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October Pumpkin

Here is the October entry from last year’s Vegetable Calendar. Enjoy the wonderful story of Marcia’s 40th anniversary present—and this simple pumpkin butter recipe.

Marcia Bergtholdt

Pumpkins are by far one of my very favorite things! My husband knows this. He couldn’t figure out what to get me for our 40th anniversary, so he bought me the best gift I think I’ve ever received…

… 40 pumpkins!  They were every size imaginable and filled his truck. People in the neighborhood drove by to see our beautiful display on hay bales.  It was the most romantic, thoughtful gift.


I cooked pumpkin butter in my crockpot for days, labeling it Anniversary Pumpkin Butter.  I would even eat it by the spoonful.  Here’s how I made it.

Steam pumpkin slices covered with foil in oven.  After tender, scrape and mash pumpkin  to make 4-6 cups.

Add 2 tsp. ginger

1 tsp. cloves

1 1/2 cups sugar, or mix brown and white sugar, or use all coconut sugar

2 Tbsp. cinnamon

1 tsp. nutmeg

Cook in crockpot until it’s a thick consistency. Put in jars and store in fridge. I canned mine in a hot water bath to seal lids, then stored in the fridge, since it’s not supposed to be shelf stable at room temp. 


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