B E B E R E

Waste Not, Want Not.

Remember this guy?

Well, he's undergone somewhat of a transformation.

Ended up with something like 25 jars of a total treat, along with a couple pots of soup.  Am really pleased with myself.

Wasn't sure what I was going to do when I set out to peel and cut up this year's behemoth.  Since jack-o-lantern pumpkins are generally for decoration and not so much eating, figured that whatever I'd do would need to be spicy.  Ended up with something that reminds me both of apple butter and pumpkin pie.  Since we're a low-carb sort of household, we mix just a tiny dollop of it with our yogurt.  Am sure that it'd be awesome on buttered whole wheat toast.

Pumpkin Butter

4 cups cooked, mashed pumpkin
3 cups sugar
3 tsp cinnamon
3 tsp nutmeg
1 tsp allspice
1 tsp ginger
3 Tbs lemon juice

Slowly warm sugar in a large, heavy-bottomed pan.  Add pumpkin, lemon juice, spices, mixing well so that all spices and sugar is dissolved.  Bring to a boil (you're going to want to do this covered, as the mixture is very thick and will make a mess otherwise).  Reduce heat and simmer, stirring occasionally for approximately 1/2 an hour, or until further thickened (comes off a spoon in a sheet).  Pour into clean, sterilized jars and seal.  Process in a boiling water bath for 10 minutes.

Makes approximately six eight ounce jars.

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You can also substitute equal amounts of sucralose (Splenda) for the sugar, though the consistency will be more like applesauce than fruit butter.