I'm obsessed
Pumpkin Butter
Adapted from AllRecipes
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups **I did not use this exact amount at all, plus I roasted the pumpkin and pureed it in apple cider until it was about the consistency of canned pumpkin
3/4 cup apple juice **definitely use apple cider instead. I ended up using way more than this because I added some for pureeing. It doesn't matter how much you use. You can always reduce it to the right consistency by cooking more
2 teaspoons ground ginger **I used way more spices than they called for...
1/2 teaspoon ground cloves
1 1/3 cups brown sugar **I used about this much sugar, maybe a bit less
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lemon
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste. **cook it as long as you want, until it's the right thickness. I like mine really thick and 30 minutes was about right for me.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007
I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I’ll give my arteries a break), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice **I skipped this...expensive...and used lots of the other spices
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)
Preheat oven to 350°F with rack in middle.
Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.**I used this technique. I don't really see why not...
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