Slow Cooker Pumpkin Butter
Pumpkin butter sounds like fall in a dish so I just had to give it a try with some of the Pumpkin Puree I made .Since the pumpkin butter is so dense you are not suppose to can it so you won't want to make a huge amount since it will be in the fridge and won't last forever.
I think this would be GREAT served right out of the slow cooker warm with gingerbread cookies or some pumpkin bread.
- Cook Time : 30 minutes
Ingredients
- Pumpkin Puree Or Canned Pumpkin (2 cans) - 4 cups
- Maple Syrup - 1/3 cup
- Sugar - 3/4 cup
- Apple Juice - 1/2 cup
- Lemon (juice only) - 1
- Cinnamon Sticks - 2
- Pumpkin Pie Spice - 3 teaspoons
- Salt - 1/2 teaspoon
Instructions
- Put EVERYTHING in a slow cooker on low for 5-6 hours. I did stir it a couple times so it did not get "crusty) then turn it to high and vent the lid for 30 minutes.
- And that is all, so simple, and it is a mild flavor. If you like cinnamon (I do not) you might want to add some ground cinnamon too.
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