Monday, October 18, 2010

Spicy Pumpkin Butter

 
It's that time of year again!  It's pumpkin season!  Here is a recipe for a deliciously spicy spread for toast on a chilly day!

Spicy Pumpkin Butter

In a crockpot, place:

3 large cans pumpkin, pureed
6 cups sugar (may substitute stevia and maple syrup)
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 teaspoons lemon juice
4 - 6 cups water

Place all ingredients in large crockpot and whisk together until smooth. Place on low setting and cook until thick and creamy (about 24 hours). During the last hour or two, remove lid from crockpot to evaporate more of the liquid. Spoon into jars and lid until use.

6 comments:

  1. This sounds so good. Yesterday I made fig chutney and it also is reminding me of fall and the approaching winter season.

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  2. I've never actually had pumpkin butter ..but by the sounds of the ingredients. . it sounds really comforting on a cold autumn day.
    Thanks for sharing.

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  3. Sounds so very good La Donna. Are you going to Meg's retreat? If so think of me. :)
    Hugs,
    Elizabeth

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  4. I know what I'm going to make this weekend! Yum! I can almost smell it reading your post! How can you think anything but 'autumn' with a recipe like this? Thanks for sharing!

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  5. ooooooooooooo, that sounds yummified, La Tea Dah. By the way, have you ever tried the Pumpkin Butter from Trader Joe's? It's delicious, too. It's available only at this time of year. Take care. Susan p.s. Wish I could stick my spoon through the computer screen to take a taste of your pumpkin butter!

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  6. EEEYummmmmyyyyyyy!

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