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1/4 cup Dark
brown sugar, packed
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Crock Pot Pumpkin Butter
5 lb pumpkin gutted and quartered
2 cups sugar
2 tbsp cinnamon
1/2 tsp. all spice
1/2 tsp nutmeg
Quarter pumpkin. Remove 'guts', seeds, and stem
-leave the skin on -- set aside
Place pumpkin & 2 cups water in Crock Pot . Cook 4 hours on low.
Scoop pulp out of pumpkin skin. That's the section you previously set aside
Mash thoroughly to the consistency of Mashed Potatoes .
Add sugar and spices to the mashed pumpkin.
Cook down 6-8 hours on low setting then Spoon into jars.
This recipe is made as a refrigerator butter.
If you wish to preserve pumpkin butter
for shelf storage, use a standard [1]hot water bath canning method.
Great on home made breads, or stirred into plain yogurt.
Add sugar and spices to taste.
Honey - Pumpkin Butter
2 cups cooked mashed pumpkin
1/2 cup honey
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt
Mix all ingredients thoroughly. Simmer uncovered on low heat
for about 40 minutes,stirring frequently until thick.
When it is thick enough for you, pour into jars & refrigerate.
[1] See : Boiling Water Bath Canning - Virginia Cooperative Extension
Pumpkin Butter recipe using canned Pumpkin puree - allrecipes.com
Spiced Pecan & Pumpkin Butter - globalgourmet.com
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