When I was a kid, the only time I thought about pumpkins was around Halloween when we would carve them. Although that was great fun, I now enjoy all of the yummy pumpkin goodness that cooks up in my kitchen! Pumpkin pie, stuffed and roasted pumpkin, pumpkin soup, pumpkin bread, and today, PUMPKIN BUTTER!!! Oh my goodness, I cannot begin to tell you how amazing my apartment smells right now!
I first tried pumpkin butter at Lyman Orchards when I was still living in Connecticut and it got me hooked, but absolutely no store-bought (even if from a farm) can compare to homemade. The smell alone is pure heaven! You cook it down for about 6 hours in a slow-cooker, so you get to enjoy it all day long.
You could put pumpkin butter on pretty much anything. Try it on toast, scones, muffins, a sandwich, or as a glaze. If you eat pork, I bet it would be great on a pork chop (sustainably raised of course) 🙂
- 2 Pie Pumpkins (typically about 6 inches in diameter, not big carving pumpkins)
- 1 1/2 Tbs Cinnamon
- 2 tsp ground clove
- 1/2 tsp Allspice
- 2 cups sugar
- Cut your pumpkins in half and scoop out the guts. Be sure to save the seeds as you will want to roast them later because they are super delicious
- Steam the pumpkins for about 15 mins. I had to do mine in 2 batches because my steamer wasn’t large enough. You can let them cool for a minute and then the pumpkin should separate right out of the skin.
- Puree the pumpkin. An immersion blender works great, but you could also use a food processor or a hand mixer. It may be too thick for a standard blender
- Add the pumpkin puree, sugar and spices to your slow-cooker and stir together. Cook on low with the lid cracked open for about 6 hours. You want it to cut down to about half of the original amount.
- Stir every now and then…you don’t really have to, but I guarantee that the smell won’t allow you not to taste it, so I’m giving you permission now. 🙂
Due to the low acid level in pumpkin butter it is not recommended that you can it for preserving, but it freezes excellently, so put it in your mason jars and store in the back of your freezer for when you want it. An open jar will store for a few weeks in the fridge.