Pumpkin Butter

This is the first time I have made Pumpkin Butter.  I am a big fan of William Sonoma's Pumpkin Butter.  I usually buy a jar every fall.  But this year my husband grew a great looking "organic" pumpkin, so I decided to make my own pumpkin butter.  This recipe is not super sweet, which I kind of like, but feel free to add more brown sugar if you have a sweeter tooth.

Pumpkin Butter
4 cups pumpkin
1 1/4 cups 100% pure maple syrup
1/2 cup apple juice
1/2 cup brown sugar
2 tbsp. lemon juice
1/2 tsp. salt
2 tsp. ginger
2 tbsp. cinnamon
1/2 tsp. nutmeg

If you are using a whole pumpkin, cut the pumpkin into chunks and clean out the seeds and pulp.
Place the pumpkin on a cookie sheet, fresh side down.  Bake in a 350 F oven for 30 - 40 mins, or until the fresh is tender and can be scooped out of the skin easily.  Place the pumpkin and all other ingredients in a crock pot.  Cook for 10-12 hours on low.  Once cooked, place in a food processor and blend for a smooth texture.  Pour the hot mixture into clean, hot canning jars.  Store in fridge for 2 -3 weeks.

Other than the obvious generous spread on a piece of toast, I have two serving suggestions for the pumpkin butter.  The first is to mix 1/4 cup pumpkin butter with 1/4 cup cream cheese and serve as a spread for pumpkin bread.  The second is to make dough for cinnamon rolls (or use frozen dough like Rhodes Rolls), but instead of the traditional sugar and cinnamon filling, spread a thick layer of pumpkin butter and sprinkle a little brown sugar and then roll up the dough and bake.  It makes yummy pumpkin butter rolls.  I topped mine with pecans (see picture below).  

Pumpkin Butter Rolls