Servings: (18) ½ pint jars

4-6 Roasted pumpkins 4 to 6 Roasted pumpkins
3 tsp cinnamon 3 tsp cinnamon
1 Tblsp vanilla 1 Tblsp vanilla
1/4 tsp cloves ¼ tsp cloves
1/2 tsp nutmeg ½ tsp nutmeg
1 3/4 cups white sugar 1 ¾ cups white sugar
1 cup brown sugar 1 cup brown sugar

Roast pumpkins until tender. Roast in 375 degree oven
Remove pulp and fill a roaster or crockpot
Add remaining ingredients
Use an immersion blender to incorporated all ingredients
Cook on low for a couple hours or until the desired consistency of pumpkin butter
Pour into ½ pint jars, wipe rims, and secure with lids and bands
PC for 15 min

It takes 2 large aluminum pans of pumpkins cut in half. 4 larger pumpkins or 6 sm/med pumpkins. Adjust spices to taste but be very careful when adding more cloves, it gets stronger when processed.  It takes 2 large aluminum pans of pumpkins cut in half. 4 larger pumpkins or 6 sm/med pumpkins. Adjust spices to taste but be very careful when adding more cloves, it gets stronger when processed.