Crock-Pot Pumpkin Butter
I have an abundance of canned pumpkin in my pantry. A few months ago I found a great deal on it for 50¢ a can that I could not resist. You can use fresh pumpkin however – check out this recipe for Crock-Pot Basic Pumpkin Puree that Lady Katie posted.
This tastes amazing on a toasted bagel with or without some cream cheese. It honestly tastes like pumpkin pie in a jar and I have heard that you can take a pint jar, add 2 eggs and a can of evaporated milk whip it together and bake in a pie shell for pumpkin pie. I have not tried it yet, but I am going to!
Here is the recipe…enjoy!
6 (15 Oz.) Cans 100% Pumpkin Puree
3 Cups Brown Sugar (I used dark brown sugar)
3 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
Juice from 4 Lemons
- In a 6 quart crock-pot combine all ingredients and stir well to mix in spices.
- Cover crock-pot and cook low for 6-8 hours; giving it a stir every hour or two to prevent sticking.
- The pumpkin butter will thicken as it cooks. If you are using fresh pumpkin puree you may need to cook it longer as there is usually more water content in fresh pumpkin puree than there is in canned.
- Finished pumpkin butter will mound up on the spoon when done.
***Important! – The USDA does not recommend canning your own pumpkin butter, however many home cooks have been processing their own homemade pumpkin butter for years and putting it up in jars. I processed my own in jars for 45 minutes in a hot water bath and am planning on keeping them in the freezer just to be safe. If you are not into canning then just store in the freezer or fridge.
Here is a link for further information: http://nchfp.uga.edu/publications/uga/pumpkin_butter.html
Perfect for gift giving!