This makes for an incredibly sweet, thick pumpkin butter. It looks like apple butter, which the Bennett house loves, but after a finger in the mouth to taste it does not taste like apple butter. I’m okay with that though because it is so good.
Crock Pot Pumpkin Butter
recipe from Laura Williams’ Musings
2 cups pumpkin puree
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Combine all ingredients in a crock-pot and stir well to mix.
Cook on high for 3 hours, stirring occasionally, about every 30 minutes. Do not let it burn or stick.
After it is done, fill the pint jars or 1/2 pint jars, leaving ¼ inch head space and seal.
Now I skipped the canning process because it only made about 2 ½ cups worth and we were sharing with so many people that I just packaged it up and sent it along with a note and some biscuits to be eaten right away. The note did tell the recipients of the pumpkin butter that it could last about a month when stored in the icebox.
If you do care to can it you can find directions on how to do that over at Laura Williams’ Musings.
Both Baby Cakes and I loved this. It was really rich butter served sparingly over buttered biscuits it was delish.
Love, love, love,