Recipe from Adventures in my Freezer
Delicious!! I made this pumpkin butter while I made the apple butter, and it turned out sooooo good! I have been spreading it on these Cinnamon Butternut Squash Muffins – the combination is perfect! I’m going to have to make more muffins. 🙂
I also used it to make a very good pumpkin spice latte (recipe below), and pork chops over rice.
This is a really simple recipe where you just throw everything in the crockpot and let it go. I’m sure it could be very easily adapted to using the stovetop as well.
1 large can pumpkin puree
1 T pumpkin pie spice (cinnamon, ginger, nutmeg, cloves – I just combined these to about 1 T)
1 1/2 c sugar
Mix all ingredients in the crockpot. Set on high until the mixture begins to boil. Turn to low for about 1-2 hours. Spoon into jars, and freeze what you don’t plan to use right away.
Note: The USDA recommends that you do not can pumpkin butter (or any type of pureed squash or pumpkin) for various safety reasons. I saw this cited on quite a few websites, so a quick google search can give you specific reasons.
Pumpkin Spice Latte
1 mug milk with 1 t instant coffee OR 1/2 milk and 1/2 strong coffee
1 t vanilla extract
1 T (or more if desired) pumpkin butter
Combine all ingredients in a mug and microwave until hot. Stir well and enjoy!