If you want a homemade base for making pumpkin spice lattes, this is it.
It starts with homemade pumpkin puree ( visit my easy tutorial to learn how to make your own).
3 cups of pumpkin puree
1/2 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
a few sprinkles of ginger
Stir all ingredients in Crock-Pot and cook on high for 2 hours, stirring occasionally.
Do not can this pumpkin butter.
I could go through all the reasons why not, but those have been covered exhaustively in the comments in Marisa’s post over on Food in Jars. It really made me laugh. Here’s my version. 🙂
Commenter: What about if I add a gallon of orange juice? Would that make it acidic enough?
Commenter: But my Grandma canned it and we never got sick.
Marisa: The answer is still no.
Commenter: What about if I canned it for 6 hours??? Could I do that? And added a quart of battery acid?
She is so reserved in her responses, but I can only imagine how it tested her patience. Go on over, check it out!
This pumpkin butter of course has its carbohydrate applications, but it also makes an amazing Pumpkin Spice Latte! Have you ever had a real PSL?
I’ll share my method of making a $5 drink at home; red cup, or no red cup. 🙂
Soon. For now though, enjoy turning those mammoth pumpkin patch pumpkins into something yummy.
I must tell you, the comment thread on that post is one of the banes of my existence. However, I deeply appreciate your acknowledgement of how crazy it is! Something I consider closing comments on that post, but a desire to be of service keeps me from doing it. Someday, though…
I’m sure you are filled with dread whenever you see that someone has commented on it. You do a great job of keeping your cool. 🙂