Preheat oven to 400 degrees (375 convection). Brush cut sides of pumpkin with the oil. Roast until tender when pierced with a fork (about 30-40 minutes).
Scoop the flesh from the pumpkin skin into the pressure cooker using an ice cream scoop or tablespoon.
Add the remaining ingredients to the pressure cooker.
Cook 10 minutes under pressure.
Do a natural release for 10 minutes (meaning allow it to sit undisturbed). Release the remaining pressure.
Remove cinnamon sticks.
Using an immersion blender, puree the pumpkin butter until very smooth.
Store in jars or zip bags in the refrigerator (1-2 weeks) or freeze for later use. Enjoy on toast, pancakes, etc. or add to a fall cocktail for a special treat!
I use a sugar pumpkin (typically 4-5 pounds) that easily yields about 6 cups. Precision isn't super important, but you want about 5-6 cups.Removing the skin is the most difficult part of breaking down a pumpkin. I leave the skin intact, scrape the seeds and hairy stuff from the interior, brush with coconut oil, and roast.If your cinnamon sticks don't smell intensely of cinnamon, they're not fresh. Add 1 or 2 extra.Ginger beer is available in alcoholic and non-alcoholic versions. Ginger ale isn't really a great substitute if you love the flavor of ginger as it is more subtle. Ginger beer (both alcoholic and non-alcoholic versions) are gluten-free, but be sure to check the label. For more info...Calorie count is taken from commercial pumpkin butter, and is approximate only.Try mixing in with yogurt, topping granola, on pancakes and French toast, etc.