1 medium sized pumpkin
4 cups water
1 stick butter (or lactose-free equivalent) in small chunks
1 -2 tablespoons of cider vinegar
1- 2 teaspoons of pumpkin pie spice
1 teaspoon salt
Take the rind off the pumpkin, and clean out the innards. Cut into chunks and add to the crockpot with the water. Cook on high for 8 hours, until the pumpkin meat is tender. Add the rest of the ingredients to the crockpot and stir until well combined. Cook on low for 2 hours. Adjust spices to taste.
Pumpkin Pie Spice:
I buy this already made at Vitamin Cottage, but it also comes in tins in the spice section of a regular grocery store. You could also make your own from ground ginger, nutmeg, cloves, cinnamon. Use amounts of seasonings to your preference.
Copyright (c) 2009 VP Lawrence-Williams