It is the time of year people start to crave pumpkin: pumpkin coffee, pumpkin coffee creamer, pumpkin bread, pumpkin pie. I didn’t realize until a few years ago that decorative pumpkins, the kind used for jack-o-lanterns weren’t intended for cooking. Canned pumpkin is much better in recipes.

I made pumpkin butter today for Mother and her friends at her independent living facility. I found it rather endearing that one of the lovely ladies asked me to make some, knowing I love to can. It is a very simple recipe.

Crock Pot Pumpkin Butter

4 29 oz. cans pumpkin

2 lbs. light brown sugar

4 tbs. Pumpkin Pie Spice

Mix all ingredients in crock pot. Cook on high 3-4 hours till flavors blend. You may add more pumpkin pie spice if desired. Put in clean pint jars with clean flats and rings. To process, put in rack in deep pot. Cover tops with at least 1 inch water. Bring to a full boil and process at least 15 minutes. Put jars to cool on rack or cutting board. Tops should pop and depression in lid should snap down as they cool. Makes 8 pints.

This makes a wonderful gift!