Thursday, November 4, 2010

Morgan's Pumpkin Butter


OK, I warned you....pumpkin overload is happening this week! I love pumpkin so much, and I love to take advantage of it during the Fall season, even though it really isn't much like Fall at all here in Southern California, reaching 90 degrees in November!! Crazy, right?!
So this is one of my all time favorite things. Pumpkin butter. Its so good, intensely pumpkin, and makes your whole house smell delicious. It is perfect for just spreading on a piece of toast or pumpkin bread. But I took it up a notch and created some amazing pumpkin bars with it. You will have to wait one more day for that recipe. Trust me though...worth the wait. Again, this pumpkin butter is great just on its own, served on the table during Thanksgiving as an alternate spread for rolls. Or just kept in the fridge and used in place of your typical bread, butter, and jam.  I made mine in a saucepan, which cuts the cooking time down to about 35 minutes or so, but you can definitely make this in a crock pot, and cook it on low for a whole day, about 10 hours. Mmmmmmmmm...yum!

Morgan's Pumpkin Butter
Makes a couple cups

What You Need:
2 15-ounce cans plain organic pumpkin
1 cup good quality apple juice (not from concentrate!)
2 Tbsp sugar
3 Tbsp brown sugar or sucanat
1 1/2 tsp cinnamon
1/4 tsp mace
pinch of cloves
pinch of nutmeg
juice of 1/2 lemon

To make:
if cooking in a saucepan:
put all ingredients into a saucepan, and bring to a boil, immediately after mixture comes to a boil, reduce to low, partially cover to (help prevent splattering) and simmer about 30 minutes stirring frequently. The pumpkin butter is done when is is slightly darker in color, and you can run a knife through it and the line will stay in the butter. Finish it off by squeezing 1/2 lemon into the mixture, stir, and allow to cool. Store in the fridge or freezer.

if cooking in a crock pot:
place all ingredients in a crock pot, and cook on low for a whole day, about 10 hours. Once finished cooking squeeze 1/2 fresh lemon juice into the mixture, stir, and let cool. Store in the fridge or freezer.

5 comments:

  1. Is this Morgan Fairchild's Pumpkin Butter? I know it can't be your's cuz there is NO XANTHUM GUM in it!!!

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  2. Haha! DOnt worry, xantham gum is making its appearance again tomorrow...lol

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  3. I loooove pumpkin! I'll definitely have to try this out soon =)

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  4. Yum! I love pumpkin so much too!

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  5. Morg-this sounds delicious! we will definitely try it this autumn!

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