Easy Homemade Pumpkin Butter

I have received numerous requests for my autumn abundance article, so here it is...Enjoy!

It's autumn and with that comes the abundance of squashes. Squashes grow like wildfire and provide so much taste. Doesn't pumpkin butter sound delicious? You can make your own for much less than the cost of buying it in the store. Plus, you control the ingredients. What more could you want? You can make your own nutritious blend for dirt cheap. Read on....

Every year I like to steam up pumpkin, let it cool and peel it. Then, I freeze it for later use throughout the remaining year. It's a great beginning for any pumpkin recipe, including my pumpkin butter. You could probably used canned pumpkin, but I cannot guarantee the final result. I can attest to FRESH pumpkin as providing superb taste, though.

You can make pumpkin butter either on the stovetop or in a crockpot. I started making my recipe on the stovetop. Then I noticed I needed to stir it too frequently, even while cooking it on low heat. So, I transferred everything to a crockpot and let it cook. How easy is that?

This recipe relies on the natural taste of spices and the sweetness of pumpkin instead of heavy refined sugars. Most recipes, you will notice, use an inordinate amount of sugar. Not mine. You will receive the pure, natural taste of ingredients. My tasty recipe only uses minimal refined sugar. And, you could easily substitute unsweetened apple or white grape juice for the white and brown sugars. Of course, you can add more sugar as you like.

So....

You will need:

3 cups pumpkin, cooked and peeled

1 T. cinnamon

¼ t. nutmeg

½ t. ginger

2 t. white sugar

2 T brown sugar

Place all ingredients into a crockpot and stir thoroughly. Turn on high heat. Cook for 3-4 hours. Stir as needed. 

Store in airtight container in fridge. You can also can this and give as a holiday gift. 

 

Find interesting? Kindly share...Thanks! 

<!-- AddThis Button END →