I’ve loved the taste of warm biscuits and apple butter since I was a child. It’s a fall treat that I can remember having when my family would take us camping. After a night of s’mores and roasting marshmallows, we’d wake up the next morning with that campfire smell soaked into our pores. My mom would make “drop” biscuits for breakfast (the process of using a thick mix and literally dropping the mix by spoonful onto the baking sheet) and I would slather on some regular butter, topped with a generous helping of apple butter.

Pumpkins and apples produce a similar flavor when reduced, and since we have all kinds of pumpkin dishes floating around for Thanksgiving, I thought some pumpkin butter would be fun to try! I looked up a few recipes just to see how others were making this whole “butter” thing happen. Using these as a guide, I came up with my version of homemade pumpkin butter:

1 15oz. can of pureed pumpkin
1 cup Sugar
1 Cup Brown Sugar
1 1/2 tsp of Pumpkin Pie Spice

1. Combine all ingredients in a crock pot and mix well. It should look like this when you first get it mixed:

2.  Turn your crock pot on HIGH for 2 hours, stirring frequently to prevent the butter from burning.  I mixed it about every 20 minutes.

3.  Let it cool completely before storing.

I split the butter into two small containers, so I believe this recipe yielded about a pint of butter.  We are going to use some of it on our biscuits for Thanksgiving.  What would you eat with your pumpkin butter?  Post it in the comments below.

As always, until next time ya’ll!