Pumpkin Butter. Nuff Said.

You might remember that I mentioned that I had recreated my own version of Pumpkin Delights? Well, in order to do that I knew I was going to need some type of pumpkin filling. I figured I’d have to make pumpkin jelly, but I knew that pumpkin jelly was going to be a total pain to make and might not even turn out right.

That’s when it dawned on me. I could try to make pumpkin butter. I mean, I love apple butter, so why not?

It’s true – I love Apple Butter. I mean L-O-V-E, like in a totally committed kind of way. I’ve been making apple butter for years and we have a rather exclusive relationship.  Every year I increase the amount I make and every year I run out way before apples come into season the next fall. Sooner or later I’m going to make more than we can eat, but I haven’t gotten there quite yet.

So, what about PUMPKIN BUTTER? I started wondering . . . could anything be as good as apple butter? Is that even possible? Would apple butter get it’s feelings hurt if I cheated on it with pumpkin butter?

Well, I did a little searching and sure enough, pumpkin butter is easy to make. As a matter of fact, some people were even making it with canned pumpkin!

Now, I didn’t get all crazy like and use canned pumpkin, but I shared this recipe with a few friends before I posted it here for the rest of you and every one of those ladies did use canned pumpkin and every one of those ladies raved about their pumpkin butter. And, when I asked “Do you think this recipe needs to up on the blog?” I was answered with a very loud and very definite “Oh Heck Yeah.”

So here you go. Now please don’t go running off and tell apple butter. But most importantly, please do not skip this recipe, it is simply to die for.

P.S. This totally rocked in the pumpkin delight cookies, too.

Pumpkin Butter

7 cups of pumpkin puree (fresh or canned)
1 1/2 C apple juice
1 tablespoon lemon juice
2 1/2 C brown sugar

Start with (and adjust as you’d like):
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cinnamon sticks + 1 teaspoon ground cinnamon
1 teaspoon nutmeg

Folks, this is about as basic as it can get. The hardest part of this recipe is trying to sleep through the heavenly smell while it cooks. That, or maybe taking the time to clean the mess up afterward.

All you do is mix it up in your crock pot and set it on low.

Let it cook overnight, or for 8-10 hours if you have a fire marshal for a husband. Place a screen or a splatter guard over the top – do not use a regular lid since we want this to cook down and get thick.

Mix well and remove cinnamon sticks. Test for spices and add if necessary.

In the morning make some toast and put a big glop on the top. And, don’t come looking for me when you gain 3 pounds after eating the entire batch, because, seriously, it’s not like I didn’t warn you.

Spoon into jars and store in the refrigerator. Canning is not suggested with mashed pumpkin, so you can freeze it or keep it in the back of the fridge.

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