So last week I took care of the pumpkins on my floor.
I'm sure you have been waiting with bated breath to find out what I did with the puree right? I thought so.
Here are the results:
Pumpkin Butter (recipe below)
More Pumpkin Puree for future projects
Pumpkin Puree (enough to almost fill the crock pot)
Brown Sugar (all spices and sugar to taste - I used a 1lb. box)
Lemon Juice about 2 tsp.
Put everything in a crock pot. Mix it well. Turn it on low and leave it overnight. Wake up to the beautiful smell of pumpkin butter. If it is too thick you can add a little apple juice to it. I actually let my pumpkin butter go for about 18 hours and the lid was on over night. During waking hours, I had the lid slightly askew to let the steam out. This tastes like gingerbread in a jar.
You can freeze this but it is NOT recommended to can pumpkin butter.