How to Make Pumpkin Butter

Last Friday I showed you how I make apple butter.  Have you done it yet?  Come on, it is easy! One of my readers mentioned she also made pumpkin butter.  Huh?  I have never heard of that.  I started scouring the internet for recipes and how-to’s.  I wanted to share with you how I made pumpkin butter.  I kind of made up my own way because I wanted to utilize my crock pot and not babysit it all day.

If you are a pumpkin pie lover you will LOVES this stuff.

I had been given 5 baking pumpkins so I ended up seeing this post and making pumpkin puree first.  It took forever…just buy the dang canned pumpkin, it is way easier and less time consuming.  Just my two cents.

In your crock pot add:
6 cups of sugar (you can obviously add less than that)
4 cans of 29 oz canned pumpkin puree
3 cups of apple juice or cider
1 heaping tablespoon of ground ginger
2 teaspoons of ground cloves
2 heaping tablespoons of ground cinnamon
2 heaping tablespoons of nutmeg

I cooked it all on high in my crock pot for 10 hours then I turned it to low overnight.  In the morning, I sterilized my jars by boiling them and then I ladled the hot pumpkin butter into the hot pint jars and put a lid and ring on and turned them upside down.  When they were cool I turned them right side up and they had all sealed.According to someone who knows more than I do you are not supposed to can pumpkin because of its viscosity.  I called my local extension to talk to them about it and they said because of the acid of the apple juice that it was fine to can.  But it is here that I tell you to stick the pumpkin butter into your refrigerator just in case.

This recipe makes 9 pint jars unless you have a cracked jar then it only makes 8 pint jars and one jelly jar.  Grrrr!

I plan on using some of the pumpkin butter to make these pumpkin rolls, (omitting the sugar) they look heavenly.

And here is a plethora of pumpkin recipes to get you in the pumpkin spirit.

Hey wait…don’t forget about those seeds!  I saved some to plant next year (in case I forget how ridiculously annoying it was to make pumpkin puree).

Then I took 2 cups of the pumpkins seeds, 1 1/2 teaspoons of butter (or I Can’t Believe it is not Butter Light if you are dieting like myself, ugh!), 1 teaspoon of salt, 1/4 teaspoon of garlic salt and 2 teaspoons of Worchestershire sauce and mixed it altogether.  I poured it all into a shallow pan and cooked it at 375 degrees for about an hour.  Yummy, crunchy, spicey, goodness!