Another "Pumpkin" post because I love the stuff and have a bunch of dense, sweet, sugar-pie pumpkins from my garden this year...
Pumpkin Butter doesn't have any butter in it, rest assured - it's sweet, dark, dense and spicy - like pumpkin pie in a jar.
It's delicious on toast or pancakes and makes great holiday gifts!! I made a bunch last year and it's on my "to do" list for sometime soon again. As always, I've adapted this to a crock-pot, as it's my favorite (lazy) way of cooking just about anything.
OR just add tofu and you have the quickie-makings for a wonderful pumpkin pie!! (No exact recipe, I just add 1 box of silken tofu blended with 1/2 cup soymilk and 2 Tbsp. cornstarch to 3 pint jars of Pumpkin Butter and bake until set up!)
2 cups of cooked, pureed pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1 Tbsp. finely grated fresh ginger
1/8 tsp ground cloves
Crock-Pot/Slowcooker Pumpkin Butter
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1 Tbsp. finely grated fresh ginger
1/8 tsp ground cloves
Combine all ingredients in crock-pot and stir to mix well. Cook on Low for 5 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. Store in the fridge or freeze.After it's done, if you want to can it - fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes.
