Step 3: Step Three: (Crock) pot setup
The second step is very easy. You'll need a crock pot, sugar, spices, and of course the pumpkin puree for this part. (Image 1) Turn the crock pot onto a low setting; I don't recommend the "warm" setting if you have it. Low is best.
Here is one of the most important things about these types of butters; spices are usually to taste. That means that you don't HAVE to use as much spice as I do. If you don't add ANY it won't really be pumpkin butter, but that's not really the point.
If you're using canned pumpkin or pre-made pumpkin puree, this is where you should tune in if you want to make butter out of it.
I got almost three cups of pumpkin puree out of the roasted pumpkin. So I'm using that as a guide for my measurements.
Here are the basic measurements I used for this batch:
• 3 cups pumpkin puree (one CAN is usually 15 ounces)
• 3 cups brown sugar
• 3+ Tablespoons lemon juice (half of a small lemon)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spices (make sure you add this slowly, in case you don't like the cloves or other spices in it).
Pour the pumpkin puree and spices into the crock pot. (Image 2) After you put all the ingredients in the pot, mix away. I used a potato masher to fully mix the spices in, and to mash down any larger pieces of the pumpkin still left. (Image 3) Cover the mixture with the crock pot lid and step away.
That's right, just leave it be! You can look through the top of the crock pot if it's clear and see how it's doing. It shouldn't be burning or smoking or anything. But other than that, you basically just let the mixture bubble down for an hour or so. :)
If you want to do this on a stovetop instead of a crock pot, you can! Combine everything in a saucepan and stir. Then bring the mix to a boil carefully watching to ensure you don't burn the pumpkin! Reduce heat to a simmer, and leave uncovered for 30 minutes or so until the mixture has started to thicken and turns more brown.