I have seen this referred to as “pumpkin butter,” but since this is a vegan blog, “spread” seems a more appropriate title. This seasonal spread is basically a pumpkin pie filling, used as a jam. It is a simple recipe and can be prepared in less than half an hour.
- 2 cups pumpkin puree.
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- ½ cup brown sugar, or sugar of your choice (I used organic coconut palm sugar)
- pinch of salt
Add all ingredients to a large pot and simmer over medium-low heat for ten minutes, stirring constantly to avoid burning. Can you smell that? If not, keep stirring until your kitchen smells like Christmas, which should not be more than 15 minutes.
Remove the pot from the stove, and allow the pumpkin mixture to cool slightly before serving. You can also transfer the contents into glass jars, and refrigerate for later use, that is if you don’t eat it all on the fist taste.
*Image courtesy Flickr creative commons.