Pumpkin butter has been on my ‘to-make’ list for the last three years. And every year, the leaves would fall from the trees and the icy-cold months would show up and somehow the pumpkin butter never made it to the top of my list.
This year was different. And, gosh, am I thrilled! Better yet, you get to make it in your CrockPot. (Or slow cooker if that’s what you prefer to call it…)
Before I tell you how delicious it is – because I’ll get there – I’ll tell you to NOT base your opinion on this recipe when the pumpkin butter is still hot. It’s not that tasty. The flavor is there but the smooth, almost creamy-like texture doesn’t show up until the pumpkin butter has been chilled overnight.
If you look through most pumpkin butter recipes, they use apple juice. Apple juice has a nearly neutral flavor when used in desserts. Personally, I think you need a little orange with your pumpkin. It brightens the entire spread and makes it memorable and utterly delicious.
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Read the rest of Skinny Orange-Spiced Pumpkin Butter
© Amy Green for Simply Sugar & Gluten-Free, 2013. |
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