wanted.

Wanted: Pumpkin Butter

Last weekend I made pumpkin butter in my trusty crock pot. There is no quicker and tastier way to make your home smell of fall. Here’s how I did it:

Ingredients
5 lb pie pumpkin (or canned pumpkin)
1 cup brown sugar
1 tbs cinnamon
1 tbs pumpkin pie spice (or cloves & nutmeg)

I quartered one 5lb pie pumpkin. This was the hardest, most time-consuming part of the whole process. After I scooped out the pumpkin guts (the seeds and stringy bits), I put the pumpkin in the crock pot with ½ cup water and cooked it on low for 4 hours. Then, the pumpkin pulp was easy to scoop out of the skin. You could definitely used canned pumpkin instead of a whole pumpkin, and I will probably do so next time.

Next, I put the pumpkin pulp back in the crock pot with brown sugar, cinnamon, and pumpkin pie spice (you could use cloves and nutmeg if you like). This part should be done to taste, but I started with 1 cup brown sugar and 1 tablespoon each of cinnamon and pumpkin pie spice. You can check again later to see if your pumpkin needs more.

Lastly, you let all of the ingredients cook down in the crock pot on low for 5-6 hours, until you reach the consistency you like.
Warning: Your house will smell the delicious and you might not be able to resist sneaking a taste.




I scooped my pumpkin butter into Ball jars, but I did not seal them in a hot water bath. Every recipe I consulted suggested that even if sealed properly, the pumpkin butter should be kept in the fridge – so I just skipped that step.



I’ve been eating the pumpkin butter in my morning oatmeal, on toast, and this morning I added a couple of scoops to my go-to Saturday morning pancake recipe. Delicious!



Do cooler temperatures have you in the baking mood? What are your go-to easy fall recipes?

images: Megean

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