Pumpkin Butter is Tasty!

I just finished up my Pumpkin Butter and I just have to get it in containers now, but I wanted to go ahead and post the recipe really quick.  My whole house smells yummy right now!

I don't have many of these cute little jars left but they are perfect if you are going to give this Pumpkin Butter as a gift.  Keep in mind that you aren't actually canning this and it does need to be refrigerated, but it will stay good 3-4 weeks.  You may be able to freeze it, but I haven't tried that yet so I can't tell you for sure.

You can use canned pumpkin (NOT pumpkin pie filling, just pureed pumpkin), but I like to roast my pumpkins and make the puree on my own.  I used pie pumpkins this year, but last time I made this not all of them were and they are a little tougher to cut.  They tasted just as good though.

This is how I did my pumpkins this year.  Lower the rack on your oven and pre-heat it to 375°.  Wash your pumpkins and break the stems off.  Prick them a couple times with a fork and put them on a cookie sheet to roast.  Put them in the oven and roast them whole for about 1.5 hours. When they are done they will be pretty hot so let them cool for just a little bit.  Cut them in half and scoop out the seeds and strings, they should scoop right out.  You can just scoop out the pumpkin or flip them over and the outside will just pretty much peel right off.  I put mine in the food processor to puree, but you can also do it in a blender.  I did these 2 pie pumpkins and I got right at 7 cups of puree.  I like to divide the left over puree into 1 cup each and put them in freezer bags.  Lay the bags flat to freeze and get them out to use for pies, pumpkin rolls, etc...

Now you are ready to make pumpkin butter!

Crock Pot Pumpkin Butter

• 4 cups of pumpkin puree (or 29 oz can)
• 2 cups light brown sugar
• 3/4 cup apple juice
• 1/2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1/4 tsp all spice
• 1Tbsp vanilla

Combine all ingredients in a crock pot and cook on high for about 2 hours, turn to low and cook for another hour.  I actually used 6 cups of puree so I adjusted the remainder ingredients and ended up cooking it for an extra hour and a half and it gets nice and thick.

Spoon it into your desired containers and store it in your refrigerator or give it away!  This makes a wonderful gift, you could even include a little tag with the recipe on it.

This pumpkin butter tastes wonderful on homemade biscuits, toast, etc...

Enjoy!