Pumpkin Butter

Pumpkin butter made from whole-pumpkin puree, which can then be used for filling pie crusts or as a seasonal topping for toast or other breads.

Pumpkin Butter

Prep Time

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Cook Time

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Serves

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Pumpkin Butter is the last in our series of pumpkin recipes for fall from Delightful Table’s lead cooking instructor Scheherezade Daftary.

“About a year ago I got a pumpkin and I made some puree out of it because I didn’t have time to figure out what to do with it. I left it in my freezer and sort of forgot about it.

When I got a serious craving for something pumpkin flavored, I remembered that I had that puree in my freezer.  I dug through the back of my freezer and low and behold, there was the bag of frozen puree.

I put it in the slow cooker with 1 cup of brown sugar and spices and let it do it’s thing until it became pumpkin butter.  It is delicious!!”

 

 

Ingredients

  • 3-4 cups pumpkin puree (homemade or store bought)
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Pinch salt

Preparation

  • 1 Put your pumpkin puree in the slow cooker with the rest of the ingredients and mix it up.
  • 2 Turn it on the low setting for 8 hours.
  • 3 It should darken in color and thicken in texture. Taste it and add anything else you might want.

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