Pumpkin Butter

Photo: Vixxenesque

Yield: 1 serving
Community Recipe from

Ingredients

  • 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

Preparation

  1. Set your crock pot on the "low" setting (mine has an 8-hour and 10-hour setting, I used the 8-hour setting).
  2. 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.
  3. 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.
September 2013

This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.

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