Monday, 29 October 2012

Pumpkin Maple Spread

It's been really pleasing for me to see more of the smaller "edible" pumpkins in the fruit and veg sections of supermarkets this year.  Those huge Halloween pumpkins are great for carving but less so for flavour and often they disappear immediately after the festivities are over leaving me wishing for more as I really do enjoy cooking with, and eating, pumpkin.

Pumpkin Maple Spread: Beginning

As Halloween is approaching this week I thought it might be a good time to share another pumpkin recipe - Pumpkin Maple Spread - which is sweetened with maple syrup and honey and is so versatile - we add it to porridge, eat it on freshly made bread or toast, it also goes perfectly in pastries and if you add eggs and cream to it you get an amazing filling for pumpkin pie!

Pumpkin

Pumpkin Maple Spread is easy to make, just three ingredients, not counting the optional cinnamon sticks.  

Pumpkin Maple Spread: In the pan

A note about ingredients: a recipe is only as good as the ingredients used to create it.  As I mentioned above, the larger pumpkins are not as great for flavour, although they will work if that's all you have (and they'll be ridiculously cheap after Wednesday, providing there's any left *cough*).  Aim to use pure maple syrup with nothing else added.

Pumpkin Maple Spread
(Makes approximately 1 pint)

Pumpkin Maple Spread


Ingredients:
1kg pumpkin, de-seeded and peeled.
400g maple syrup 
100g clear honey
2 cinnamon sticks (optional)

Dice your pumpkin pieces to approximately 1 inch cubes and place in a large pan with the other ingredients.  Gently heat to a simmer.
As the liquid simmers you may find a foamy froth on the top - skim this off.
Continue to simmer gently for about 1 hour until the pumpkin becomes translucent.
Remove the cinnamon sticks.  
Blend the mixture until smooth (I use a hand blender) and place into sterilised jars.

Delicious!

What's your favourite way to eat pumpkin?

15 comments:

  1. YUM!!!!!!
    I love that jar you have too. I'm a sucker for vintage mason jars.
    XO

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    1. Thanks, I love those jars - I got them at an antiques fair, complete with lids and even rubber seals, set of four for £5!

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  2. That sounds delicious.
    We usually just eat pumkins as soup.
    This year I have made both cakes and scones from them, which were delicious. The children at school asked if we could make cakes with the pumpkins we had been chopping/exploring so that's what we did :-)

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    1. That's brilliant, Sarah! Every year I find myself using pumpkin in more and more different ways and loving it.

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  3. Whilst I am definitely going to try this recipe of yours I thought you might also like what I have taken to doing with bits of leftover butternut squash or pumpkin. I steam them (or roast them depending on whether the oven is on or not) and then mash with butter, salt, pepper and a little nutmeg. This I spread on toast and top it with mushrooms that have been fried until they are a bit brown rather than mushy. It makes for a tasy quick supper!

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    1. Ooh, that sounds delicious, Jules, thank you for sharing! I'm really into mushrooms at the moment.

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  4. wow, what a lovely, lovely thing!

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  5. Guess what I'm doing today, yum x

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  6. Just back from the shops, managed to get the required ingredients, ready to start chopping and cooking. Can't wait to try.:)

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    1. Excellent, I hope you liked it!

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  7. This sounds amazing! Ive never tried pumpkin this way, this is on my "to make" list now!

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  8. My first time to see pumpkin spread, looks nice!
    My favourite pumpkin recipe is Chinese pumpkin pancakes(http://pinchofsweatlotsofsweet.blogspot.co.uk/2012/11/chinese-style-pumpkin-pancakes.html)

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