Pumpkin Butter

I am a pumpkin fanatic. Except for soup, which I think is a bit boring, I enjoy the taste in every texture and combination possible. If you consider yourself a similar pumpkin fan, you’ll love pumpkin butter. It’s basically pumpkin pie in a jar, great on fresh bread or with yoghurt. The decadent treat also serves as a nice little gift – hello, last-minute christmas shoppers again – and it’s really easy to make. Enjoy!

You’ll need:

• 1 pumpkin (butternut squash or hokaido)
• 3/4 cup of maple syrup
• 1 tsp vanilla extract
• 2 tbsp whiskey (bourbon works best)
• 2 tbsp butter
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• a pinch of salt

1. Cut pumpkin in quarters, scoop out pumpkin seeds with a spoon and roast pumpkin in the oven on highest temperature for about 10 minutes, until soft. Now you can easily spoon out the soft pumpkin flesh. Use a fork to puree the flesh.

2. Mix together pumpkin puree, maple syrup, butter, whiskey and vanilla extract in the slow cooker. Cover and cook on low for 2 hours.

3. Then add cinnamon, nutmeg, ginger and salt and stir. Stop cooking when the consistency is thick.

4. Let cool and store in jars in the refrigerator.