I know this post is a day late. I wasn’t feeling well last night, so I never got around to posting it. I’ll catch up today by posting a recipe for pumpkin seeds a little later.
Pumpkin butter is such a nice treat in the fall, but it is often loaded with sugar. I wanted to make a low sugar version, and a can of unsweetened pineapple juice in the fridge added just the right amount of sweetness.
Since pumpkin butter can not be canned, this recipe can be tweaked any way you like. It should keep in the freezer for up to a year.
•1 small pumpkin
•1 6 oz. can pineapple juice
•2 teaspoons pumpkin pie spice
•1 teaspoon cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon vanilla
Cut the pumpkin in half. Scoop out seeds and reserve for another use. Bake the pumpkin at 350 for about an hour, until tender.
Let cool to the touch and scoop out flesh with an ice cream scoop or spoon. Place the pumpkin flesh and the remaining ingredients in a crock pot. You may want to run the pumpkin through a food processor or use an immersion blender to get a smoother consistency.
Cook overnight, or even up to 18 hours on low. The pumpkin butter is ready when it has darkened by a few shades and reduced by about half.