Pumpkin Butter–Mantequilla de Zapallo

Are you sick of me yet?  I know, right!  When I am I going to get over fall?  But, seriously.  How could you not look at this and think anything negative or ill-willed toward something so lovely.  I found this by accident and thought maybe I would be inventing something when I typed in the words, “pumpkin butter.”  Que sorpresa! It actually exists!

There are some things about having The Handicapped Kitchen in Peru that are an advantage.  One of those things would be that there is pumpkin all year long.  The word for pumpkin in Spanish is calabaza, but calabaza here refers mostly to anything in the squash family (even zucchini which is Italian squash if you translate it literally).  The closest thing that we could find here in Peru that’s verdaderamente pumpkin is something called zapallo.  It’s a really ugly looking thing, but it’s the exact consistency and color of the pumpkin I know in the States.

Regardless what the pumpkin was, this turned out delicioso.  It’s great for toast and I even read a review where it said you could put it on pancakes… I have yet to try that, but it sounds really really good.  I could even tell you that I thought about eating this stuff straight from the spoon, but that would be irrational and would only be getting half the delight by missing out on crunchy toast texture!  A mi me encanta la textura.

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Pumpkin Butter

1 can (29 oz/3 cups) pumpkin puree
1 cup apple juice
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1 1/2 cup sugar

I’ll tell you how easy this was to make.  I woke up and it was the first thing I did… before making myself a cup of coffee.  Yea, it’s that simple.

My handicap was that my pumpkin puree only turned out to be about half of what it should’ve been.  Simple enough, I cut the recipe in half.

Put the pumpkin puree and spices and apple juice all in a pot and bring to a boil.  This is strange because the mixture is rather thick and may not boil like you would picture a rolling boil.  Once it starts to bubble and spit, turn down the heat to let it simmer.  Let it simmer for 30 minutes.  If it starts out looking really thick and want to thin it out just add some more apple juice.  As you simmer, the mixture will turn darker and darker.

When it’s simmered 30 minutes or if it’s cooked down to the consistency you want it (keep in mind it may thicken up even as it cools) remove from the heat and spoon into sterile jars.  Put in the fridge and chill before serving.

Spread this stuff on some toast or some cookies or… whatever you can think of.  Maybe ice-cream?  Does that sound good?  Just don’t put it on Pumpkin Pie… that would be dumb.  What will you put it on?

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4 thoughts on “Pumpkin Butter–Mantequilla de Zapallo

  1. I am not sick of you!! I was just thinking I hadn’t seen a post in a couple weeks!
    And I am certainly NOT sick of fall! Fall is my favorite- I would be happy with it all year round! Does Peru have fall in the sense that we do in Ohio? For your sake, I sure hope so!! Keep the pumpkin, apple, and zucchini recipes coming!!

    • No, Peru doesn’t have fall like we do in the States, although Puno (the city I live in) is in a perpetual state of fall, which is kind of nice and not nice. But, the leaves do not change color and the air does not smell like fall. 😦

  2. We live in Chile, and I’ve got the (U.S.) fall bug, but probably not as much as my wife. I’m going to make this for her. We’ve got a fresh baguette in the house so I’ll probably toast that for her to try it on. Thanks!

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