October 15, 2025|Foraging, Gardening, Homesteading, Recipes
Hey farm gals, it’s Kara from Lange Girl Farms! October’s pumpkin harvest calls for pumpkin butter—naturally sweet and homestead-made. My chickens peck the seeds, my horses munch the rinds, and my huskies beg for a taste. This holistic recipe’s simple and sustainable—15 years of fall flavors perfected it. Here’s how to spread the season, farm girl style—let’s cook!
Ingredients You’ll Need
- 4 cups pumpkin puree grow [pumpkin seeds (https://amzn.to/48roITS).
- 1 cup maple syrup, 1 tsp cinnamon, ½ tsp nutmeg.
- Saucepan (https://amzn.to/439S2uA), jars (https://amzn.to/479wpf2) for storage.
Step 1: Prep the Puree
Roast, scoop—baking sheet (https://amzn.to/3LbXdE3) makes it easy. My ducks love scraps; 15 years taught me fresh pumpkins beat cans.
Step 2: Cook the Mix
Simmer puree, syrup, spices—stir often. My first batch scorched; years showed me low heat’s key.
Step 3: Test and Jar
Spread on a spoon—thick means ready. Fill jars(https://amzn.to/479wpf2); my husky pup licked a spill; 15 years nailed texture.
Step 4: Store and Enjoy
Refrigerate or can—lasts weeks. My minis smell it; it falls on toast or oats.
Conclusion
This pumpkin butter’s my October gem—15 years of harvests in every jar. Make it with your pumpkins; it’s farm girl bliss! Pin this for your fall table, and follow Lange Girl Farms for more recipes.
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