Homemade Pumpkin Butter

This Homemade Pumpkin Butter is great in recipes where regular pumpkin is called for such as pies, on toast, on waffles, on ice cream or just by the spoonful!  Could also be used in the Pumpkin Pecan Bar Recipe.

 

Inspiration: This recipe has been contributed by the wonderful Amanda Wheeler-Hardie.  Thanks Amanda!

Ingredients:                                              Prep-time: 10 mins

30oz Pumpkin Puree (Canned or Fresh)       Slow Cooker Settings: time - 6:00 - 8:00 hours

1/2 Tsp Ground Cloves                              Temp - low

1/2 Tsp Ground Ginger                               

1/4 cup Water

1 Tsp Ground Cinnamon

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1/2 Cup Apple Cider of Apple Juice

1 Tbsp Lemon Juice

1/4 Cup Maple Syrup

  

Directions:

1. Combine all ingredients into the crock pot and stir well.
2. Cook on low for 6-8 hours, mixture will thicken as it cooks.
3. Stir well once cooked and let cool before jarring or using.
4. Jar or freeze in airtight container.  Can also be canned.
5. Cut ingredients in half if you wish to make a smaller batch.
6. You can also add a cinnamon stick to the mixture and remove before jarring if you wish.

Results:
I have not yet tried this recipe personally.  I plan on using this pumpkin butter the next time I make Pumpkin Bars and will post pictures of the results!  Let me know if any of you beat me to it.