You thought I was done making jams and jellies? Well, shows what you know. And the fact that I made a crap ton of this before I realized you can't actually seal these in a boiling water bath shows what I know. Something about being so thick you can't kill all the bacteria. Darn non-industrial kitchen. But as luck would have it, you can certainly throw these non-sealed jars in the freezer (assuming you actually have any room in said freezer). Or just eat it really fast. That works, too.
From Shutterbean blog
2 sugar pie pumpkins, cut in half & de-seeded
1¼ cups brown sugar
¾ cup maple syrup
1½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Pinch of kosher salt
Juice of 1 lemon
3 ounces bourbon
Preheat oven to 400°F. Place pumpkin cut side down on a baking sheet and roast in the oven for 50 to 60 minutes, or until pumpkins are thoroughly cooked. Remove from the oven and set aside to cool.
Scrape the cooked pumpkin from the skins and place in a blender. Process for about 2-3 minutes, until pumpkin in velvety smooth. Transfer puree to a large saucepan and add brown sugar, maple syrup, cinnamon, pumpkin pie spice and a pinch of salt. Stir to combine and finish with the juice of one lemon. Heat pumpkin mixture over low heat for about 30 minutes, stirring occasionally. Do not let any burn at the bottom of the pan. Slowly add in the bourbon, and simmer for about 15-20 minutes. Add additional maple syrup or lemon juice to taste, if needed.
Let mixture cool and transfer to clean jars. Pumpkin butter will last up to one month in the fridge and up to 3 months in the freezer.
Makes 6 half-pint jars
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