I have discovered this Fall season that my husband and I are the only ones in my immediate family that like pumpkin. With that said, it would be an understatement that I did not grow up on pumpkin anything. My first introduction to pumpkin? Seasoned and roasted pumpkin seeds, followed by the glorious pumpkin spice latte at Starbucks. I don’t really do Starbucks much anymore, but I still have to go every year for one of those babies. They made me love pumpkin so much that I became the crazy woman that buys a huge can of pumpkin so I can make three different pumpkin recipes in the same day. Yup – THREE!
Plus, since my homemade apple butter was such a hit, I thought you might like to give this crock pot pumpkin butter recipe a try as well.
One of my pumpkin day recipes was this pumpkin butter. Pumpkin butter has a fabulous dark caramelized color with a sweet and spicy flavor. The recipe can definitely be made using a whole pumpkin from scratch, but that – to be truly honest with all of you – is too hard for me. I love homemade but I have my weird, lazy limits. Roasting a whole pumpkin in my oven is just one of those limits. (Secret – my husband and I don’t even carve pumpkins; we think it is just too messy in an apartment.)
- 2 cups of cooked, pureed pumpkin (if you buy a pan, make sure it is NOT pumpkin pie filling)
- 1 cup sugar
- 1 cup brown sugar (I did not pack the brown sugar for this recipe)
- 1 tbsp cinnamon
- ½ tsp pumpkin pie
- Combine all ingredients in crock-pot and stir to mix well.
- Cook on Low for 4 hours, stirring at least once an hour; you don't want it to burn on the sides. The mixture will thicken as it cooks and turns a dark caramelized color.
- After it's done, either go through the canning process (which I have never tried) or make sure to keep cold and refrigerate.