While I was at my Aunt's cottage during our families Thanksgiving Cottage trip I had a bunch of pumpkin left over from my pumpkin-cooking-extravaganza. I was at my wits end and didn't know what to do with the rest. I left my leftover pumpkin on the counter and went to bed. When I woke up I knew exactly what to do with it! Pumpkin butter is traditionally cooked slowly over a long period of time, but I didn't have that. I also didn't have a proper blender to make it into a smooth buttery consistency. What I did have was a cooking pot, a potato masher and the determination to make something delicious for breakfast. So, even though I'm calling this recipe pumpkin "butter" it's really more of a pumpkin compote. But, butter sounds better.... and it impressed my family... so, I'm sticking with it.
1/8 of a Large Pumpkin, peeled and Cubed into 1" cubes
2 Tablespoons of Butter
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Pinch of powdered Clove
4 Tablespoons Brown Sugar
Salt too taste.
Place butter into a medium sized pot and turn heat on to medium high heat. Once you begin to see the butter to lightly brown and start to smell like caramel add in Pumpkin. Add in sugar and spices and stir until pumpkin is well coated. Turn heat down to medium and begin to cook out the moisture in the pumpkin. There will be a lot, as pumpkin has a high moisture content. Basically you are trying to cook most of that out and cook the pumpkin until it's mashable. Once the pumpkin in tender and ready to be mashed, mash the heck out of it. Continue to cook out the moisture, stiring only when the contents of the pot begin to brown and stick to the bottom. Continue until the mixture has turned to a beautiful brown colour and you'd be able to spread on toast without the bread getting soggy. Take of the heat and season with salt. You're goal is to make the mixture salty-sweet, so if you love that combination add a little bit of salt and taste and continue that process until you like it. If you hate that combination, then add a pinch of salt to bring out the flavour and call it a day.