Friday, October 17, 2014

Crock Pot Pumpkin Butter Recipe

- 2 (15oz) cans pumpkin puree 
- 1 cup apple juice
- 1- 1/2 cups sugar (I used 1 1/2 but its really sweet. I could have easily just used a cup)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (or a mixture of ginger, nutmeg, cloves)

1. Mix all ingredients in crock pot and cook on low for 5 hours.
2. Stir occasionally. Mixture should stick to spoon (not runny) when done. It will also slightly thicken when cooled.
3. Let cool and store in a mason jar in the fridge for a week or up to 6 months in the freezer.

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