I got this recipe from a fellow member of a pet-related message board on which I post. This is so simple to make and so amazingly tasty. The batch below will yield about four cups of pumpkin butter.
It should be stored refrigerated for up to 6 weeks, but it can also be frozen for up to 3 months. If you're not sure how fast you'll go though it, I recommend portioning it out into 1-cup containers, refrigerating one, and freezing the rest.
It is incredibly easy to make — just put everything into a slow-cooker. As it cooks, it fills your whole house with the warm, spicy scents of fall.
This also makes a great homemade food gift. Just portion the butter out into decorative 1-cup glass jars, tie with festive autumn-themed ribbon and give as gifts.
From my friend Bridget A.
Yield: 4 cups
- 1 (29-ounce) can pumpkin puree (not pie mix)
- 1 ¼ cups (9 ⅜ oz) brown sugar (packed, if measuring by volume)
- ½ cup (6 ounces) mild honey
- Juice of 1 lemon (2 to 3 tablespoons)
- 1 tablespoon apple cider vinegar
- ¾ teaspoon apple pie spice (see note below)
- Combine all ingredients in a crockpot, and stir together until well blended. Do not worry about lumps of sugar — they will melt into the butter during cooking. Scrape down the sides of the pot.
- Cover, and cook on high for 2 hours, stirring occasionally.
- After two hours, turn off the heat, remove the cover, and allow the butter to cool to room temperature. Scrape with a spatula into jars or other air-tight containers and store refrigerated for up to 6 weeks or frozen for up to three months.