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Assorted Pumpkins


Edible pumpkins are very different than the jack-o-lanterns you see on Halloween. These pumpkins are generally smaller, sweeter, less fiberous, and the skin is thinner.
QUICK IDEAS: cut in half lengthwise, scoop out seeds and roast in the oven with oil and salt; skin and cube the pumpkin and freeze for later; make pumpkin bread!
Spiced Pumpkin Butter: Makes 4 cups
from Savory Sweet Life

2 lbs pureed pumpkin

1 1/2 cups apple juice

1 cup granulated sugar (adjust this to taste...fresh local apples are naturally sweeter than store bought apples which means you do not need to add as much sugar to the recipe)

3/4 cup firmly packed dark brown sugar

1 tablespoon pumpkin pie spice (I make my own mixture by using cinnamon, nutmeg, cloves and cardamom)



1) Combine all the ingredients in a large heavy bottom pot and bring to boil over medium high heat.

2) Reduce heat to very low and simmer for 1 hour, stirring every 20 minutes to keep it from burning.

3) Serve warm or cold. Store ina sealed jar up to 2 weeks.

**You can use a crock pot instead. Follow the same directions, but don't worry about stirring.

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