Yesterday I decided I wanted, no NEEDED to make Pumpkin Butter. I love the version at Trader Joe’s, but it’s $4 for 8 oz. I used 1/2 of a $4 pumpkin for this recipe, and made about 3 quarts!

I threw stuff in the pot and just went for it. I’m making a total guess on proportions, based on my past experience with making apple butter.

You need:
Your crockpot ready!
Stick blender or potato masher (or some other way to mush it all)
Canning jars, lids and new rings

1 medium pumpkin, peeled and cubed
Pam spray or coconut oil
3 T. water
3 c. honey or brown sugar
2 T. cinnamon
2 T ginger
1/2 T nutmeg
1/2 T cloves

Now, to peel and cube the pumpkin, I sliced it into large wedges, then baked it in the over for 30 minutes at 3:50. It made it just soft enough to be easier to peel. Let it cool a bit so you don’t burn your fingertips off, unless you’re planning on committing a crime in the future. In that case the loss of fingerprints could be advantageous, but you didn’t learn that here. This is an easy recipe blog. Stop thinking that way!

Spread a little coconut oil around the inside of your crockpot so that it doesn’t all stick as it cooks. You could spray it with Pam instead if you aren’t in the coconut-oil-obsessed bandwagon with me. It’s ok. I’ll forgive you. Now throw in your cubed pumpkin and the water.

After 2-3 hours, when the chunks are starting to get soft and smooshy (yes, that is a word. At least in this house.), add your sugar and spices. stir it all up and leave it alone for another 2 hours.

I honestly don’t remember how long it all took. Was it 4 hours? 6? 8? No. Idea. But when it’s all juicy and the chunks are soft, you just stick your wand blender in there and mash it all together like applesauce. I like to leave some little chunks. I mean, I’m a chunky girl anyway.

While the pumpkin butter is still hot, ladle it into your canning jars, put on the lids and TURN THEM UPSIDE DOWN on the counter to cool. This is a quick way to seal the lids for “beginner canners” when canning something that is already this hot. Like jelly, applesauce, tomato sauce. I suggest putting all of your jars, rings and lids through the dishwasher so that they are hot and “sterile”, right out of the dishwasher when you are filling them.

There you go. Super simple. I did this yesterday, with friends over while we were hanging out and making my hair big for Halloween. It’s not rocket science, ya know.

And the Official Taste Tester

We’re not so sure about this.

Mama took a bite, will that help?

Here we go!

Eeet Gooooooodddd!

This is a re-post moved over from my old blog, originally posted in November, 2011. But I made some last night so I pulled it up to share. Enjoy!
MORE PUMPKIN RECIPES: