If you're like me, you freeze pumpkin for year-round use. If you don't, you need to start doing this. You won't regret it. Doesn't pumpkin butter sound
delicious? You can make your own for much less than the cost of
buying it in the store. Plus, you control the ingredients. What more
could you want? You may be surprised how cheap it is to make your own. And, it's not that difficult. Read on....
Pumpkin contains a wealth of antioxidants,
the most notable being beta carotene. The beta carotene is what gives
this delicious squash its vibrant color. Once in your body, this
vital nutrient is converted into Vitamin A. Numerous studies reveal
that this essential antioxidant plays a key role in reducing
degenerative diseases such as heart disease, some types of cancer,
and arthritis.
Plus,
pumpkin does not contain any fat. It is perfect for those wanting to
lose or maintain their weight. Who doesn't love a NO FAT food?
It's
low in calories. As a plant-based food source, calorie counting is not a
concern when enjoying this tasty delight. You can fill yourself up
with minimal calories. Nice.
The
high potassium content found in pumpkins helps regulate your heart
beat, reduce muscle cramping, and keep your musculoskeletal system
operating at optimal levels.
Enough
for the nutrition information...let's get down to using this
delectable food.
Every
year I like to steam up pumpkin, let it cool and peel it. Then, I
freeze it for later use throughout the remaining year. It's a great
beginning for any pumpkin recipe, including my pumpkin butter. You
could probably used canned pumpkin, but I cannot guarantee the final
result. I can attest to FRESH pumpkin as providing superb taste,
though.
You
can make pumpkin butter either on the stovetop or in a crockpot. I
started making my recipe on the stovetop. Then I noticed I needed to
stir it too frequently, even while cooking it on low heat. So, I
transferred everything to a crockpot and let it cook. How easy is
that?
This
recipe relies on the natural taste of spices and the sweetness of
pumpkin instead of heavy refined sugars. Most commercially prepared or online recipes, you will
notice, use an inordinate amount of sugar. Not mine. You will receive
the pure, natural taste of ingredients. My tasty recipe only uses
minimal refined sugar.
And, you could easily substitute unsweetened
apple or white grape juice for the white and brown sugars. Of course,
you can add more sugar as you like.
So....
You
will need:
3
cups pumpkin, cooked and peeled
1
T. cinnamon
¼
t. nutmeg
½
t. ginger
2
t. white sugar
2
T brown sugar
Place
all ingredients into a crockpot and stir thoroughly. Turn on high
heat. Cook for 3-4 hours. Stir as needed.
Wasn't that easy? Now.....
Have you been wondering about what to do with pumpkin butter besides spreading it on your morning toast? Well....after making another tasty batch, I discovered other uses that I believe are worthy of sharing....
Use it as a topping over ice cream, muffins, rolls and croissants.
Use it in your sandwich. Instead of traditional jelly or jam, substitute some pumpkin butter. You'll increase the nutritional value and may find the taste addicting.
Jar some and give as gifts. Everyone loves homemade items, especially as holiday gifts. After making a batch, remove it from the heat and let it cool. Place the pumpkin butter into your favorite jar. Secure tightly. Label it and present it as a gift.
Use in recipes instead of pure pumpkin. Most baked goods recipes call for pumpkin, cinnamon and spices. That is exactly what pumpkin butter is. Save yourself the time and effort of mixing individual ingredients.
These are some ideas, and uses, that work particularly well to highlight the versatility of pumpkin butter. Can you think of any others?
Find interesting? Kindly share....
