Crock Pot Pumpkin Butter
teaspoon ground cinnamon
teaspoon ground ginger
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.
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.
More About This Recipe
- Pumpkin baking season is about to make its exit – before we know it, we’ll be elbow-deep in winter root vegetables until the first thaw (a frightening thought, I know).But before we get all Debbie Downer, let’s not forget that there are ways of prolonging the yummy flavors of fall to keep us (and our taste buds) happy all winter long.Take this Slow Cooker Pumpkin Butter, for example. It’s unbelievably easy to make, requires only a few simple ingredients and can be canned or frozen and saved for when you need a pumpkin fix on a chilly day. Can’t wait until then? It also would make a great addition to those Pillsbury crescent rolls you’re thinking about serving on Thanksgiving. Just saying.There you have it – the perfect way to enjoy pumpkin all winter long!
- Just can't get enough pumpkin? Check out our lineup of fall-tastic pumpkin recipes.