I’m so glad so many of you thought my pizza from the other night looked good. It was delicious and I highly recommend everyone try it at home! I have another international inspired pizza coming up in the next few days too!
Remember my overabundance of pumpkins? Something had to be done, so I went to work on some of them. I used the little guys as decor. I’m not really a seasonal decoration kind of person, but I figured what the heck? We have a huge glass jar with rocks and glass beads on our little key/entrance table, so I just threw them in there for fun. That’s my version of festive!
I took one of the big pumpkins, and decided to make a ton of pumpkin puree, instead of buying the canned stuff. I can freeze it, and couldn’t believe how much I was able to make. First, I cut the top off and cut the pumpkin in half.
I then used an ice cream scoop to scoop out the insides. I separated all the goop from the seeds and attempted to roast them. Since I was impatient and did not let them dry before I roasted them, they didn’t come out so well. Big fail.
I then took the giant pumpkin halves and put them on a cookie sheet and stuck them in a 400 degree oven for about a half hour. This was after I figured out I had to rearrange the oven shelves to accommodate the giant pumpkin halves! They came out all soft and fork tender.
Once I scooped out all of the pumpkin, I used my best friend, the Smart Stick to blend it all into puree. The texture looked the same as the canned stuff, but the color was a little different.
I decided to put some into labeled plastic bags and freeze them. My mom taught me one of the best tricks for getting liquidy things, like frosting, into plastic bags and I wanted to share it with you all. It may be obvious to some of you, but I thought my mom was brilliant when she taught me this. Just stick the bag in something tall and wide, like a vase or your blender, then fold the sides of the bag over. Voila!
I should probably get to the point of this post. PUMPKIN BUTTER! I adore the stuff, year round, and figured I could just make my own. I have made apple butter in the past (oooh, I should do that again!) so I thought this would be a breeze. It was. I adapted this from Not Your Mother’s Slow Cooker Cookbook. I pretty much doubled the recipe, and didn’t measure anything, so these are all estimates.
You will need:
- About 3 cups pumpkin puree
- 3 cups firmly packed light brown sugar (I used dark, it’s all I had)
- 1 cup mild honey
- Juice of 2 lemons
- 2 Tbsp. cider vinegar (I didn’t have, so I just used white)
- 1 1/2 tsp. pumpkin pie spice
Place everything in the slow cooker and stir it all together with a spatula. Put the slow cooker on high for 2 hours, stirring it all occasionally with a spatula. After two hours, take the cover off, and allow to cook another half hour to hour on high. I used my hand blender again at this point to smooth it all out, but I don’t think that’s necessary.
Once it has come to room temperature, then you can scrape down the sides, and eat it or put it into whatever containers you wish to store it in.
I also wanted to note actually, that I keep my own pumpkin pie spice on hand. I make a ton and use it all the time rather than buying it. Here’s what goes into it to make 1 teaspoon:
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg.
I like to keep it all in a container that has a shaker top on one side, and a wide opening on the other. This container is old school Tupperware, and I love it!
Were you wondering what ever became of the other giant pumpkin? I’m going to puree it up this weekend, but in the meantime, Rufio is still sneaking glances at it and trying to get it every time he goes outside. He’s so weird!
Don’t forget to enter my Blender Bottle giveaway! There are 3 ways to enter!
- Leave me a comment on this post with your favorite smoothie recipe. I like smoothies,and I like variety!
- Follow me on Twitter and tweet about this. Let me know what you said, be sure to include my name (@liveloveeatplay).
- Link back to this contest in your blog.
Do you have a slow cooker? What’s your favorite thing to make in it?