It's Halloween. Ghouls and goblins take to the streets extorting tricky treats from Monster Mashing neighbors. Whether keeping the zombies at bay armed with treats, or on the sidewalk guarding the little monsters, why not treat yourself to this delectable Monster Mash and the heavenly aromatic delight which awaits. No trick, just a treat. You'll end up with a pantry full of delicious Pumpkin Butter, usable throughout the holiday season. Slather this on graham crackers or morning toast, pour over cream cheese, use a jar or two for pumpkin bread or an easy pumpkin pie. Delicious!
Winner, Loser or Meh
Ever had delicious exquisite expensive pumpkin butter from a specialty store? This is even better. Amazing, rich, addicting, wonderful. It tastes like pumpkin caramel. After filling 11 jars, my aunt and I stood at the counter eating it with a spoon and then slathered it on Wheat Thins and sent it out to the teens.
Recipe
Use a 6 quart crock pot for this recipe. This was enough to fill eleven half pint jars with enough left over for immediate family snacking.You can also halve the recipe and use a smaller crock pot.
Ingredients:
- 2 29 oz cans pumpkin (or you can use fresh pumpkin puree)
- 4 cups white sugar
- 4 cups dark brown sugar
- 4 tsp. cinnamon
- 1 tsp nutmeg
- 8 tsp fresh ginger, peeled, grated (about a 3-4 inch finger of ginger)
- 1/2 tsp ground cloves
Spray crock with no stick spray. (I lined mine with a Reynolds Slow Cooker Liner and sprayed it) Combine all ingredients in crock-pot and stir to mix well. Cook on high for 3 hours, stirring occasionally (do not let it burn or stick) or else cook on low for 5 hours and don't worry about stirring. (that's what I did) If the desired consistency has not been reached, then lift lid and let it cook down on high. It thickens as it cooks.
After it is done, fill 1/2 pint jars and seal.
Pumpkin Butter for Pumpkin Bread:
Use any standard Banana Bread recipe and substitute a 1/2 pint pumpkin butter for the banana.
Pumpkin Butter for 2 Pumpkin Pies
Ingredients:
- 1 1/2 pints pumpkin butter
- 2 eggs
- 1 12oz can evaporated milk, or cream or combination of sour cream and cream
- 2 pie shells
Mix all together and pour into
Bake at 425 degrees for 15 minutes then turn the oven down to 350 degrees and bake for 45 minutes or until done.
Posts
Just wondering if you have to use a canning process with this, or just store it in an airtight container? Also, how long will this keep? Can it be frozen?
ReplyDeleteYes, you can freeze it. It lasts a while in the fridge. I can't recommend or advise that others process this via pressure or water bath canning. The USDA changed its standards about the safety of canning pumpkin butter based on divergent Ph levels amongst home recipe batches. Some recipes will have the proper Ph that would allow for canning, others do not. To be safe the USDA just took all pumpkin butters off the table. In the past canning pumpkin butter was considered OK. I know those who still do it and have not had any problems, but they are assuming a risk that I would never advise others to assume.
ReplyDeleteI'm getting all kinds of ideas for Christmas presents. Thanks for posting!
ReplyDelete