Instant Pot Pumpkin Butter

This also makes a quick and easy gift.


30 oz canned pumpkin
8 oz white grape juice
4 tsp pumpkin pie spice
1/2 cup sugar or natural sweetener

How to make

Combine all ingredients in your Instant Pot and cook for 3 minutes on HIGH pressure.  Allow the pressure to release naturally and cool completely before canning.

Instant Pot Pumpkin Bars


1 cup pumpkin puree

1 cup steel-cut oats

¼ cup maple syrup

1 Tbsp softened butter

3 Tbsp pumpkin spice


Set Instant Pot on “saute”.

Add the oats and butter.

Toast for a few minutes.

In a separate bowl, combine the toasted oats, pumpkin puree, maple syrup, and pumpkin spice.

Butter a loaf pan that fits in the Instant Pot.

Set the vent to “sealing”.

Cook on “Rice” setting for 10 minutes.

Allow the pressure to release naturally.

Cut into bars after it cools.

It’s the heirloom pumpkin, Charlie Brown!

These seeds are handed down through generations of pumpkin families and from different parts of the world. Different types of pumpkins / squash are used to make various dishes. A wonderful resource with a mass of relevant pumpkin information can be found at: This astonishing natural wonder is actually a cultivar by people […]

via Heirloom Pumpkins – What’s This? — Dessert ‘n Snacks

Pumpkin pie shake


Pumpkin Pie Shake


I love a good pumpkin pie,  but it is usually loaded with fat and calories. This has the taste I crave, but it’s much healthier.  It makes a great sweet treat or even an easy breakfast.


1 cup organic milk of your choice ( my favorite is almond vanilla)

1  banana, frozen and cut into pieces

1  pitted date

1 cup canned pumpkin

1 tsp vanilla extract

Pinch of pumpkin pie spice

Whip in the blender until creamy.  If you are feeling really naughty you could even add a bit of whipped coconut cream.

Pumpkin Fudge


3 cups sugar

1/2 can evaporated milk

1/3 cup corn syrup

1 stick butter

1/2 cup canned pumpkin

1 tsp pumpkin pie spice


Directions :

Mix the sugar, evaporated milk, corn syrup, pumpkin, and pumpkin spice in a large saucepan over and bring to a low boil. Using a candy thermometer, remove the mixture from the heat when it reaches 235-245 degrees F.  Stir in the butter until melted and pour into a well buttered baking dish.  Refrigerate overnight before cutting into squares.