Pumpkin Butter and Roasted Pumpkin Seeds

It is that time of year when we can have all the pumpkins that our hearts desire.  I love the sight of pumpkin fields.  There were beautiful pumpkin fields when I was in Nova Scotia a couple of years ago.

You can really get creative with pumpkins!  I think I should try some homemade skin care products with pumpkin.  You might find me blogging about that soon.

I discovered pumpkin butter when I spent several months in the southern US last year.  It was very popular in east Tennessee.  I made some this year and I think it makes a lovely accompaniment to meats such as pork or duck.

Not to waste, I roasted the pumpkin seeds for snacks or use in recipes calling for pepitas, Mexican pumpkin seeds.

Pumpkin Butter

1 pumpkin
sugar
cinnamon

cloves
ginger
nutmeg

Cut the pumpkin in half and scoop out all the seeds and pithy insides.  Place cut side down on a baking sheet and roast in the oven at 350F until soft.  This will take about 30 minutes.

Scoop the cooked pumpkin flesh into a food processor and puree.  The flavourings can be added to your taste.  I used this ratio.  For each cup of pumpkin puree, I used 3/4 cup of white sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves and 1/8 teaspoon ginger.  Cook this for about 8 hours in a slow cooker.

Roasted Pumpkin Seeds

Wash all the pumpkins seeds that you have removed.  Toss lightly with a little olive oil and roast at 350F for about 15 minutes.  Season with sea salt and ras el hanout or any favourite spice mixture, to taste.

This is my entry for Seasonal Sundays with The Tablescaper.