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.
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