My family loves this pumpkin butter, and it's so easy to make in the slow-cooker. It's also very inexpensive to mix up a batch. We eat this on about any kind of bread--toast, biscuits, pancakes, bagels, muffins. This is adapted from the recipe in Not Your Mother's Slow Cooker Cookbook. The original recipe called for quite a bit more sweetener, but we think it's tasty just like this.
29 oz can of pumpkin (plain pumpkin, NOT pumpkin pie mix)
3/4 cup brown sugar
2 tbsp honey (or more to taste)
1 1/2 tsp pumpkin pie spice (or your own mix of cinnamon, ginger, nutmeg & cloves)
1 tbsp apple cider vinegar
juice of 1 lemon
Put everything in a crockpot, stir well, and cook with the lid on for about 2 hours. Stir every 30 minutes or so and be sure to scrape the sides down well. I use a 2 qt crock for this, but if you use a larger one it would probably cook faster. Then take the lid off and cook for another 30 mins to an hour until it gets as thick as you'd like. It will keep in the refrigerator for up to six weeks, although it rarely lasts that long at my house!
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