Monday, November 10, 2014

Roasted Pumpkin Butter

6 pie pumpkins 
1 gallon water
2 cinnamon sticks
1/2 tablespoon ground cinnamon
1/2 tablespoon whole cloves 
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 cups brown sugar

Cut pumpkin tops and remove seeds while lightly scraping inside. Then half pumpkins and place on pie sheet open faced at 375 degrees for about 50 minutes. 
Then gently scrape pumpkin pulp from shell into crock pot. 
Add at least half the water enought to cover the pumpkin and then add the spices and sugar. Slow cook in crock pot overnight on low for at least 15 hours.
 In the morning use a wisk to mash up any pieces of pumpkin that haven't turned to mush. Prepare canning jars using Ball Canning Guide for best results with boil canning method.