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- 1 can(s) (15 ounces) pumpkin
- 1/2 cup(s) apple juice
- 3/4 cup(s) granulated sugar
- 1 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground nutmeg
- 1/8 teaspoon(s) cloves
- Set your crock pot on the "low" setting (mine has an 8-hour and 10-hour setting, I used the 8-hour setting).
- In the bottom of the crock pot, thoroughly combine all of your ingredients. Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down.
- Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using. It keeps in the refrigerator for up to one week or the freezer for up to 6 months.
This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.
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Pumpkin Butter Recipe at a Glance
- COURSE: Sauces/Condiments