Making homemade pumpkin butter is one of those seasonal pleasures that the whole family can enjoy. You enjoy the process and proudly use the fruits of your labor in all kinds of yummy recipes; they enjoy the smells that emanate from the kitchen as the pumpkin and spices cook down to perfect deliciousness, and of course they love the finished product!
For roasting directions, hop over to my “Baking with Real Pumpkin” post, then add the other ingredients listed below. Below are the directions for using a slow cooker. Either way, the resulting pumpkin butter is a great spread for biscuits or toast and also a wonderful baking ingredient in recipes like cakes, pies and cookies!
(Check out my eHow video for more how-tos!)
Homemade Pumpkin Butter (Crockpot method)
- 2 lb. “pie” or “sugar” pumpkin (makes ~1 lb. of pumpkin butter)
- 1/4 cup apple cider
- 4 Tbs. pure maple syrup
- 1 Tbs. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. apple cider vinegar
- 1/4 tsp. sea salt
Cut the pumpkin in half with a large, sharp knife. Scoop out the inside seeds and strings with a spoon and discard (you may roast the seeds for a delicious snack, if you like – see my blog posting for the how-tos).
Cover the bottom of the crockpot bowl with water. Cut the cleaned pumpkin into quarters and place in the crockpot. Cover and cook on low for approximately 4 hours, or until fork tender. Remove from the crockpot and set aside to cool.
Once cooled enough to handle, cut the meat from the rind of the pumpkin and return to the crockpot (emptied of any remaining water). Pureé with a stick blender or using a large food processor. Add other listed ingredients and and stir. Keeping the crockpot on low, continue to cook until the desired consistency is reached: if the pureé is too thin, cook with the lid off, stirring occasionally; if it is too thick, thin by adding more apple cider by the tablespoon and cover with the lid.
Allow to fully cool before spooning into jars and refrigerating.