Microwave Pumpkin Butter Recipes

Steps:

• Combine everything except the canned pumpkin in a microwaveable one quart bowl.
• Mix well.
• Microwave on high for 3 minutes, then stir.
• Mix in the pumpkin well, and microwave on high 5 minutes longer.
• It should be bubbly.
• Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
• Let cool slightly, then refrigerate.
• This will keep several weeks in refrigerator or can be frozen for longer storage.
• This cannot be kept in your pantry- must be refrigerated or frozen.

Steps:

• Microwave sugars, water and spice for 3 minutes after mixing. Add pumpkin and mix again. Microwave again for 5 minutes. Let cool and refrigerate. Will keep for a couple of weeks.

Steps:

• Cut stem off of pumpkin to create a hole using a good, strong knife, as cutting through a pumpkin can be tricky. Scoop and scrape pulp and seeds out of pumpkin, saving seeds to roast later. Cut pumpkin in quarters. Cut quarters in 1/2 again.
• Place pumpkin pieces in a microwave-safe bowl. Cover tightly with plastic wrap, tight enough to not let any steam or moisture escape during cooking time.
• Microwave for 7 minutes, checking seal of plastic wrap halfway through cooking time to ensure no moisture is not escaping. Continue cooking in the microwave for another 8 minutes. Remove plastic wrap by pulling wrap furthest from you back towards you, allowing hot steam to escape away from you. Let cool for 10 minutes.
• Peel skin from pumpkin using your fingers.
• Puree peeled pumpkin using a food processor, hand masher, or a potato ricer.