Pumpkin Butter in Theory

DSC_1814-copyOctober has arrived and with it all things fall. Through my pinning I was able to find four activities that fit the theme of the month, fall and Halloween. In this first week of October I have chosen to make pumpkin butter with the kids. They love toast and so anything to put on top of it is sure to be a hit. The pin led me to a blog post by the blogger Recipes that Crock. A funny name I must admit.

The recipe appealed to me because it is made in a crock pot, which means the kids and I will do a little work in the morning and then we can go play while our pumpkin butter cooks. Crock pots are ideal to use when with kids, you can throw all the ingredients in and then practically forget about it until it is done. Like I said ideal! Crock pot cooking is also ideal when you have a lot to do and just don’t want to have think about cooking. Just don’t completely forget about what you have in the crock pot! Anyway back to pumpkin butter and the kids. Other than the recipe using a crock pot the ingredients and directions are really simple! In the morning the kids and I have to put all the ingredients into the crock pot and 3 hours later we will have a tasty treat. Now I have found a bunch of a bunch of pumpkin butter recipes that use an actual pumpkin to make the butter and as much as my little hipster heart would love to say I was going to use a fresh fall squash and not a can I can’t lie… I don’t have time for real pumpkin! When making butter from a fresh pumpkin you have to roast the pumpkin first and then cook it with the seasonings for on average 5 hours. That is between 3-4 hours of extra work that I just don’t have time for! And so this time I’m using canned pumpkin, judge me is you must.

Alright so here is the part of the post that I imagine what could go wrong while making this, hopefully, yummy fall themed spread. Can pumpkin is well stocked at my local food store so I don’t have to worry about another borax fiasco, thank God! However there are other things that could go awry. The kids could dump too much of any of the seasonings into the pot making it taste overly spiced or just plain gross. They could get in a fit that comes to shoving and then there goes the canned pumpkin flying across the kitchen and then SPLAT! on the ground. I could forget to turn off the crock pot after 3 hours and burn the what would have been tasty afternoon snack. I hope none of these things happen, cause I really want to eat some pumpkin butter!

So the stage is set; in 2 days I will arm myself with a mixing spoon and apron and attempt to flawlessly make pumpkin butter with Penny and Jude. Will it work? We don’t know but come Friday afternoon I will tell you. Stay tuned this adventure has just begun!

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5 thoughts on “Pumpkin Butter in Theory

  1. I plan to make pumpkin butter this week too! That’s such a col coincidence.
    Crock pot recipies are actually great for kid. They usually just require dumpling a bunch of ingredients into the pot and leaving it. Pretty easy for kids as long and there’s no raw meat involved. Great idea! They’ll feel so proud about cooking.

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    • That’s great that you are making it this week, it’s so tasty! It was very simple in the crock pot. And yes the kids loved being able to help. Have fun making your’s.

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