Crock Pot Pumpkin Butter

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:

1. Add all of the ingredients to a crock pot and stir very well to combine.
2. 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.
3. Transfer the pumpkin butter to glass jars and allow to cool completely, before refrigerating. The pumpkin butter can also be frozen.

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.