?Tis the season for squash. Well, BIG squash, anyway, and the pumpkin is sort of the queen of the season. In fact, I?d go so far as to call her the Empress of All the Squashes. She?s big, bold, beautiful and?versatile? We tend to forget that this fruit ? and she is a fruit ? has so much nomliciousness to offer BEYOND the simple pie.
No too long ago we shared a DIY?on making pumpkin pack and thus avoiding all future chemical-laden grossness of canned pumpkin pack. Today, we use that simple stuff to make pumpkin butter.
If you?ve not had this delicious jam-like spread before, trust me: I?m introducing you to a little bit of autumnal heaven.
What you?ll need:
- 4 cups pumpkin pack?(roughly 2 16 oz. cans if you go the can route)
- 3/4 cup apple sauce
- 1 1/2 cups white sugar
- 2 tsp. ground cinnemon
- 2 tsp. ground ginger
- ?1 tsp nutmeg
- 1/2 tsp. ground cloves
Place all ingredients in a crockpot, and mix. Turn the crockpot on to the low and let cook for about an hour to an hour and a half, allowing it to simmer down and let all the ingredients get to know each other.
And that?s it. Try it on toast or fresh-baked biscuits.
Enjoy!
Source: http://thefullmoxie.com/2012/11/01/recipe-pumpkin-butter/
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