Wednesday, August 19, 2009

A recipe for fall.... I know, wishful thinking for a Texan, huh?

Crockpot Pumpkin Butter

1 fresh Pumpkin, roasted, peeled, and pureed.
1 1/2 Tablespoons cinnamon (more if you like)
1 teaspoon nutmeg
2 teaspoons cloves
1 teaspoon ginger
2 teaspoons lemon juice
1 1/2 to 2 cups packed brown sugar (or to your liking)


Combine all ingredients in your crockpot, stirring until well mixed. Cover and turn on high for the first hour or so. After that, turn to low for another 4 hours or until it looks like it is thickening. Leave lid off at this point and cook and stir (every few minutes) until it has a nice thick and spreadable consistency.

Cool mixture. Place in pint size freezer jars or plastic containers and place in your freezer until needed.

I guarantee you are going to want some of this as soon as the first good cold front arrives in your area! It is exceptionally good served on 6-week bran and pecan muffins, which I will post next time!


Oh! My daughter wanted you to know that she is with me as I type this post ;)