Happy Monday! Even though it is Monday, we still have some things to be thankful for. #1 on my current list- Pumpkin Butter!! I had never even heard of pumpkin butter until a friend asked if the farmers market I work at carried it. They did carry it, but I figured I could make it myself! If you have ever made apple butter (recipe coming soon) it is basically the same idea. Throw the ingredients in a crock pot and forget about it!
This recipe is an awesome idea if you want to start off with fresh pumpkins to celebrate fall! Check out my homemade pumpkin puree post!
I will be honest with you, I didn’t really measure out my ingredients, so this is a rough estimate.
-8 to 10 cups pumpkin puree (I started with 3 pie pumpkins)
-1 cup sugar (depends on how sweet you like it, some recipes call for up to 4 cups. I prefer to use much less than that)
-2 to 4 tablespoons cinnamon (I love cinnamon so I probably go overboard at 4 tbsps)
-1 1/2 tsp ground cloves
-1 tsp all spice
1. Make or buy pumpkin puree
2. Put all ingredients in crock pot pot, stir it up, put on the lid, and cook on low heat for 8 to 10 hours
You will have to just test out how long it takes your crockpot to cook the butter to your liking. You don’t want to risk cooking it on too high of a temperature and burning it. I put mine on low and it went for probably close to 10 hours. If it is too watery for your liking, just remove the lid and cook a little longer. I stirred mine up every once in a while just to check on the progress but this would be great to cook down overnight while you sleep.
3. Package it up in either tupperware containers, plastic baggies, or mason jars and store in the fridge or freezer. I store in 8 oz tupperwares that I keep in the freezer until needed. They will stay good in the freezer about a year, but don’t expect them to last that long lol. This will be a go-to breakfast and a popular hit with friends and family. Enjoy!!