Slow Cooker Pumpkin Butter
Yield:
3 half pint jars
Prep Time:
5 minutes
Cook Time:
2 hours 45 minutes
Total Time:
2 hours 50 minutes
Simple slow cooker pumpkin butter for your holiday table. Great
as a spread on scones or to add some pumpkiny goodness to pumpkin bread.
Ingredients
- 2 (15-ounce) can Libby's 100% pure pumpkin puree (not the pie filling)
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup apple juice
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Instructions
- In a small 1.5 quart slow cooker add all the ingredients and stir to mix well.
- Cook on high setting for 45 minutes.
- Taste and if desired, add more spice to your personal taste as needed.
- Reduce setting to low, stir, cover, and continue cooking for 2 hours.
- Let cool slightly and pour into 4 8-ounce prepared mason jars and refrigerate for up to 2 weeks.
Nutrition Information:
Yield: 32 Serving Size: 2Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
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