Pumpkin Butter

1 can pumpkin puree (not pumpkin pie mix)
A small lemon
Table sugar (regular granulated or turbinado)
Brown Sugar
Cinnamon
Pumpkin Pie spice (blend of cinnamon, ground ginger, lemon peel, nutmeg, cloves, and cardamom)

In crockpot you will need to mix sugar, spices, and pumpkin puree cook on low setting Use spice amounts that fit your taste that means you can use more or less whatever you prefer.

Start by using this measurement
• 3 cups pumpkin puree (one CAN is usually 15 ounces)
• 3 cups brown sugar
• 3+ Tablespoons lemon juice (half of a small lemon)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spices (make sure you add this slowly, in case you don't like the cloves or other spices in it).

Pour the pumpkin puree and spices into the crock pot.  After you put all the ingredients in the pot, mix away. I used a potato masher to fully mix the spices in, and to mash down any larger pieces of the pumpkin still left. Cover the mixture with the crock pot lid and step away. The butter should not burn or smoke but should bubble down for hour or so.

 If you want to do this on a stovetop instead of a crock pot, you can! Combine everything in a saucepan and stir. Then bring the mix to a boil carefully watching to ensure you don't burn the pumpkin! Reduce heat to a simmer, and leave uncovered for 30 minutes or so until the mixture has started to thicken and turns more brown.

After hour or so mixture should cook down and start to turn brown and get thicker if not at that point cook another hour or so. Once it is thicker and darker in color it is time to take the lid off and let it thicken even more. Cook another hour or two in crockpot. It will resemble the thickness of peanut butter. Let butter cool just a bit

Now time to store butter so you can have some now and a bit more later. Simply scoop out the butter and fill container you choose to use whether jar or another dish. Then seal. Stays in fridge good for up to 1 week or in freezer for 6 months. You can also can if you choose.


recipe source here

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