This week sugar pie pumpkins were 99 cents a pound at Raley's. Pumpkin butter watch out! I was going to can it, but there was much discussion online about whether this was safe due to the low acid of pumpkin. Therefore, I will freeze my pumpkin butter, which is like ready made pumpkin pie. No one likes botulism.
I searched through many recipes with the goal of the EASIEST! I found a crock pot pumpkin butter recipe on recipezaar (www.recipezaar.com), recipe #42281, that looked pretty simple. I love to eat tasty food, but I hate to work too hard. This recipe had only 7 ingredients, which is always good. I did replace the four cups of sugar with 2 cups of sugar and 2 cups of maple syrup. I would not modify a recipe if were canning as that can be dangerous, but I can since I am freezing it.
I cut up 2 sugar pie pumpkins and cooked the pieces for at least 6 hours on Saturday to get the pulp. Today I have mixed the ingredients and they are cooking in the crock as I blog. My tasting panel this week will be my son, age 20, who is a verbal critic. Can I win over this tough customer?
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Jon says it should be sweeter, but I am sticking to two cups of sugar. I like it less sweet, but otherwise he likes it.
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