Cinnamon Maple Buttercream Frosting
Print This Recipe

2 1/4 c. all-purpose flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. salt
1 Tb. baking powder
1/2 tsp. baking soda
1/2 c. butter, softened
1 c. white sugar
1/3 c. brown sugar
2 eggs, room temperature
1 tsp. vanilla extract
3/4 c. milk
1 c. pumpkin puree

Preheat an oven to 375 degrees F. Line 24 muffin cups with paper liners. Combine together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

Beat butter and sugars with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Divide the batter into the prepared muffin cups (I use an ice cream scoop).

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20- 25 minutes. Cool in the pans for 5 minutes before removing to a wire rack. While still a little warm gently hollow out a portion in the center of each cake (I used a cylinder to remove the centers).

While the cupcakes are baking and cooling, make the filling and frosting (recipes below). Once the cupcakes are cool, fill with the maple cream and frost.

FILLING

4 oz. cream cheese, softened
3 Tb.  pure maple syrup, divided
1/3 c. heavy whipping cream

Using an electric mixer, mix the cream until light and fluffy. Add 2 Tb. maple syrup. In a separate bowl, whip the whipping cream until soft peaks form. Add 1 Tb. maple syrup and continue whipping until stiff peaks form. Gently fold the maple whipped cream into the cream cheese mixture. Chill until ready to fill.

FROSTING

1/2 c. butter, softened
1 tsp. vanilla extract
1 Tb. pure maple syrup
4 c. powdered sugar
1 tsp. cinnamon
1/4 c. milk (may need a little more)
pinch of salt

Cream butter, vanilla, and maple syrup until light an fluffy. Add sugar, cinnamon, and salt. Slowly add milk until desired consistency is reached.

Baker’s Delight: Pie

Today we are going to share with you several different pie recipes and two pie crust recipes as well. Any of these would be perfect for your holiday celebrations!

We have collaborated on this post so our names appear next to the recipes we have contributed. We hope you enjoy!

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RUSTIC APPLE TART – Heather

3 1/2 – 4 lbs granny smith apples (about 10-12 apples)
1/4 c. white sugar
1/2 c. brown sugar
juice of 1 lemon
2 tsp. cinnamon
1/3 c. flour

1 1/2 Tbsp. butter
cream or milk for glazing

1 recipe of pie dough (enough for a 2 crust pie)

Peel, core and slice the apples into a large bowl. Add sugars, lemon juice, cinnamon and flour.

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Roll out half of the pie dough into a large circle and place on a baking sheet lined with parchment paper or well-greased.

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Place half of the apples into the center of the dough. (If half of your apples seems to much, use a bit less.)

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Place a few pats of butter on top of the apples. Fold the edges of the dough over the apples.

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Brush the top of the tart with cream or milk and bake at 350F for 70-80 minutes or until crust is golden and filling is bubbly and tender. Makes 2 tarts. (This recipe is easily halved.)

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PIE CRUST – Heather
(original recipe from Martha Stewart)

2 1/2 c. flour
1 c. butter (8 oz.) — use either salted or unsalted, whatever your preference
ice cold water

Combine the flour and butter in the food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. Tip crumbs into a bowl and add just enough ice water to make a good dough. Knead briefly and divide into two rounds. Wrap with plastic wrap or waxed paper and chill.

If making by hand, rub butter into flour until mixture resembles coarse crumbs. Add ice cold water as above.

Makes 2 pie crusts, usually with a bit left over.

This is the first year I’ve made this cranberry-blueberry pie and it is amazing. Blueberry pie is one of my very favorite kinds of pies, and the addition of cranberries, along with orange, makes for a very festive dessert. I will be making this recipe over and over again.

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CRANBERRY-BLUEBERRY PIE – Heather
(from The Thanksgiving Table by Diane Morgan)

1/2 small orange, including peel, seeded and quartered
12 oz. fresh or frozen cranberries, picked over
4 c. fresh or frozen blueberries (about 1 1/4 pounds)
1/2 tsp. salt
1 2/3 c. sugar
5 Tbsp. cornstarch

Coarsely grind the orange in  a food processor or blender. In a large saucepan, combine all the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly, until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.

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Preheat the oven to 400F. Roll half of the pie crust out and line your pie pan. Spoon the cooled filling into the pie shell, mounding it in the center. Roll the second half of the pie crust and drape over the pie. Trim the excess dough and crimp the edges. Cut slits in the top of the pie to allow steam to escape. Brush the pie with milk and sprinkle with sugar.

Place the pie in the oven and place a rimmed baking sheet below it (to catch drips). Bake until the crust is golden brown and the center is bubbling, 50+ minutes. Cool on rack. Makes 1 pie.

I first started making this pie for one of my brother-in-laws. It is his favorite and I had never attempted it. I must say, it is now one of the favorites among much of the family. The silky texture and decadent richness are so wonderful!

This pie can easily be made gluten free by omitting the crust and making it as a mousse in ramekins or using a gluten free cookie crust.

FRENCH SILK PIE – Alaina

2 sticks butter
1 1/2 cups white sugar (superfine sugar would be an excellent choice)
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs*
1 (9 inch) pie shell, baked

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy**. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg*. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

I top with shaved chocolate (white & dark) and/or fresh whipped cream!

*I use farm fresh eggs since they are not cooked in this recipe. The FDA recommends that children and pregnant women not consume raw eggs.

**Beating the butter and sugar until very fluffy and adding the other ingredients and beating for the times mentioned is absolutely important. Do not skip those steps or you will have a grainy pie.

This pie is scrumptious! A little tart, a little custard, and a nice crisp top. It was so good. I made it once a few years ago and hadn’t made it again until recently and it received great reviews. It will definitely be appearing at our Thanksgiving gathering this year!

cranberry pie
CRANBERRY CHESS PIE – Alaina
(Williams-Sonoma’s Pie & Tart Book)

1 rolled-out basic pie dough (recipe below)
1 1/2 c. sugar
1/2 c. unsalted butter, melted
1/8 tsp. salt
3 eggs
1/4 c. all-purpose flour
1/3 c. buttermilk
1 tsp. cider vinegar
2 tsp. orange zest, finely grated
2 c. fresh or frozen cranberries, coarsly chopped (use a food processor or food chopper)

Roll pie dough out and transfer to a 9-inch pie dish. Crimp edges and refrigerate or freeze until firm. About 3o minutes. Preheat oven to 375 degrees.

Partially bake the pie shell in the lower third of the oven. Transfer to a cooling rack and cool.

In a bowl, whisk together the sugar, melted butter, and salt. Add the eggs one at a time, beating until smooth after each addition. Stir in the flour, then the buttermilk, vinegar, and orange zest, mixing well. Stir in the cranberries. Scrape the mixture into the partially baked pie shell.

Bake the pie in the 375 degree oven for 50-60 minute or until the top is lightly golden brown and domed and the filling is firm. Cool completely. Serve at room temperature. Makes 1 pie.

PIE CRUST – Alaina
(Williams-Sonoma)
1 1/4 c. flour
1 Tb. sugar
1/4 tsp. salt
1/2 c. unsalted butter (I’ve used salted before)
3 Tb. ice cold water (may need a bit more if not coming together)

Mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse cornmeal with butter no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

Pat into a ball and flatten into a disk. Lightly flour the work surface and rolling pin then roll out. Re-flour as needed and turn dough to keep from sticking.

Makes 1 crust.

What would Thanksgiving be without a pumpkin pie? I like pumpkin meringue pies, frozen pumpkin pies, pumpkin custard pies, and pretty much any other variation on the pumpkin pie. And yet, there is nothing quite like a piece of traditional pumpkin pie with fresh whipped cream on top. Not too sweet and just the right amount of creaminess.

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PUMPKIN PIE – Alaina
(adapted from Better Homes & Garden)

2-1/4  cups canned pumpkin (about 1-1/3 15-ounce cans)
3/4  cup sugar
1 – 1 1/2 teaspoon ground cinnamon
1/2  teaspoon ground ginger
1/4  teaspoon ground nutmeg
3  eggs, slightly beaten
3/4  cup whole milk, half-and-half or light cream

For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined. Pour filling into prepared pastry shell.

To prevent over-browning, loosely cover edge of the pastry shell with foil or a pie guard. Carefully transfer pie to oven rack. Bake in the 375 degrees F oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serve with fresh whipped cream!

* Variation: Add 1/2 c. apple butter and 1 Tb. flour and decrease pumpkin by 1/4 c. Delicious!

Bread Basket

November is the perfect time of year to get into the kitchen and bake some bread — either quick or yeast. With the shorter days and cooler temperatures, the warmth of the oven and the tempting aroma of freshly baked bread will lift everyone’s spirits.

Pumpkin muffins are an ideal treat for breakfast, afternoon snack, or as an accompaniment to soup and salad. This recipe is so versatile — you can make it sweet for dessert (and even bake it in cake pans and top with icing), or you can make it healthy by substituting whole wheat flour and honey. I’m also thinking of trying a gluten-free version by substituting rice flour and masa meal for the flour.

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PUMPKIN MUFFINS

3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 c. brown sugar (use 1 c. if you want a sweet cake or 1/2 c. honey if you want it without sugar)
1/2 c. oil

1 c. flour (here’s where you can substitute whole wheat flour)
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg

3/4 c. raisins (optional)
1 c. walnuts, chopped (optional)

Beat eggs. Add vanilla, pumpkin, sugar, and oil. In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, ginger, and nutmeg. Add flour mixture to egg mixture, mixing just until incorporated. Add raisins and walnuts. Pour into lined muffin tins. I like to sprinkle the muffin tops with rolled oats at this point — just to make them look more inviting. Bake at 350F for 20-25 minutes or until done.  Makes 12. (You can also bake this as a loaf — it will take 50-55 minutes to bake.)

Dinner rolls are another type of bread in high demand during the months of cold weather. I have made this recipe countless times, relying on my bread machine to do the hard work for me.

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BREAD MACHINE DINNER ROLLS

1 1/3 c. water
8 Tbsp. butter
1/4 c. sugar
1 egg
1 tsp. salt
3 1/2  c. all-purpose flour (can use some whole wheat)
4 Tbsp. dry milk powder (if you have it)
2 tsp. dry yeast

Measure ingredients into bread machine in order given. Use the “dough” setting (mine takes about 2 hours). Once ready, divide dough into two halves. Roll each half into a circle about 14 inches or so in diameter.

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Cut the circle into twelve “pie” pieces. Roll each piece from the large end to the point to form crescent rolls.

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Place rolls on greased cookies sheets and brush with egg glaze (1 egg mixed with 2 Tbsp. water). Let stand 10-15 minutes and then bake at 375F for 25-35 minutes. Makes 2 dozen.

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A favorite yeast bread of mine is Pumpkin Raisin Bread. It combines my love of pumpkin with my love of yeast bread, along with hints of another kind of bread I love so much — Cinnamon Bread. If you enjoy making yeast breads, you need to give this one a try!

PUMPKIN RAISIN BREAD
(original recipe from Laura T.)

2 pkg. yeast (or 4 1/2 tsp.)
1/3 c. honey
2/3 c. warm water
1 (15 oz.) can pumpkin
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4-7 1/4 c. flour (can be all white, all whole-wheat, or a combination of both)
2 eggs
1 1/2 c. raisins

In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.

With a wooden spoon, stir in raisins and enough additional flour to make a soft dough. Knead for 5-8 minutes. Place in a greased bowl and let rise until doubled, about 1 hour.

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Punch dough down. Divide in half or thirds (for round loaves). Shape dough into loaves and place in greased loaf pans or on greased cookie sheets. Let rise for 45 minutes.

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Bake at 375F for 35-40 minutes. Makes 2 loaves (or 3 small loaves).

Preservation 101: Pumpkin Butter

For those of you who love both apple butter and the flavor of pumpkin, pumpkin butter is the natural next step! Think pumpkin pie on a spoon: spread on top of your toast, dolloped on your favorite scone, or even spooned over ice-cream.

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Pumpkin butter is a cinch to make! I made mine in the crockpot which made it a no-brainer and resulted in a pumpkin-pie-aroma floating through the house and 6 lovely cups of butter with hardly any effort. Now, contrary to apple butter, pumpkin butter cannot be processed (see the National Center for Home Food Preservation if you doubt that). So, that means you need to store your finished product in the fridge or freezer.

PUMPKIN BUTTER
(adapted from easteuropeanfood.about.com)

1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pure pumpkin
1/2 to 1 cup sugar (white or brown — or, you could substitute 1/2 cup agave syrup)
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves

If using fresh pumpkin: place pumpkin and 1/2 cup water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a sieve or food mill. If using canned pumpkin, omit this step and pick up below.

Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.

Slow Cooker: Place pumpkin mixture in a slow cooker with the lid partially off to let steam escape. Set at low and cook, stirring occasionally for 6-12 hours, or until thick enough so the butter doesn’t run off the spoon when turned upside down.

Stovetop: Place pumpkin mixture in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Oven: Heat oven to 250 degrees. Place pumpkin mixture in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

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Place hot butter into hot sterilized jars. Cover with sterilized lids and rings. Allow to cool and then store in the fridge for up to three weeks, or in the freezer for up to one year.

Makes 1 pint.

Note: I tripled this batch and used my crock pot. The first batch I made I left overnight, but felt it was too long. I made the second batch during the day so I could stop the cooking when I liked the consistency.