Wednesday, October 16, 2013

Slow Cooker Pumpkin Butter

Finally the nights are getting chilly and it's ALMOST time to light a fire and snuggle on the couch with some hot cocoa. But, until then, I'll happily welcome all of the other makings of fall. That means, of course, anything and everything PUMPKIN! Pumpkin butter, contrary to popular belief, is NOT a butter. It is like peanut butter or, the Godly, cookie butter; you can put it on just about anything you'd put peanut butter on. You can bake it in a jar in a water bath, but that's just far too complicated. The beauty of this recipe is that you can toss all of the ingredients in a slow cooker, go to bed, and wake up with your kitchen smelling like Thanksgiving and something yummy to smother on your toast! As you can see, I've jarred mine for optimum freshness (as of right now, I'm not too sure how long this will last, but if you like pumpkin as much as we do, it won't be around too long anyways). Put it on top of toast, a bagel, or even some pancakes or french toast! WOW ok I'm hungry now! BYE!

What you'll need:
2 cans organic pumpkin
4 tbs. pumpkin pie spice
1 tbs. kosher salt
Juice of 1 lemon
3/4 cup sugar
1/4 cup brown sugar
1/4 cup honey

1. Put everything in a crock pot. Cook on low for 8 hours.
2. After 8 hours, turn crock pot off and remove the top half way (to let the steam out and let it thicken). Let sit for an hour.

enjoy :)

1 comment:

  1. Your mom's friend, Tammy made this and gave me some. I love it and plan to make a batch. Thanks for sharing!