Slow Cooker Pumpkin Butter

By Bostoncook

Not Your Mother’s Slow Cooker Cookbook

Ingredients

• 1 can pumpkin puree (29 ounce)
• 1 1/4 cups firmly packed light brown sugar
• 1/2 cup honey
• 1 lemon, juice of
• 1 Tbsp cider vinegar
• 3/4 teaspoon apple pie spice, or pumpkin pie spice

Preparation

Step 1

1. Put all ingredients in the slow cooker and stir with a spatula until well mixed. Cover and cook on high for 2 hours, stirring occasionally.

2. Remove lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.

3. Turn slow cooker off and let cool to room temp in the crock. Store covered in the refrigerator for up to 6 weeks or freeze for 3 months. Serve cold or at room temp.


This was very easy and very good. Lots of sugar and honey, though…