It’s raining, it’s pouring, the old man is snoring…
I don’t know about you, but I’m sooo over the wet, dreary and humid weather we’ve been experiencing this week. Definitely ready for some sunshine and fun this weekend!
One thing that has kept me in a good mood this week is the big batch of pumpkin butter I made last weekend. Pumpkin makes everything better and it’s now pumpkin season – well, maybe not officially but blog world seems to be overflowing with pumpkin recipes lately so it’s pumpkin season in my mind. I’m lovin’ it.
To anyone wondering what the heck pumpkin butter is, it’s basically a sweet pumpkin spread, similar to apple butter. And, it’s delicious. There’s really not much else to say about it.
I used cooked cushaw for this recipe because I had some in the freezer that my boss gave me months ago but you can certainly use a regular pie pumpkin or even canned pumpkin puree. All will work, just don’t get pumpkin pie filling as that has already been sweetened.
Makes 5 cups, enough to fill 10 4 oz. ball jars or 5 1/2 pint jars
I had actually planned to “for-real can” the pumpkin butter by using the water bath technique, but I found several sources suggesting it’s not safe to can pumpkin butter due to it’s low acidity. I’d rather be safe than sorry and we have plenty of room in the freezer so that’s the method I decided to go with.
If you have a few extra minutes this weekend, why not make a batch of pumpkin butter? Your kitchen will smell like fall deliciousness and a few hours later you’ll have a tasty spread. I will warn you though, you’ll want to put this pumpkin butter on everything.
Trust me – I’ve been dipping crackers in the pumpkin butter, eating it by the spoonful, putting it on top of oatmeal and even stirring a tablespoon or two into my tea and coffee. 🙂
So besides making pumpkin butter, what are your plans for the weekend?
I’m excited because there are quite a few things going on here in Richmond –>
Looks like it’s going to be a busy weekend. I’m excited!!
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