Pumpkin Butter

 Mmm I want some just writing about it!!

I bought 2 large pumpkins after Halloween for 50 cents each. So far Ive cooked and pureed one and turned it all into Pumpkin Butter :)

Tasty mixed with plain or greek yogurt or on toast or a cream cheese pumpkin butter sandwich! 

This is another recipe/craft I get to move to my 'I have made' board on Pinterest :)

I made 4 times the recipe below...yes it's that good!

Ingredients
15oz. Canned Pumpkin Puree (NOT pumpkin pie filling) or 15oz. Fresh cooked/pureed Pumpkin
1/4 Cup Maple Syrup
1/4 Cup Honey
1/3 Cup 100% Apple Juice (No added sugar)
1 1/2 Tsp. Cinnamon
1 Tsp. Ginger
1/4 Tsp. Nutmeg
1/4 Tsp. Cloves

Mix it all together in your crockpot. Cook on low until it thickens...about 2-5 hours depending on your crockpot. Mine took about 2 hours. I made 2 double batches. Delicious and my house smelled amazing!

This is quite a 'spiced' Pumpkin Butter so if you think it might be too strong cut the spices in half and remember the rule: "You can always add more later, but you can't take away!"

Pumpkin Pie Spice

I've had it brought to my attention that I have listed Pumpkin Pie Spice as an ingredient  but have never listed a recipe for the spice! This is an injustice that I will remedy right now :) (Thanks Amy!)

Ingredients
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
 
Mix it all together and use as directed in your recipe. 

Now you are set to make Baked Pumpkin Oatmeal and many other recipes that I know are out there but have yet to try (Can you tell I LOVE pumpkin?)

Baked Pumpkin Oatmeal

Fall is upon us, and one of the only good thing about fall (in my  mind, since it leads directly to winter!) is the ready availability of pumpkins!
This is when I try out all the pumpkin recipes I can find or think of!
I was surfing around Budget Bytes website after making Crockpot Taco Chicken and came across Baked Pumpkin Oatmeal! It sounded so good I had to try it right away!!

Very simple, very tasty and very filling!

Ingredients
2 Cups Pumpkin Puree
1/2 Cup Brown Sugar
2 Large Eggs
1 Tsp. Pumpkin Pie Spice
1/2 Tsp. Salt
3/4 Tsp. Baking Powder
1/2 Tsp. Vanilla
1.5 Cups Milk (any type of milk will work if you are a dairy free house)
2.5 Cups Rolled Oats (Do not be tempted to use Steel Cut Oats...it turns out awful, trust me!)
Optional: Add 1/2 Cup Yogurt (leaving milk at 1.5 cups), or reduce milk to 1 cup and add 1 Cup  Yogurt. I added 1/2 Cup of Greek Yogurt for some extra protein :)

Preheat oven to 350 degrees. Whisk together the first 7 ingredients. Add the milk (and yogurt if using) and whisk until smooth. 
Mix the dry oats into the mixture. Grease an 8x10 pan. Pour the mixture in. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-30 minutes. It is cooked when it starts to crack on top and the edges start to brown.
Eat hot right out of the oven, or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream or nuts. I like mine heated up with cold milk on top. Sooo good on a cold, damp fall day!