Even though I recently wrote about how out of control the pumpkin trend is, I really do love lots of the pumpkin-flavored deliciousness that this season offers. I think that’s what bothers me most about the pumpkin spice explosion of late — it makes me feel like I’m buying into this sloppily overdone trend when I consume anything pumpkin lately, and it makes me cranky. Pumpkin things were delicious way before they got so over the top!
(I’m not nearly the only one hating on the “slap pumpkin on anything even if it doesn’t make any sense” trend. Did y’all see John Oliver’s pumpkin-themed diatribe last week? Worth checking out):
So anyway, like I was saying, there are lots of pumpkin-y things I can totally get behind. Some tried and true classics, like pumpkin bread, pumpkin granola, pumpkin waffles, pumpkin pie (better yet, pumpkin GINGER pie), and pumpkin soup. And then there are some new-to-me recipes that I’m trying for the first time this season. I thought I should share these new additions with y’all:
Crock Pot Pumpkin Butter
Just this week, Kevin was amazed to learn that crock pots can be used for much more than just stews, chilis, and roasts. I knew about the diverse skill set those trusty crock pots have, but haven’t done a good job taking full advantage. We decided that needed to change, and so I whipped up a batch of crock pot pumpkin butter the other day. It is SO good. Use it to top bread, muffins, oatmeal, pancakes, eat it by the spoonful — there’s really no wrong way to consume this stuff. Plus, it’s crazy easy to whip up. (Are you sold yet?)
Ingredients
- 2 15-ounce cans of pumpkin purée
- 1 1/4 cup maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
Directions
- Combine pumpkin purée, maple syrup, and vanilla in your crock pot.
- Cover, and either cook on high for four hours or on low for eight hours (a great overnight option!).
- During the last hour of cooking, add the cinnamon, ginger, and nutmeg, and crack the crock pot lid to let moisture out (making for a thicker consistency).
- Once cooled, store in jars and refrigerate.
Pumpkin Spice Marshmallow Popcorn
How good does this stuff look? It tastes just as awesome — promise. I’ve been wanting to try this recipe for a couple of weeks now and sure am glad I did. We love some kettle corn at the Keller house, and this is a gloriously autumnal take on that snack. (Confession: This recipe uses pumpkin spice marshmallows — one of the items I ridiculed in my last pumpkin post. I’m now eating my words.)
Ingredients
- 1 bag of popped microwave popcorn
- 1/4 cup butter, unsalted
- 1/2 cup brown sugar
- 2 cups pumpkin spice marshmallows or 24 marshmallows
BONUS RECIPE: Apple Cider Cupcakes With Nutmeg Frosting
Okay, so this isn’t a pumpkin recipe, but it’s a decidedly fall one, to be sure. I made this Eat, Live, Run recipe recently and it’s pretty close to perfection. I’d recommend adding it to your fall sweet treats list ASAP.
