I have mentioned before, that I love autumn. One of the best things about fall is pumpkin: pumpkin bread, pumpkin pie, pumpkin soup, pumpkin in soup, pumpkin cheesecake, pumpkin spice everything, and I have a new pumpkin. . .pumpkin butter.

As soon as the pumpkins start showing up in the grocery store, one inevitably comes home to get cooked down and frozen. I don’t like canned pumpkin, so I have to have enough stored to last throughout the whole year.

Cooking down pumpkin is pretty easy. Wash the outside out the pumpkin, chop it open, and clean out the seeds and strings. Separate the seeds for another favorite treat, pumpkin seeds. Chop the pumpkin in large pieces, but small enough to fit into your crock pot. Fill the crock pot with the pumpkin, put the lid on and let it cook on low all night or all day. The pumpkin should be soft enough to push your finger into the flesh. Take off the peel, it should easily come off. You can then mash or puree the pumpkin, transfer to freezer bags in desired amounts, I like 3 cups, and freeze. . .make sure you save some out to use right away.

Now that you have your pumpkin prepared it is time to make something yummy! This is a really simple recipe, but so good.

Pumpkin Butter

2 cups of pumpkin (mashed, pureed, or canned)
¼ cup brown sugar
¼ cup sugar
½ cup of apple juice or cider
2 tsp of pumpkin pie spice
1 tsp of lemon juice

Mix all of the ingredients together in a medium sauce pan, heat on medium heat until hot and bubbly, stirring frequently, (watch for splatter), remove from heat, and allow to cool. Serve on toast, French toast, waffles, pancakes, peanut butter and jelly sandwiches in place of jelly.

I hope you enjoy this recipe, let me know what you think, or what changes you make. I would also love to know your favorite pumpkin recipes.

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