I've been obsessed with making slow cooker apple butter ever since I visited my first apple orchard last year. The secret that was kept from me, though, was that slow cooker pumpkin butter was even more heavenly than the apple version.
The thing I love about pumpkin butter is the thick, creamy texture that makes it a perfect spread. Now that Thanksgiving is officially upon us, I can't think of a better breakfast than having a little pumpkin butter on your morning toast with some scrambled eggs. I can't be the only one that thinks this sounds like a perfectly delicious dish, right? Well, I also admit that I absolutely LOVE to Latinize my homemade pumpkin butter. How, you ask?
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Well, I love to use one of the two classic slow cooker pumpkin butter recipes below and adding my own little touch of Latin flavor. Of course, they're off to a great start with the cinnamon but I also add in a tablespoon of vanilla extract, a teaspoon of hot sauce (my absolute secret) 1/2 a teaspoon of cumin. It might sound a bit odd but trust me on this one! When the flavors mix together, it's simply heavenly.
Slow Cooker Pumpkin Butter
Ingredients:
5 lb pumpkin gutted and quartered
2 c. sugar
2 tbsp cinnamon
1/2 tsp. all spice
1/2 tsp mace or nutmeg
Get the full recipe directions from SheKnows.com.
Or watch the recipe video, below.
Embedded content: http://www.youtube.com/watch?v=xSlbjIqqZLI
Image via She Knows
