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Jill_Bauer

Slow Cooker Pumpkin Butter - How to Put Fall in a Bottle...Well, Jar!

by on ‎09-22-2015 02:58 PM - last edited on ‎10-21-2016 11:28 AM by

Hi, everyone!

 

Have you all had apple butter? In Pennsylvania, particularly around the Lancaster area where there's a large population of Pennsylvania Dutch and Amish families, apple butter is as common as apple pie. It’s essentially apples, apple cider, and pie spices cooked down for several hours until you can literally spread it on toast…like butter.

 

Well, on a recent trip to Lancaster (they happen to have a National Christmas Center there and it’s just the best...) I saw (and sampled!) lots of apple butters. And, I also saw pumpkin butter for sale and I LOVE PUMPKIN. So I thought…I just have to try to make my own…how hard can it be?

 

 It turns out it’s NOT hard! And, I left it to my crockpot to do the cooking.


Slow Cooker Pumpkin Butter.jpg

 

Slow Cooker Pumpkin Butter

 

Ingredients:

 

  • 4 cups canned pumpkin purée
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1/2 cup apple cider
  • 1 tsp vanilla extract
  • 2 Tbsp apple pie spice

Preparation:

 

  1. Combine the pumpkin, maple syrup, apple cider, and vanilla extract in a slow cooker. Cover and cook on high for 2–4 hours. In the last hour of cooking, add the apple pie spice. Pour into jars and cool in the fridge.


You will absolutely love this recipe…smear it on bread, stir it into your favorite squash soup, or use it to garnish your vanilla ice cream. You can also jar some of this and give it away this holiday season. Food gifts are always well-received and come from the heart…not to mention they're easy on your budget.

 

 

Check out more of my ideas at You’re Home with Jill®

 

From my home to yours,

—Jill