Ticonderoga Farms: Autumn Pumpkins (Roasted Pumpkin Butter)
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 1 to 1-1/2 cups
  1. Roast the pumpkin according the directions (linked above). Scoop the roasted pumpkin out of the skin and put it all in a 1-quart saucepan. Stir in the brown sugar, cinnamon, ginger, allspice, and nutmeg and cook over medium heat until the sugar dissolves and the mixture is heated through. Blend with the immersion blender or in a jar blender until smooth. Store in a jar in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
More Information

baking sheet, lined with foil and lightly coated with canola oil cooking spray
1-quart saucepan
immersion blender or jar blender

Recipe Notes

To play around with flavors, use whatever mix of spices you use in pumpkin pie, and store-bought pumpkin pie spice mix works well, too. Star anise and cloves also make an interesting addition, just go lightly with those stronger flavors.
Recipe by Andrea Meyers at https://andreasrecipes.com/ticonderoga-farms-autumn-pumpkins-roasted-pumpkin-butter/