I bought two "pie pumpkins" (at least, that's what they were labeled) at the grocery store Tuesday. I got home, cut them up, scraped the seeds out and roasted the pumpkins in a 400 degree oven for 45 minutes until they looked like this....
YUMMM!! I let them cool and the outside layer of the pumpkin peeled off very easily.
Next, I mashed up the pumpkin pulp with my potato masher and then used my hand blender to really make the pumpkin puree nice and smooth. (Hint: a food processor would be MUCH easier, so if you have one, PLEASE use it!!)
Some of the fresh pumpkin puree went into the freezer and a little bit of it went into Pumpkin Butter.
Pumpkin Butter
(HT Pioneer Woman)
1/2 cup pumpkin puree*
1/2 cup PLAIN yogurt
1/2 cup powdered sugar
pumpkin pie spice, to taste
Mix it all up together and enjoy!!
This is DELICIOUS on a hot-out-of-the-oven biscuit!!!
*You do NOT have to use fresh pumpkin puree for this. You can used the canned pumpkin puree. Just make sure that the only ingredient is "pumpkin".
4 comments:
I was going to put our pumpkins out on our porch tonight, but after a sad Neighborhood Watch email about problems with smashed pumpkins, I think I'll just bake them up like you did. That recipe looks amazing!
Yum! That looks good. I've never tried pumpkin butter. Our Wal-mart had all the pumpkins marked down yesterday to 50cents each :-0 But I've never made anything so I didn't get any. Maybe they'll still have some in a few days :-)
Great pictures~ Cinnamon
I was eyeing the pie pumkins at the store the other day. I stock pumpkin puree, not the cheater pie mix, in my pantry. But homemade sounds ever so much better.
It's so pretty and I'm sure it's delicious, too! Yum!
~Kelli
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