Pumpkin Butter (Crockpot)

By ctaubenheim

Ingredients

• 1 (29oz) and 1 (15oz) cans pumpkin puree
• 2 1/2 cups brown sugar
• 2 cups apple cider
• 1 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp ground ginger
• dash of salt
• 1/4 tsp allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla paste or the seeds of 1/2 a vanilla bean

Details

Preparation time 10mins
Cooking time 310mins

Preparation

Step 1

In a 3 qt or larger slow cooker add all the ingredients and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark. After the cooking time is complete, add the pumpkin butter to a blender, add the lid on and pulse. It will be thick, and you may need to stop and stir the pumpkin butter in the blender to get it moving. Pulse until you have the desired puree.

Put the pumpkin butter into canning jars. Keep it refrigerated. It will keep you about 10 days in the refrigerator or 6 months in the freezer.