I have a little give away going on. the details are here.
Ah pumpkin, one of Mother Nature’s greatest ideas. What other vegetable can be used in so many recipes both sweet and savory and also be used as a decoration.
I have a couple of pumpkin recipes here on the blog, Pumpkin Oatmeal Cookies and Pumpkin Chip Bars. For this Ingredient Spotlight post I wanted to make something a little different. I searched through the recipe files on my computer and found a recipe for Pumpkin Butter. Since the recipe called for some applesauce also, I have now dubbed it Pumpkin/Apple Butter. It is very easy to make and a little something different to serve with hot breads or toast. I think it will be wonderful served with hot homemade biscuits. This is not overly sweet and a nice change from jam or jelly.
I did not have fresh lemon on hand so used True Lemon granules. I also added a dash of ground cloves. When I make this again I will try 1 1/2 t. of Homemade Pumpkin Pie Spice instead of the cinnamon and ginger. I have included the recipe I use for that below also. One could also use purchased pumpkin pie spice
The original directions were for cooking the pumpkin on the range top, but I adapted them to a slow cooker. Both directions are included. I am sure that the butter could also be cooked on low in the slow cooker. I just did not have that much time the day I made this.
This keep 2 weeks in the refrigerator. I think that it would freeze fine for longer storage.
I unfortunately do not know the source for this recipe. I saved it a number of years ago and was not keeping the source information at that time.
1 (15 oz.) can pure pumpkin puree
1 c. applesauce
1/3 c. brown sugar, packed
3/4 t. ground cinnamon
1/2 t. ground ginger
dash ground cloves (my addition, not in original recipe)
2 T. fresh lemon juice or 2 packets True Lemon
1. Put pumpkin puree, applesauce, sugar, cinnamon, ginger, and cloves in a heavy saucepan; stir until well blended.
2. Bring to a boil, reduce heat to low and simmer uncovered, stirring often to prevent scorching and taking care to get into corners of pan, 45 minutes or until mixture is very thick. Stir in lemon juice. OR
3. Place ingredients in a 1 1/2 qt. slow cooker. Cook on high 1 hour with lid on and 2 hours with the lid off until very thick and mixture clings to a tablespoon when the spoon is turned on its side. Stir in lemon juice.
4. Turn mixture into a shallow container to hasten cooling. I used a metal pie plate. Stir occasionally until cool. Turn into a covered container and store in the refrigerator up to 2 weeks. Makes 2 cups or so.
Homemade Pumpkin Pie Spice
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
Combine and mix well. Store in a zip-top, plastic snack bag. Makes 3 tablespoons.
Linking to Ingredient Spotlight
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