Crockpot Pumpkin Butter- Putting Up with ErinCrockpot Pumpkin Butter- Putting Up with Erin

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!

Crockpot Pumpkin Butter- Putting Up with ErinCrockpot Pumpkin Butter- Putting Up with Erin

Pumpkin Butter

Ingredients

  • 1 sweet pumpkin variety
  • 3 cups packed brown sugar
  • 1 tsp vanilla extract
  • 3 tsp ground cinnamon
  • 1 1/2 ground ginger
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground gloves
  • 1/2 cup water or apple juice

Instructions

  1. Pre-heat oven to 350F.
  2. Wash your pumpkin of choice (jack-o-lantern pumpkins aren't the best pumpkins for this). Using a sharp knife, slice pumpkin in half and scoop out insides.
  3. Bake pumpkin halves face down on pan for 45 minutes or until flesh is soft enough to pierce with fork. Remove from oven, let cool till you can handle, scoop out fleshy insides into crockpot. Add remaining ingredients, stir, then cook on low for 6-8 hours (time will vary depending on crockpot and how cooked your pumpkin was ahead of time).
  4. Using an immersion blender, puree mixture until desired consistency. Return to low heat for an hour.
  5. Save pumpkin butter in an air tight container or jar (with ring) in refrigerator for 2 to 3 weeks or longer in a freezer for up to a year before use.


3 responses to Pumpkin Butter

  1. Putting Up with Erin

  2. Erin, I just found your blog in a very round about way last night! I don’t even know how I got here!
    This recipe sounds delicious and I’m looking forward to making it, love this time of the year!
    One question. I’m sure you meant to type cloves and not gloves, right?

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