Bourbon Pumpkin Pie Spread (no Pectin)





Introduction: Bourbon Pumpkin Pie Spread (no Pectin)

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I love making jam, especially when I have fresh ingredients to use. In the spirit of fall, pumpkin jam seemed the way to go. This borders on being a pumpkin butter, but whatever you want to call it, it is delicious. Stay tuned, this afternoon I will be creating a pumpkin martini with it. But for now, since it is 9am, I will settle for spreading it on my pumpkin bagel. Not a bad option either.....

3 cups roasted pie pumpkin, puréed
1 cup white sugar
1/4 cup brown sugar
Juice of 1/2 lemon
1/2 cup Apple juice or cider
3 tbsp pumpkin pie spice
Pinch of salt
1/4 cup bourbon (plus some to taste)

Step 1: Roast Pumpkin

Cut and de-seed pie pumpkin. Spread a bit of honey or agave on each piece, sprinkle with salt, and roast at 425 for approximately 30. Minutes, until tender. Remove skins once cooled.

Step 2: Cook

Put all ingredients but bourbon into a shallow skillet. Cook on high until boiling, stirring often. Reduce heat to medium, and cook until thickened. This will take about 20-25 minutes. In the last 10 minutes of cooking, pour bourbon on top of the mix. (Don't forget to taste that bourbon). I like to let it sit for a minute before stirring. I'm not sure if this is a superstition, because I am afraid it will flop if I don't do this, or if it is because I love the smell of the bourbon simmering on top of my fruit mixture. Regardless, I do this every time I make jam, and I recommend you do too! Once completely cooked, put in canning jar. Store in fridge until ready to use. This will make 1 1/2 pints.



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    Technically, this would be safe for anyone. Once you cook the bourbon, the alcohol is gone and you are left with the flavor.

    This sounds amazing. You've got my vote!

    Thank you for the neat instructable. I like it a lot.


    Oh man this sounds so tasty, I love the idea of this on a bagel, or toast, or on cake... Ok I need to go make this now.