Monday, March 9, 2009

Slow-cooker Pumpkin Butter

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!

For more great recipes and tips, visit Tempt My Tummy Tuesday and Kitchen Tip Tuesday

10 comments:

itsahumanzoo said...

Yum! I love pumpkin butter! Thanks for sharing!

Liz @ Hoosier Homemade said...

Sounds yummy! I have pumpkin in the pantry that I need to use. Thanks for sharing!
~Liz

Trish said...

Sounds good, I will have to give it a whirl.

Sherry said...

This sounds yummy! I've had pumpkin butter but I've never attempted it. Thanks for sharing the recipe!

Brenda said...

Wow, I have never seen anything like this before, looks great, anything in the crockpot is great for me.

Heather@justdoingmybest said...

This sounds great and easy, as well. I'm going to try this and thinking it might be great in the fall on warm bagels. Yum!

Frugalhomekeeping said...

If you wanted to be extra thrifty, you could use real pumpkin! I'm thinking of the 3 or 4 pumpkins that I have to do something with after Halloween/Thanksgiving. Then, too, at that time of year, you could put it in little jars and give as Christmas or hostess gifts! Thanks for the great recipe.

Lisa@BlessedwithGrace said...

Sounds wonderful. Thanks for sharing your recipe and linking up to Tempt My Tummy Tuesday.

Tracy said...

Ouuu I actually have that book. I should pull it out and take a look at it again. Pumpkin butter is soooo good!

Amy @ Finer Things said...

Yay! I still have some pumpkin puree in my freezer from our fall harvest. Might need to give this a try. Thank you!