About a year ago I got a pumpkin in my CSA box and I made some puree out of it because I didn’t have time to figure out what to do with it. I left it in my freezer and sort of forgot about it. Then this week I got a serious craving for something pumpkin flavored. Go figure with all of the pumpkin spiced marketing everywhere! Then I remembered that I probably still had all of that puree still in my freezer. I dug through the back of my freezer and low and behold, there was the bag of frozen puree.
I’m not going to lie, I keep stuff forever. People often ask me how long stuff will last and in my head I think “forever” because that’s how long I keep shit. I do not pay attention to expiration dates because they’ve proven to be arbitrary and way too early. It makes sense because the manufacturers want me to throw it away so I’ll buy more. But I don’t. I keep it. And in this particular instance I’m so glad I did!! It’s the perfect validation for my food hoarding that I need to keep going!!
The puree was totally FINE. It was better than fine, it was great. I put it in the slow cooker with 1 cup of brown sugar and spices and let it do it’s thing until it became pumpkin butter. It is delicious!! So glad I kept that puree.
- 3-4 cups of pumpkin puree (homemade or store bought)
- 1 cup of brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon of nutmeg
- pinch of salt
- Put your pumpkin puree in the slow cooker with the rest of the ingredients and mix it up.
- Turn it on the low setting for 8 hours.
- It should darken in color and thicken in texture. Taste it and add anything else you might want.