I specifically buy Sugar Pie Pumpkins for Halloween so I have them leftover to make this DELECTABLE spicy butter in November for us to enjoy on homemade breads or muffins during the holidays. We especially like it in MOONSHINE CAKE!
MAPLE WHISKEY/BOURBON PUMPKIN BUTTER
2 sugar pie pumpkins, cut in half and de-seeded
4 tablespoons butter, divided
1 1/4 cups brown sugar
3/4 cup PURE maple syrup
1 1/2 teaspoons QUALITY ground cinnamon
1 teaspoon Pumpkin Pie Spice
Pinch of Kosher Salt
Juice of 1 LARGE Lemon
3 ounces QUALITY Whiskey or Bourbon
- Preheat oven to 350°.
- Line baking sheet with foil.
- Place pumpkin halves cut side down on a baking sheet with 1 tablespoon of butter under each half.
- Roast 50-60 minutes, or until pumpkins are cooked through.
- Remove from the oven and set aside to cool.
- Scrape the cooked pumpkin from the skins and place in a blender, processing 2-3 minutes until pumpkin in velvety smooth.
- Transfer puree to a large saucepan.
- Add brown sugar, maple syrup, cinnamon, pumpkin pie spice and a pinch of salt, stirring to combine with lemon juice.
- Heat over low heat for about 30 minutes, stirring frequently – DO NOT ALLOW TO SCORCH OR BURN in the pan.
- SLOWLY add the whiskey or bourbon, and simmer 15-20 minutes more.
- Add additional maple syrup or lemon juice to adjust taste, if needed.
- Let mixture cool and transfer to clean jars.
PUMPKIN BUTTER can be refrigerated up to one month or up to 3 months in the freezer.