Wednesday, October 10, 2012

Recipe: Pumpkin Butter

Last fall I made apple butter, a project I intend to do again, but I decided to try making pumpkin butter this year.  It's stupidly easy and if you have a slow cooker even more so.  Some things you will need: 

1 Pie Pumpkin, now the size of your pie pumpkin will determine how much butter you can make.  Since this was my first try I purchased a small two pound pie pumpkin.  (Reminder! Some of that weight is seeds.)
Brown Sugar
Apple Pie Spice or Pumpkin Pie Spice.  The ingredients are very similar and if you don't have either of these some cinnamon, nutmeg and cloves will do the job. 
One clean jar to store your pumpkin butter.  

I started by cutting my pumpkin down the middle.  Not a small feat as this guy had a tough skin.  I hollowed out the seeds then placed them flat side down in a pan with about 3/4 cup of water in it and baked these puppies at 350 degrees for about 30 minutes. 

After backing the insides are soft and easy to scoop out. 

I placed the pumpkin in my slow cooker with 1 cup water, 1/4 cup brown sugar and 2 teaspoons apple pie spice.  I placed the slow cooker on low and covered with the lid.  The pumpkin will get even softer in the slow cooker and once the pumpkin turns from bright orange to a more burnt orange color it is time to take the lid off.  

This is where the magic happens.  Take the lid off the slow cooker, but leave the pumpkin mixture in the slow cooker for a few more hours.  I left mine in for about four hours.  This lets the liquid evaporate from the mixture making it into a think paste.  

Stir your pumpkin butter occasionally and when you think it is think enough transfer your pumpkin butter to a blender and blend till it is smooth.  That's it. Done.  I placed mine in a mason jar and put it in the fridge.  It should last about a month maybe two if i keep it cool and the lid on tight.  

P.S. I've been having too much fun with picmonkey's Halloween affects

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