Pumpkin-maple paste
4 servings
120 minutes
Pumpkin-maple paste is a gourmet treat from the depths of American cuisine. Inspired by autumn themes, it combines the velvety texture of pumpkin, the sweetness of maple syrup and honey, and the warm aroma of cinnamon. This recipe recalls traditional American autumn desserts dominated by warming spices and the natural sweetness of seasonal produce. The paste has a rich caramel-nut flavor with subtle woody notes that perfectly complement baked goods, pancakes, toast, and even cheese snacks. Its deep amber color and delicate consistency make it a centerpiece for any table setting. Thanks to its long shelf life, it becomes an excellent preparation that allows you to enjoy the taste of autumn all year round.
1
Gather enough jars to hold eight cups (about 1900 ml) of the final product. Submerge the jars and their lids in boiling water for 10 minutes and keep them in hot water until needed.
2
Gently heat all ingredients in a heavy pot. When the liquid starts to boil, foam will form on its surface. Remove it with a ladle to keep the liquid clear.
- Pumpkin: 110 g
- Maple syrup: 600 ml
- Clear (liquid) honey: 280 ml
3
Carefully boil for about one and a half hours. The pumpkin will become translucent. If more foam appears, remove it immediately. At the end of cooking, discard the cinnamon sticks if you are using them.
- Pumpkin: 110 g
- Cinnamon sticks: 2 pieces
4
Blend and immediately pour into sterilized jars and seal. The paste can be stored for at least six months.
