Pumpkin Spice Butter SousVide

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Makes about 2 cups


  • 1 (3-pound) sugar pumpkin
  • 1/3 cup light brown sugar
  • 3 tablespoons honey
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 pinch ground cloves
  • 1 ounce apple cider
  • 1 teaspoon apple cider vinegar


  1. Fill and preheat the water oven to 180F/82C. Have ready a pint glass canning jar with a plastic lid.
  2. Cut the stem end from the pumpkin, halve it, and remove the seeds.
  3. Cut the halves into 4 slices each, peel the slices, and cut the flesh into chunks.
  4. Put the pumpkin and all remaining ingredients except the cider and vinegar into a large cooking pouch. Toss to distribute the spices and vacuum seal.
  5. Submerge the pouch in the water oven to cook for about 90 minutes, until the pumpkin is very tender when squeezed through the pouch.
  6. Remove from the water oven and allow to cool for 10 to 15 minutes. Leave the sous vide bath on.
  7. Pour the contents of the pouch into the bowl of a food processor and process until smooth. Add the cider and vinegar and process for another 20 to 30 seconds.
  8. Pour the purée into the jar, finger tighten the lid, and return the jar to the water bath for 45 minutes. (Be sure that the lid of the jar is above the water surface so that no water leaks into the jar. Carefully remove water with a large measuring cup, if needed, to lower the level.)
  9. Remove the jar from the water (again carefully) with tongs. Tighten the lid securely and let cool on the counter. Store in the refrigerator for up to 2 weeks.
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