Butters of all sorts are a winter staple. Pumpkin butter, though not can-able (see the USDA site for details) it’s a great fall harvest treat that’s quick to make, especially if you have frozen Pumpkin puree waiting in the freezer. See the Pumpkin Harvest post for details on preparing pumpkin for pie, butter and freezing.
Ingredients: Simply blend and serve
2 cups homemade pumpkin puree
1 tbsp freshly ground sunflower seeds (raw, without shells)
2 tbsp raw sugar
1/2 tbsp fresh, grated ginger
1/2 tbsp cinnamon
1/2 tbsp nutmeg
pinch of salt
Happy Homesteader Magazine 