Homemade Pumpkin Butter

We slept in today. And by sleeping in that is 7:45 a.m. We are usually up by 6:00 a.m. Maybe it has something to do with the time change?

Needless to say I didn't even hear my husband get up for work, shower, be LOUD in the kitchen, or anything. It feel good. Although, I did wake up in a panic - thinking what time is it, why is the house so quiet, why isn't little man up yet, etc.

But, all was well! Sure beats my old job when I was leaving the house each morning at 6:20 a.m. and not returning sometimes till after 6:00 p.m.

And thanks for your "spice rack" suggestions yesterday! I'm tackling that cupboard today (I promise).

Okay, so I first saw this recipe for Homemade Pumpkin Butter on Iowa Girl Eats last fall. It looked so easy, and since it was homemade it didn't contain all that other crap you get when you buy a jar of pumpkin butter.

Guess what? I had never even had pumpkin butter before, but it looked so good, I decided to make it.

Homemade Pumpkin Butter
15 oz. can pumpkin puree
1/4 c. apple juice
1/4 c. brown sugar
1 t. vanilla
3/4 t. pumpkin pie spice
3/4 t. cinnamon

Combine all ingredients in a small crock pot and stir to combine. Cook on high for 1 hour. Then turn down to low and cook for an additional 3-4 hours, stirring every hour, until the mixture is reduced by a 1/3 and it is dark brown in color. Allow to cool, store in an airtight container and keep in the fridge.

Mine stayed good for about 3 weeks, at which point I had eaten it all. Great spread on toast, bagels, fruit, in yogurt or oatmeal. I even mixed it one day with my peanut butter on my toast, which turned out to be a stupendous idea!

Does anyone else just love going to

homemade stands at farmer's

markets or craft shows?

I could browse the jams, jellies, butters, etc. all day long!