It was a beautiful fall day today, this weekend was spent doing a lot stuff around the house. We even got to have a date night this weekend, it can be hard to find time just to ourselves with all the kids but it was much needed and appreciated!
When I decided to cook the pumpkins down, 5 of them actually! I put quite a few containers of puree into the freezer but I left some out because I knew I would find another pumpkin recipe. There are so many recipes on pinterest to choose from, but I decided I would try to make pumpkin butter.
A lot of the recipes added so many spices and a ton of apple juice and cider, while I wanted flavor I didn’t want to completely take away the pumpkin. The final product is actually really tasty, it still has a pumpkin taste with a hint of cinnamon and vanilla. If you choose to add more spices, just put a little bit in at a time until you get the flavor you want.
I used the crock pot to make this, each crock pot is different but it cooked for about 3 hours on high. Just be careful not to burn the pumpkin, keep stirring it and let it cook until you get the desired consistency.
4 cups fresh pumpkin puree
1 cup honey
2 tsp Pumpkin Pie Spice
1/2 tsp Ground Cinnamon
1/2 cup apple juice
3/4 tsp vanilla
Place all ingredients in crock pot, stir them together. Cook 4-6 hours to desired consistency