It’s September, and You Know What That Means

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Ah, yes. September. One of my favorite months and definitely the beginning of my favorite season. Fall or autumn, whatever you call, it, it’s my favorite season. It has been since I was a kid, and it meant going back to school. Seriously. I couldn’t wait for the first day of school. It still means back to school for many. It also means cooler weather and changing leaves–at least in some parts of the country. And for the past several years, it has meant something else. Yes, pumpkin spice flavored everything.

I have to confess something. That is probably my least favorite thing about September. Don’t get me wrong. I LOVE PUMPKIN SPICE FLAVOR, but not in everything. For example, I love pumpkin bread. Seriously love it. And if you have a low-carb recipe for it, please let me know. I know a lot of people who live for the first day Starbucks has pumpkin-spice coffees. Not me. First . . . no Starbucks. And second, I don’t really care for flavored coffee of any kind.

I’ve been making a lot of jams and fruit butters this summer. And I decided I wanted to try a pumpkin butter. After all, I had a couple cans of pumpkin. I knew I wanted to use pretty much the same flavor profile as I do for my pumpkin bread. And I also wanted to cook it in the slow cooker. Oh, and I wanted to can it. But then I learned you aren’t supposed to anymore. But there are alternatives.

First, the recipe. After an Internet search, I decided to base my version on this recipe. Both recipes call for a 15-ounce can of pumpkin. Make sure it’s just pumpkin and not pie filling. Of course, you can use fresh pumpkin as well.


One of the best things about making things yourself, of course, is being able to flavor it as you’d like. I like my pumpkin pie/custard/pumpkin bread on the spicy side. So you’ll see that while my spices are the same as his, some of the amounts vary.

Don’t read the following sentence. I wanted to can it, and I do like some sweetness, so I had to add some kind of sugar. Okay, you can resume reading. My original plan was to go with the white and brown sugar, which is pretty standard. But I seem to have accumulated a couple of bottles of maple syrup. So I used a combo of cane sugar and maple syrup. Turned out to be a pretty tasty combo.

You’ll see I added lemon juice for a couple of reasons. First, to cut the sweetness; I really don’t like really sweet things. Then, okay, don’t read, I was planning to water bath it, so I’d need the acid.

I let it cook in the slow cooker. I let it go for about an hour on low. Then I put a couple of chopsticks under the lid and let it cook another hour. Finally, I took the lid off and cooked on high until it was the thickness I wanted. Be sure to stir occasionally throughout. You’ll probably want to stir more often once you put it on high.

The only problem I have with this recipe is the sweetness. It’s a little too sweet for me. Next time, I’ll probably cut back a bit on the sugar. As for the spice blend, it hits the spot–for me. Be sure to spice according to your preferences. If you’re thinking about giving as a gift, you may want to go a bit lighter on the spices.

This pumpkin butter can be stored in an airtight container in the freezer or fridge.


Okay, this section is not for the faint of heart.

You can, can it.

I followed the instructions in the site posted earlier. My recipe got me 3 half-pints for my pantry.

You can read again now.

Of all the things I’ve made lately, this has got to be one of my favorites. It’s probably a good thing I used smaller jars because I could very easily sit there and eat an entire jar.

You can find my version here.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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2 Comments for this entry

  • Ellyn Sanna

    Have you thought about compiling these into a book? They’re lovely.

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