Thanksgiving is weeks away, and it's the perfect time of year to fill your kitchen with the sweet and spicy aroma of Fall. This crock pot Pumpkin Butter recipe could not be any easier...Both to make, and on your family member's braces. All you need to do is dump the ingredients into a crock pot and let the magic happen.
makes approximately 3 cups
Add all of the ingredients to your slow cooker. Stir very well to combine. Cook on low for approximately 6 hours, or until thick (this time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. Every slow cooker is a bit different in how strong it is. At the end if it hasn’t thickened as much as you could like, take the lid off and let it cook a bit longer and it will reduce further.
Add it to your jars or other air tight containers and allow to cool, then store in the refrigerator.
Optional add-ins:
apples slices (can leave whole or blend in with an immersion blender)
chopped hazelnuts or pecans
Store in the refrigerator for approximately 2 to 3 weeks, it can be frozen for up to a year.
Notes:
you can add more sweetener, if you want it sweeter
if you used canned pumpkin, make sure it is pure pumpkin, not pumpkin pie filling
**please be aware: due to the lack of acidity, the USDA does not recommend that you preserve pumpkin butter by canning it.
We found this recipe here! http://tasty-yummies.com/how-to-make-crock-pot-pumpkin-butter/
Posted on 11/09/2016 at 12:07 PM