Did you know that there is a canned pumpkin shortage this year?  I figured this out as I went to 5 different stores looking for canned pumpkin.  When I want something and I cannot have it, I tend to get a little obsessed.  I don’t even remember what I was wanting to make with the pumpkin, but I was unable to get it, therefore, I became obsessed.  Eventually, I got my hands on some but not a normal size can.  Beggars cannot be choosers.  I had my friend at my trusty bakery supply store order me what he could get and he could only get the vat o’ pumpkin.  So, I made some pumpkin butter.  And a whole lot of other pumpkin goodness.

Want the easiest recipe for pumpkin butter ever?  Not only easy, but the perfect thing to put on a piece of toast or a fresh biscuit.  Sweet, spicy, and rich pumpkin flavors.  Not only is this pumpkin butter great on delicious baked goods, it is also delicious in a baked good.  More on that later this week.

2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Ready for the easiest recipe ever?  Put everything in the slow cooker.

Give it a stir and turn the slow cooker on.  Cook on the low heat setting for 5 to 6 hours.

Let the pumpkin butter cool for one hour or cover and refrigerate overnight.  See?  The easiest recipe ever.

I put mine in canning jars.  They will keep in the fridge for one week or in the freezer for up to 6 months.

I cut out a cute square of orange, fall-ish fabric and tied the top with some thin black rickrack.  Then I put on a cute little owl sticker.  Wouldn’t you love to get a little gift like this?

I would.  And I would use to put on my English muffin the next morning.  With some cream cheese.  And it is going to be a perfect way to start your day.