Monday, October 15, 2012

Slow Cooker: Pumpkin Butter

One of the drawbacks of always testing out and coming up with new recipes is that you rarely get to make the dishes you already know and love. Eric and I went up north last weekend to see the fall colors and relax. Most of the trip was cold and rainy but absolutely beautiful.
We also made some of your favorite dishes. Eric made parmesan-seared chicken for us one night and I made baked potato soup for us another night. For dessert I prepared Eric his favorite fall treat: pumpkin dip with cinnamon-sugar pastries. He gets giddy like a little kid every time I make it. But me being me, I had to test out at least one new recipe: pumpkin butter.

My parents are big pumpkin butter fans. Sadly, it's ridiculously expensive to buy, but it's relatively inexpensive to make. And my mom kept telling how much better it tasted than the store-bought.

15-ounce can of pumpkin puree
1/2 cup of apple cider
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
3/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix all the ingredients in a small crock pot. Set on low and cook for 2 to 3 hours. Once the pumpkin butter reaches the consistency you desire, place it in an airtight container. Store in the refrigerator.

Makes about 2 cups.

My dad puts pumpkin butter on toast. My mom likes it on peanut butter sandwiches. I like it on pancakes. You can put it on bagels, muffins, French toasts, waffles, oatmeal, graham crackers . . . whatever you'd like.



For more autumn recipes, click here.

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