Lily, Charlie and I made pumpkin butter today to give as holiday gifts to their teachers. We were all sick before Christmas so we are doing it now. This was very easy. We doubled the recipe so it took longer to make.
Slow Cooker Pumpkin Butter
from Not Your Mother's Slow Cooker Cookbook
Cooker: Medium Round
Setting and Cook time: High for 2 1/2-3 hours cooker is uncovered during the last 30 minutes - 1 hour
1 29 ounce can pumpkin puree
1 1/4cups firmly packed light brown sugar
1/2 cup honey
juice of 1 lemon
1 T cider vinegar
3/4 teaspoon apple pie or pumpkin pie spice
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 occaisionally.
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 refridgerator for up to 6 weeks or freeze for 3 months. Serve cold or at room temp.
Makes 3 1/2 cups