Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie

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–such as maple syrup–and their measurements for vegan options)
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.

Badge for Pumpkin SeriesRecapping 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

This post is linked to Pennywise Platter Thursday, Fight Back Friday, Newlyweds Blog Pumpkin Linkup, Hearth and Soul Blog Hop, 5-Ingredient Mondays, and Gluten-Free Tuesdays.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


78 Responses to “Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie”

  1. glutenfreeforgood on October 28th, 2010 1:02 pm

    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!

    • Shirley on October 29th, 2010 8:19 am

      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!

  2. Liz on October 28th, 2010 6:49 pm

    Ok, sorry but where is the recipe for your press and bake pie crust?

    • Shirley on October 29th, 2010 8:21 am

      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! :-)


  3. Debi on October 28th, 2010 10:59 pm

    Pumpkin butter…I never would have thought of that one. Looks so yummy!

  4. Kim @ Cook It Allergy Free on October 29th, 2010 1:01 pm

    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.

    • Shirley on October 29th, 2010 5:51 pm

      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! :-)


  5. Brian on October 29th, 2010 1:05 pm

    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.

    • Shirley on October 29th, 2010 6:09 pm

      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!

  6. Tracee on October 29th, 2010 1:58 pm

    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.

    • Shirley on October 29th, 2010 6:17 pm

      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. :-)


  7. Alta on October 29th, 2010 9:52 pm

    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!

    • Shirley on October 29th, 2010 10:12 pm

      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! :-)


  8. joanne on October 29th, 2010 10:00 pm

    that pumpkin butter looks so delish! and that pie too! oh, pumpkin, i love ya!!!

    • Shirley on October 29th, 2010 10:31 pm

      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! ;-)


  9. Leslie Limon on October 30th, 2010 12:19 pm

    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. :)

    • Shirley on October 30th, 2010 2:57 pm

      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!


  10. Linda on October 30th, 2010 10:44 pm

    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.

    • Shirley on November 1st, 2010 12:30 am

      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. :-)


  11. Aurelia on November 2nd, 2010 6:00 pm

    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!

    • Shirley on November 3rd, 2010 12:37 am

      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!


  12. Brandae on November 3rd, 2010 2:34 pm

    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!

    • Shirley on November 4th, 2010 11:23 am

      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!


      • Brandae on November 6th, 2010 8:53 am

        Yes, ma’am, it still turned out great. Thanks so much for your personal reply. I’m enjoying your blog!

        • Shirley on November 9th, 2010 8:05 am

          Hi Brandae–Shewwww, that’s a relief! I’m so glad it was a success and thanks for the kind words on gfe! :-)


  13. Ellen @ I Am Gluten Free on November 3rd, 2010 10:34 pm

    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!

    • Shirley on November 4th, 2010 11:24 am

      Hi Ellen–I think you will really love this recipe. ;-) Can’t wait to hear what you think!


  14. Butterpoweredbike on November 4th, 2010 1:23 pm

    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.

    • Shirley on November 5th, 2010 9:39 am

      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!

  15. Christy on November 4th, 2010 2:05 pm

    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!!

    • Shirley on November 5th, 2010 9:41 am

      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! :-)


  16. Betty @ scrambled hen fruit on November 5th, 2010 12:13 am

    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.

    • Shirley on November 5th, 2010 9:50 am

      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.

  17. Ellen @ I Am Gluten Free on November 9th, 2010 11:44 pm

    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.

    • Shirley on November 10th, 2010 12:55 pm

      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! ;-)


  18. Lane on September 3rd, 2011 6:02 pm

    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!

    • Shirley on September 3rd, 2011 9:39 pm

      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!

      • Lane on September 6th, 2011 7:27 pm

        The maple syrup worked like a charm! Great substitute! I used 3/4 of a cup vs a whole cup as recommended.

        • Shirley on September 6th, 2011 8:47 pm

          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.


  19. Tammy on October 12th, 2011 6:18 pm

    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!!

    • Shirley on October 12th, 2011 6:47 pm

      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!


  20. Dawn on October 26th, 2011 4:55 pm

    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!

    • Shirley on October 26th, 2011 10:55 pm

      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! :-)


  21. Diane-thewholegang on October 30th, 2011 9:05 pm

    OK so first I have to make this and then I can make the pumpkin latte.

    • Shirley on November 1st, 2011 9:12 pm

      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. :-)


  22. Tracee on November 6th, 2011 9:12 pm

    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!

    • Shirley on November 6th, 2011 10:41 pm

      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. ;-)


  23. Kathy Veliz on November 18th, 2011 10:53 pm

    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

    • Shirley on November 18th, 2011 11:04 pm

      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! :-)


      • Kathy Veliz on November 19th, 2011 1:15 am

        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.

        • Shirley on November 19th, 2011 6:29 am

          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!


          • Kathy Veliz on November 20th, 2011 1:31 am

            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.

          • Shirley on November 20th, 2011 1:41 am

            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! :-)


  24. Kathy Veliz on November 20th, 2011 1:45 am

    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

    • Shirley on November 20th, 2011 1:48 am

      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.


  25. Kathy Veliz on November 20th, 2011 1:53 am

    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

    • Shirley on November 20th, 2011 2:00 am

      LOL, Kathy … I’m sure you’ll figure it out so you can both enjoy. ;-)


  26. Laura Dudley on September 19th, 2013 12:03 pm

    I’m going to have a crock pot of this cooking on Thanksgiving day, JUST FOR THE AROMA, then dish out the finished product to send home with guests!!!!

    • Shirley on September 19th, 2013 12:14 pm

      Hi Laura–Welcome to gfe! :-) And what a lovely idea! I will have to share it on my gfe Facebook page for sure–thanks!

      I did something somewhat similar—out of necessity—last Thanksgiving. I hadn’t gotten around to baking my Brown Sugar Chocolate Chip Cookies, which my family begs for. But I had the batter made, so after we finished our dinner, I baked the cookies and we had fresh-baked cookies as part of our dessert. Then I divvied them up and sent them home with everyone (I always do that, but they are normally not that fresh when I do). Anyway, everyone loved the smell of the cookies baking and being able to eat some still warm from the oven! ;-)

      Thanks so much for commenting and sharing your great idea!

  27. Zandra Peterson on September 28th, 2013 9:51 am

    Just pinned these recipes! Thank you for sharing. Have a Cinderella pumpkin. I’ll make the butter with that! I just started canning last month. I believe you can can pumpkin in a pressure canned. That’s my next purchace. Have a blessed day.

    • Shirley on September 28th, 2013 12:54 pm

      Hi Zandra–Welcome to gfe! And thank you so much for sharing these recipes with others! :-) I have never eaten a Cinderella pumpkin, but I know that many love them. ;-) And folks do love pressure canning. Around here, I think pressure canning is recommended as the safest for everything. Canning is a great skill to have! Hope you enjoy your pumpkin butter and other recipes. I am anxious to make my first batch for the year!


Leave a reply

Related Posts with Thumbnails