As much as I don’t like the bone chilling cold of winter, I do like the colors and scents of autumn. So far, autumn has been awfully mild and we’re thankful of that. And who can kick off the season without a trip to the pumpkin patch? Our impromptu pre-school class went to ride the wagon and pick out a pumpkin.
The tractor was a big hit.
So many pumpkins to choose from! We brought home a small one. I would rather have had a GREAT BIG one, but who wants to carry that?
In the gourmet shop they had little jars of pumpkin butter. Heck, I thought, I can MAKE that. So I went home and used this recipe and did just that. One of those big cans of pumpkin puree will make 3 cups worth, almost 4. I haven’t cracked open a jar yet, but plan to in a couple days. I’ll let you know how much everyone liked it (or not). Don’t you love how tastes change with the seasons?