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!
Perfect for gift giving!