Crock Pot Pumpkin Butter

Crock Pot Pumpkin Butter: Savory Sweet and Satisfying

My husband is a huge fan of pumpkin butter, so I decided to try and make it at home. My husband usually gets a little bit worried when I take a favorite of his and try a home version. He usually thinks it will not taste as good as the store variety. Sometimes he is right, but sometimes is wrong. This is one of those time he was wrong, completely wrong. He loved my homemade pumpkin butter and said it tasted just like his normal variety of pumpkin butter.

Crock Pot Pumpkin Butter
Ingredients:
4 cups pumpkin puree
1 cup honey
1/2 cup apple cider
1 teaspoon vanilla extract
2 teaspoon fresh lemon juice
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Directions:
Add all of the ingredients to a crock pot and stir very well to combine.

Cook on low for 4-6 hours or until the mixture has thickened. Stir several times during the cooking time to prevent the mixture burning.

Transfer the pumpkin butter to glass jars and allow to cool completely, before refrigerating. The pumpkin butter can also be frozen.

Enjoy!!!

Notes:
1 cup maple syrup can be substituted for the honey.

1/2 cup 100% apple juice may be substituted for the apple cider.


Nutrition Facts

Servings 24, 2 tablespoons per serving

Amount Per Serving

Calories 61

Total Fat

0.2g

Saturated Fat

0g

Polyunsaturated Fat

0.2g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

0g

Sodium

2.4g

Potassium

6.7g

Total Carbohydrates

15.7g

Dietary Fiber

1.2g

Sugars

13g

Protein

0.4g

Vitamin A 66.7% Vitamin C 1.9%

Calcium 1.2% Iron 3%

*Nutritional information will vary depending on the brands you use.


*Adapted from The Idea Room.

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