Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie
This post is linked to Pennywise Platter Thursday, Fight Back Friday, Newlyweds Blog Pumpkin Linkup, Hearth and Soul Blog Hop.
Since I’m a lover of pretty much all things pumpkin, I have always wondered about pumpkin butter, but have never tried it. Until now. I have a new love. See incredibly easy recipe below and then read on for a bonus recipe in today’s Pumpkin Pie Plus … series.
This post is linked to Slightly Indulgent Tuesdays.
Slow-Cooked Pumpkin Butter
(Click here for a printable version of this recipe.)
Two 15-ounce cans pumpkin or scant 4 cups fresh pumpkin puree
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
1 cup honey (I used raw honey from our bees; see notes for alternative sweeteners and their measurements)
Pinch of sea salt
Slow cooker method: Mix ingredients together well in a large bowl and transfer to slow cooker. Cook on low for 6 hours or longer. If some liquid remains, leave slow cooker on for a longer period of time and leave lid off slow cooker for another 30 minutes to an hour at the end of your cooking time so that excess liquid can evaporate. Let cool and store in refrigerator.
Stovetop method: Mix ingredients together well in a heavy pot and cook over low heat, stirring constantly. Cook until thick (i.e., the consistency of any fruit butter, like apple butter). Let cool and store in refrigerator.
Because the raw honey acts as a natural preservative, this pumpkin butter will keep for up to 6 months in the refrigerator. Let me know if yours lasts long enough to test that out. I know ours won’t. I plan to use mine on bread, like the Classic Pumpkin Bread from yesterday’s post, as well as for savory dishes. Need to jazz up a chicken breast? No problem. Spread some pumpkin butter on it the last few minutes of cooking or right out of the oven or off the grill. How about a pork tenderloin made with pumpkin butter? That might make me push my Pork Tenderloin with Maple Glaze to the side, or perhaps I can just substitute pumpkin butter every time maple syrup is called for in the recipe. Now that’s an idea!
Adapted from recipe from celiac listserv; author unknown
Shirley’s Notes: I’m sure two teaspoons of pumpkin pie spice could be used in place of this recipe in place of the individual spices if necessary. Honey should not be given to children under 1. Either maple syrup or agave nectar can be used instead of honey, but both are thinner than honey. Therefore, I recommend using 3/4 cup of maple syrup and about 7/8 cup of agave nectar (no 7/8 cup measure is needed; just use a one-cup measure and use fill it slightly less than full). I cooked my pumpkin butter for 6 hours in the slow cooker and then an additional 2 hours just because I wanted it super thick. I left the lid off for the last half hour of cooking so extra liquid could evaporate. (I’ve read that as long as you are cooking on low in a slow cooker that’s working properly, you almost can’t overcook pumpkin butter.) Note that canning pumpkin butter (or any mashed/pureed winter squash) is not considered safe. But refrigerated jars of this pumpkin butter make great fall or holiday gifts. (I’m giving a jar to one of my girlfriends today as part of her birthday present.) Giving jars of the refrigerated version as gifts means that you can happily recycle well-cleaned, appropriately sized jars. A small jar for the newspaper lady (who always puts your newspaper in a bag when it’s raining) or a large jar for Aunt Harriet (who always gets you confused with your sister), or vice versa—you decide. For the refrigerated version, remember to include instructions on the label or gift tag indicating that the pumpkin butter must be refrigerated right away. For this recipe, I used my 4-qt crockpot and it was about half full. A bigger crockpot could not be used for this same amount; the recipe amount would have to be doubled or tripled. Doubling or tripling the recipe would allow you to use a larger slow cooker if that’s the only size you have, plus it would allow you to make enough for gifts. Also, my large slow cooker has the automatic shutoff and warm mode whereas my smaller slow cookers do not offer that feature.
You Say Pumpkin, I Say Cushaw …
What’s that you say? Am I dissing you? No, not at all! Cushaw is a squash, not a put-down expression. To be clear, cushaw is my absolute favorite squash. In fact, most of the time when a recipe calls for pumpkin puree, I actually use cushaw squash puree. You can learn more about cushaw at my guest post over at Linda’s (The Gluten-Free Homemaker) today, as part of her terrific Squash Fest event. I shared the recipe for my beautiful Cushaw (or Pumpkin) Pecan Pie there, but you’ll also find it here on gfe. This pie is Mr. GFE’s new favorite. He says it’s tied for #1 pie with my Crustless Coconut Pie. But, the Crustless Coconut Pie has been tops for many years now, so this high ranking from a newcomer is huge! I have to agree with him though. This pie is excellent. It has the delightful pecan factor (without the super syrupy sweetness that most find unappealing in a classic pecan pie) and the cushaw (or pumpkin) goodness that we all love. (We loved it with or without the Honey Cinnamon Whipped Cream that was doing double duty for smoothies and pies this week.)
I think you’ll be impressed by this pie. And not just by the filling. Moi, the queen of flourless and crustless, actually made a crust for this pie. Okay, I confess it’s my Never Fail Pie Crust, the kind you mix in the pie plate and then press down with your fingers. Yes. Seriously. You didn’t think I was going to do a bunch of work chilling dough and using my rolling pin, did you? (You know me better than that.) Now go check out my Cushaw (or Pumpkin) Pecan Pie.
Recapping this week’s Pumpkin Pie Plus … series:
Monday~Pumpkin Pie Smoothie with Honey Cinnamon Whipped Cream
Tuesday~Making Pumpkin Puree and Some Well-Tested Recipes
Wednesday~Classic Pumpkin Bread with Desi’s Spiced Maple Pecan Butter
Today~Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie
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Comments
64 Responses to “Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie”
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I checked things out over at the Gluten-Free Homemaker and I must say, I like the idea of a press and bake pie crust! Interesting post with lots of good info. Your pecan pie looks delish. I’m a huge pecan fan, but have never made a pecan pie. Might have to try this cushaw version of yours, it looks soo good.
Peace, love and harvest pies!
Melissa
Hi Melissa–The press-in pie crust is a lifesaver for when you really want that crust. 95% of the time I can go crustless, but not always. LOL
Glad you found the cushaw post informative! I bet you could make a healthier variation of the cushaw (or pumpkin) pecan pie. I plan to tweak it each time I make it. Will try coconut sugar next time.
Love your signature … ahhh, harvest pies indeed! And, we can’t have enough peace and love.
Can’t wait to hear about CSA conference!
Shirley
Ok, sorry but where is the recipe for your press and bake pie crust?
Hi Liz–Sorry, I didn’t mean to be a tease on the pie crust recipe. Hopefully, I’ll get to share it next week with everyone. Stay tuned!
Shirley
Pumpkin butter…I never would have thought of that one. Looks so yummy!
What a great idea to give the pumpkin butter as a gift!! Last year we got some amazing pumpkin butter from the local farm we get much of our produce and meats from. The pumpkin butter was the most amazing thing I have ever had. I was eating it out of the jar with the spoon (much to the dismay of Kurt). I tried making my own after that, but did not love my recipe. I am so going to try this one though, because I think it would be a wonderful gift to give (with my homemade vanilla that I am making right now, thanks to you).
Going to check out that cushaw pecan pie recipe now. I have never had a pumpkin (or cushaw) pecan pie! I cannot wait to see this recipe.
xoxo
Hey Kim–LOL on disturbing hubby with your “overzealousness” on pumpkin butter. I loved the taste of this one, but if it doesn’t make the grade, I found another quite different recipe online that folks raved over. Fingers crossed though. Hope your vanilla turns out well. I just love that extract. Just added some new vodka to my “old” vanilla beans several weeks ago. Have some great vanilla again.
The cushaw or pumpkin pecan pie is a lovely pie indeed.
Please give feedback if you make it! 
xoxo,
Shirley
I’ve never heard of cushaw before. Both the pumpkin butter and the pie look incredible. I love the food that emerges this time of year.
Hey Brian–I keep waiting on someone to say they know about cushaw, but nobody yet. Thanks re: the recipes! They were definitely both home runs.
I totally agree on the dishes from this time of year being the best. I’m definitely a fall/winter baking person. 
Happy Friday!
Shirley
I’m so glad you posted this. I’ll have to try it. I used to be able to get it in Atlanta and I would use it to make a pumpkin swirl cheesecake.
Hi Tracee–Great to see you! I really love this easy recipe. It’s hard to believe such few ingredients thrown in one’s slow cooker all day can create such a treat.
And, oh my goodness on pumpkin swirl cheesecake. Please make the pumpkin butter and then post that recipe! I’m imagining the beautiful look and divine taste right now. 
Shirley
I was just contemplating making pumpkin butter. I have a cinderella pumpkin that needs to be cooked, and I didn’t want soup…so that’s the plan. And your pie? Oh my word, yum!
Alta–I’ve never baked a Cinderella pumpkin before. They look so cool. My SIL swears by the pumpkins with the brown warts on them. She says they makes the best pies. Will have to investigate both for sure. I think you’ll love the pumpkin butter. Depending upon what method you use with your pumpkin, you may or may not have excess water. If you do, you might have to cook longer in the slow cooker and be prepared to leave off the lid for an hour or so at the end so that all the liquid evaporates. Can’t wait to see what you think of the recipe. I just made a savory dish using the pumpkin butter tonight. I just loved it!
Now must get up my post on that. 
Oh, and I’m not too shy to say that the pie rocks!
Shirley
that pumpkin butter looks so delish! and that pie too! oh, pumpkin, i love ya!!!
Hi Joanne–Welcome to gfe!
Both recipes are very delish and gluten free easily, gfe, for sure. So glad to meet another member of the pumpkin fan club! 
Shirley
I love apple butter, so I’m sure I’d be crazy about pumpkin butter. Next time I find a pumpkin (or squash) I will try your recipe.
Stopping by from Newlyweds blog.
Hi Leslie–Welcome to gfe!
So glad you came over from Newlyweds Blog … what a great pumpkin recipe roundup, huh? I think you’ll really enjoy this pumpkin butter. If your pumpkin or squash has a higher water content, it may need to cook longer in the slow cooker (or pot on stove) and have the lid off longer towards the end of cooking in the slow cooker. Hope it turns out well for you!
Shirley
Pumpkin butter sounds delicious. I like apple butter, but it’s too spicy for my system. I’ve never tried making my own, but as I read over your recipe I thought, “Of course! Make my own butter and I can control the amount of spice.” I’ll have to try this.
Linda–Yes, you could add a little spice at a time and keep tasting until you liked your mixture. I think the cooking might intensify the flavors a bit, but not much. I don’t think this is too spicy, but you may well think so. Nice solution for getting it just the way you want though.
Shirley
I’m also a lover of all things pumpkin but I hadn’t heard of pumpkin butter before! Maybe that’s not so strange though because I hadn’t heard of apple butter until a few months ago lol England is definitely lacking in some food stuffs!
This seems a nice recipe though so I’ll give it a try later this week
Thanks for sharing!
Hi Aurelia–Welcome to gfe!
Both pumpkin butter and apple butter are easily made in the slow cooker. I’m awfully partial to this pumpkin butter though … hope you enjoy it!
Shirley
Hi Shirley!
I’m making the pumpkin butter in my slow cooker today – I used a 29 oz can of pumpkin and less than a cup of raw honey. It’s VERY thick already even before cooking. I compared other recipes online and many recommended adding apple cider or juice. Is it supposed to be very thick from the get-go? It has been cooking several hours now and is thickening even more. I don’t mind it thick but want to be sure I’m doing it correctly and getting the correct yield.
Thanks for the recipe! I love it – I’ve stirred some into my coffee with vanilla almond milk as “creamer”. Very yummy!
Hi Brandae–Welcome to gfe!
So sorry I couldn’t respond to your email yesterday. I was on travel at a conference-type event. I didn’t find my mixture to be very thick before cooking. It was think, but I wouldn’t say very thick. You used just pumpkin, right? Not pumpkin pie mix? How did it turn out? I’ve got my fingers crossed that it was still great.
Oh, and it sounds like you made an instant pumpkin spice latte-type concoction–yum!
Shirley
Yes, ma’am, it still turned out great. Thanks so much for your personal reply. I’m enjoying your blog!
Hi Brandae–Shewwww, that’s a relief! I’m so glad it was a success and thanks for the kind words on gfe!
Shirley
Shirley – I’m trying to replace butter and oil whenever I can. This would be ideal for spreading on toast in the morning (or muffins or anything!). I’m going to throw it in my crockpot before I go to bed tonight. Yum! Thank you!
Hi Ellen–I think you will really love this recipe.
Can’t wait to hear what you think!
Hugs,
Shirley
I grow butternut squash, so I usually use those in recipes calling for pumpkin. But this year, I ended up with a little army of sugar pumpkins, so I get to use actual pumpkin for your recipes. The pie looks amazing, thanks for sharing with the Hearth and Soul hop.
Hi Butteredpowerbike–”A little army of sugar pumpkins” … now that’s the kind of army I want!
I hope you enjoy these recipes. The pie is the bomb … Mr. GFE can’t wait until I make it again! 
Happy to link up to you girls’ great weekly event!
Shirley
Oh a new squash to explore – I hope I can find some around here. I love that your pumpkin butter has honey in it – yum! I will never again buy pumpkin butter the real stuff is 100% better! Thanks for sharing both recipes with the Hearth and Soul hop!!
H Christy–If you can’t find any cushaw locally this year, you can be on the lookout for it for next fall.
The pumpkin butter is the best if I do say so myself. Yep, no need to buy pumpkin butter any longer. Homemade is so much better and healthier–just love it!
My pleasure to link up to Hearth and Soul! Every week an amazing turnout!
Shirley
Shirley,
I have a couple of cushaws left- I’ve got cushaw butter on the agenda for this weekend. Apparently cushaw butter is a tradition in Tennessee. (Envying your local honey to make it with!)I also want to try your cushaw pecan pie. I’ve made two different pies with the cushaw so far this year but none with pecans. I got my cushaws from my brother, who grew them from saved seeds. (both green striped and yellow striped) I saved my seeds and will try them next year, but I have the same deer problem. Sisson’s produce in Montross had them early in the season, and should have them again next year. I’ll let you know if I see them anywhere else.
Betty
Hi Betty–Great to see you again!
You have some beautiful stuff over on your blog of late! Now re: the cushaw … I’m not sure which I’m more excited about … the fact that someone else knows about cushaw or the fact that you have just told me I can find it locally next year! I’ll be at Sisson’s as early as possible next year to make sure I get enough of my beloved squash! I hope you love the pie when you make it–we sure do! It seems it’s friends and family saving and sharing seeds that are the way most folks are growing cushaw. I’m not sure if I’ve seen the yellow-striped before–exciting! Is the taste the same? Maybe you could build a little screen igloo around the cushaw to thwart the deer. There must be some solution, right?
Thanks so much for sharing all of this good news, Betty! I’m thrilled to know there’s a local supplier I can go to next year.
Shirley
Shirley – I made this in my crockpot and it is fantastic! It thickened up considerably, which I prefer. I just have a little evening waffle snack and smeared it with the pumpkin butter. Whoa! It is delicious! Thank you for sharing the recipe. And btw, how easy this recipe is. I threw it in the crockpot one night before going to bed. It was in there on low for about 6 hours, then I continued cooking it for another couple of hours with the lid removed.
Hi Ellen–Oh, what good news! I’m so glad that you came back and shared your success so others will give this great recipe a try. And, putting it on waffles … oh, yeah, I’m with you on that combo! Yes, you can let your slow cooker do all the work on this one. I have to admit I love it just sitting there cooking, first covered and then uncovered until it got to just the right thickness!
Shirley
Can I use a substitute for the raw honey? Maybe maple syrup? I have a little one that is not quite 2 years old yet and can’t have the honey.
My little girl and I love your recipes!
Lane
Hi Lane–It looks like you might be new here … welcome to gfe!
I’m tickled pink that you and your daughter love my recipes! Thank you so much for sharing that with me! Yes, you can use maple syrup. In my experience maple syrup can be thinner than honey, so I’d cut back some on the amount. Perhaps 3/4 of a cup (vs a whole cup)? Please report back and let us know how it works out because other readers are always looking for info on successful substitutions. 
Thanks again, Lane!
Shirley
The maple syrup worked like a charm! Great substitute! I used 3/4 of a cup vs a whole cup as recommended.
Lane–That is such great news! I’ll make it myself that way next time.
I really appreciate you reporting back, Lane, as not everyone eats honey. I’ll update the recipe in the post, too.
Thanks!
Shirley
I just wanted to let you know that the USDA does not recommend canning pumpkin butter. It can’t get hot enough in the middle apparently. The recipe looks great though!!
Hi Tammy–First, welcome to gfe!
Second, I so appreciate you sharing this info. I’ll update the post immediately. BTW, in reading all the info, I did find that pumpkin butter will keep the refrigerator for up to 6 months. Wow, huh? I can’t imagine it lasting a fraction of that time, but it’s all critical info to know.
Thanks re: the recipe! It’s amazingly delicious. And I don’t brag quite like that about most of my recipes.
I took a quick look at your blog. Loved seeing all your beautifil knitted creations and congrats on the new furbaby! Thanks again, Tammy!
Shirley
I just made the pumpkin butter and it’s amazing. My husband and I went off of refined sugar so we can’t buy the pumpkin butter that we love from Trader Joes anymore. This is fantastic and will satisfy that craving. We put it on our oatmeal this morning–super yummy.
I’m going to check out your other recipes. Thanks!
Hi Dawn–It looks like you are new here–welcome to gfe!
Thanks so much for taking the time to write this comment so that others will know that this pumpkin butter recipe works. I think this pumpkin butter can be used so many ways. 
Hope you find some more recipes that you like!
Shirley
OK so first I have to make this and then I can make the pumpkin latte.
I see you found it! Let me know when you give it a try.
I have about 1 1/2 tbsp left so it’s time to make more when I get back from Dallas. 
Shirley
I’m so glad you posted this. Years ago I used to be able to find pumpkin butter and I would use it in desserts, so yummy. Bless you for posting a crock pot version, and it’s SCD legal too. You are my hero!
Hi Tracee–I love it when I make my readers so happy!
Thanks so much for taking the time to comment, dear. I’m ready to make another batch of pumpkin butter myself. I love letting my pumpkin butter slow cook overnight and waking up to its heavenly smell. 
Shirley
my pumpkin butter is finishing up in the slow cooker now. how do you not just a spoon in it and eat it up before it even gets put in jars. i love it. if there’s any left I will have to make that Pumpkin spice latte which is what I was after in the first place.
thanks for the wonderful recipe
i have already shared both the pumpkin butter recipe and the latte recipe. Added your link so they could check out your other recipes which i plan on doing myself
Hi Kathy–LOL … I know! It’s so easy and just so good. I think you’ll love it in the Pumpkin Spice Latte. In fact, you might inspire me to make a new batch of pumpkin butter while I’m sleeping tonight.
Having some Pumpkin Spice Latte in the morning would be fantastic. Made with almond milk, it’s just exceptional IMHO.
So glad you enjoyed this one, Kathy. Thanks so much for taking the time to comment and sharing my blog/links with others, too. It’s much appreciated!
Shirley
i now have so many of my facebook friends wanting the recipe. you will be very popular on my facebook page if that’s ok with you.
Kathy–You are a doll … thank you so much!
I’m guessing that your FB friends are not all gluten free either. I especially love that factor as it shows that good recipes can “bridge the divide” and work for all of us! I just love naturally gluten-free recipes. Thanks again!
Shirley
Fixed myself a mug of the Pumpkin spice latte this morning. Although I like it, it just seems like something is missing. It seemed a little weak in the flavor. I even added an extra tablespoon of the pumpkin butter. Any suggestions? I can’t put my finger on what seems to be missing.
Hmmm, Kathy … you made both the pumpkin butter and the latte as directed, I presume. Used almond milk? If so, I’d try adding some vanilla extract. Start with a teaspoon and seeing if that’s going in the right direction. Then you can add more if needed. Hope that does the trick, Kathy!
Shirley
Yup…followed your recipe on both. I did use the Almond milk so I will try adding the vanilla tomorrow and see what happens. I almost felt like it tasted watered down but i didn’t add any water nor did I use more milk that what was called for. I’ll let you know how it goes tomorrow. Thanks for the suggestion
Hmmm, Kathy. I use the Silk Almond Milk (unsweetened). I’ve heard that some almond milk has more of a water consistency. Darn, I hope it works out for you.
Shirley
Thanks Shirley. I did not use the Silk Almond. (cheaper brand) Will try the Silk. Have to get more of the Agave nectar anyway. Although I might just use the honey and not give my grandson any. he doesn’t need a hot drink anyway. lol
LOL, Kathy … I’m sure you’ll figure it out so you can both enjoy.
Shirley