Roasted Pumpkin Butter
Makes 1 to 1-½ cups.
Servings 8
Calories 18kcal
Equipment
- baking sheet, lined with foil and lightly coated with canola oil cooking spray
- 1 quart saucepan
- immersion blender or jar blender
Ingredients
- 1 small pie pumpkin aka sugar pumpkin, roasted
- 3 tablespoons packed light brown sugar or raw sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Instructions
- 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.
Nutrition
Calories: 18kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 6mg | Fiber: 1g | Sugar: 4g | Calcium: 6mg | Iron: 1mg