Slow Cooker Pumpkin Butter
My son-in-law loves anything with pumpkin, so this year for his birthday I decided to make this for him. It’s sooo delicious! My husband thinks it’s better than apple butter.
- 2 (15-16 oz.) cans pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon pumpkin pie spice
Add all of the ingredients to the crock pot and mix well.
Cover and cook on low for 4 hours. Stir once an hour to prevent scorching.
Allow to cool The butter will thicken as it cools.
Store in the refrigerator or freeze to preserve. I actually water-bathed mine so I could store in pantry.
Makes about 3 pints or 6 half pints.
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