We’ve got an abundance of pumpkins in our family garden this year, so I thought it’d be fun to roast a few of our extras for pumpkin puree and pumpkin butter. I’m especially excited about the pumpkin butter because there’s so much you can do with it.
Tired of traditional pumpkin butters? Indian spices, two types of ginger and coconut milk take this spread in a deliciously different direction. Best of all, this butter tastes great with any kind of sweet autumn squash. Try baking it into muffins!
Before you reach your pumpkin saturation point, you must prevail and make these pumpkin pickles. You are not going to find these on grocery store shelves. If you are someone who likes a good pumpkin curry, these are most definitely up your alley.