Butter … one of the finest words in the English language. Despite its unfortunate first syllable, the word “butter” conjures up images of richness, of flavor, of decadence. And while delicious concoctions like apple butter and this Crock Pot Pumpkin Butter recipe don’t contain actual butter, they still give you that feel-good feeling.
Pumpkin butter sort of tastes like spreadable pumpkin pie, except it’s good pumpkin pie (despite my love for most all things pumpkin, I have an aversion to most pumpkin pie).
It tastes like chilly fall mornings and Sundays and warm hugs. Or maybe it just tastes like pumpkin and delicious spices like cinnamon and ginger. Either way, I think you’ll like it.
So what do you do with your pumpkin butter after you make it (and you want to make it)? Spread it on a nice warm toasted slice of rustic bread. Stir it into your oatmeal. Add some to vanilla yogurt and top with granola for a nice autumn-y parfait. Include some in your next batch of homemade muffins. Use it in place of jam in your next PB & J sandwich. Eat it by the spoonful.
Or if you’re feeling particularly generous, top with a cute little square of fabric, tie on a simple label and give some away to your favorite people.
Crock Pot Pumpkin Butter
I give gift baskets at holidays for familiy and friends. Would I be able to process the cooked pumpkin butter in masons jars in a water bath?
I’m not sure about canning … I tend to be pretty paranoid and only use recipes from the Blue Ball Canning Book these days. My hunch is that pumpkin butter is NOT one that you’d want to can because it isn’t very acidic. What about freezing it? It would just mean last-minute basket assembly …