A lightly spiced and naturally sweetened pumpkin butter with dates, no added sugar. This butter is great smeared on toasts, crackers, pancakes, added to porridge or incorporated in other sweet treats.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Sweet Spreads
Cuisine: American
Keyword: pumpkin, pumpkin butter
Author: Teenuja Dahari - veganlovlie.com
Ingredients
360gsmall diced pumpkin pieces[2 cups]
20datespitted and chopped (I used perny dates, medjool dates are also good)
1ripe pear
1/4teaspoonginger powder
1/2teaspoonnutmeg
1teaspooncinnamon
1/4teaspoonallspice
1/2teaspoontamarind pastediluted in a little water to remove the seeds (substitute with 1 tablespoon lemon juice or apple cider vinegar)
Pinchsalt
1cupwateror as required to cook
Instructions
Place the tamarind paste in a little warm water to soak. Once soften, mash it between your fingers to remove the seeds. We have another video on the channel where we have showed how to do this. Check the link in the description if you want to watch it.
If you are starting off with a whole pumpkin, cut it in half first. Using the tip of a thin flexible knife, insert it through the skin and move it across all around.
Once cut, remove the seeds using a spoon or ice cream scoop. Save the seeds. They can be roasted and eaten as a snack.
Cut a few slices off one half of the pumpkin. Remove the fibrous centres by cutting them off. Then peel each slice. I find it relatively easy to place the slice on the board so the skin side is perpendicular to it. Then run the knife under the skin starting from the top towards the board. Rotate the pumpkin slice as you follow the curve of the pumpkin with the knife (watch the video above for how to do this).
Cut the pumpkin into small pieces. Then measure out about 2 cups or about 360g.
Pit and chop the dates.
Peel the pear. Cut it into quarters and remove the seeds. Then cut into small pieces.
Add the pumpkin, pear and dates to a saucepan. Then add in the diluted and deseeded tamarind paste.
Next add in all the spices – the cinnamon, nutmeg, ginger and a pinch of all spice – and a pinch of salt.
Add about one cup of water. Stir and mix everything well together. Cover and simmer on a low medium heat for about 20 minutes.
Occasionally check on it and stir or add a little water as required so that the mixture does not stick to the pan.
Once the pumpkins are soft, blend the mixture using a hand blender directly into the pan. You may alternatively transfer everything to a blender and process until smooth.
Then return the puree into the pan and continue cooking.
Allow the mixture to thicken for another 5-10 minutes. At this stage, it is up to you how much you want to reduce it. The more time you allow it on the stove, the more the flavours will deepen. It will also become darker in colour and thicker in consistency.
Turn off the heat and allow to cool.
Transfer to a jar or container and store in the fridge for 2-3 weeks.
This pumpkin butter can be frozen or kept in sterilised jars to preserve them for longer.