Once upon a 2013 Christmas morning, resided a small, yet glowing, and almost sparkly pumpkin addressed to none other than “Putting Up with Erin”…. In addition to my gifted pumpkin, I also received a programmable crockpot specifically put on the list for the purpose of making pumpkin, apple, and pear butters. Combine, program on low, go to bed or forget about it for 8 hours and voila you have a butter plus an amazing smelling kitchen.. why not?! I remember the first time I was convinced to take a break from peanut butter (gasp) and instead try pumpkin butter on my toasted english muffin breakfast.
Unlike most items on this blog, pumpkin butters cannot be processed via home canning methods. What? Why? I too was a bit surprised as I failed to notice the USDA warning before I started preparing this butter. When low-acid pumpkin and squash flesh is cooked down into butter it becomes very dense meaning that the heat produced in a canner has a hard time penetrating the inner contents of the jar putting the goods at risk for bacterial growth. To safely keep/store pumpkin butters you can refrigerate in an airtight container for 2-3 weeks or freeze up to a year before use. Enjoy!