Pumpkin butter has been on my ‘to-make’ list for the last three years. And every year, the leaves would fall from the trees and the icy-cold months would show up and somehow the pumpkin butter never made it to the top of my list.
This year was different. And, gosh, am I thrilled! Better yet, you get to make it in your CrockPot. (Or slow cooker if that’s what you prefer to call it…)
Before I tell you how delicious it is – because I’ll get there – I’ll tell you to NOT base your opinion on this recipe when the pumpkin butter is still hot. It’s not that tasty. The flavor is there but the smooth, almost creamy-like texture doesn’t show up until the pumpkin butter has been chilled overnight.
If you look through most pumpkin butter recipes, they use apple juice. Apple juice has a nearly neutral flavor when used in desserts. Personally, I think you need a little orange with your pumpkin. It brightens the entire spread and makes it memorable and utterly delicious.
As for the recipe name, I shared the ingredients on Facebook and asked what they would call the recipe. I took bits and pieces of a few different ideas. I’ve got some very savvy readers – thanks for your help! (And Jennifer – I loved the suggestion for ‘Skinny Pumpkin Butter!’)
Some folks asked what you do with pumpkin butter. Spread it on toast, muffins, quick breads, mix it in applesauce, or, eat it right out of the jar with a spoon.
How do you spice up your fall recipes?