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.
Here’s how the magic happens:
First, get your main cast ready. There are the spices, some sugar and apple juice, and of course, pumpkin.
Next, heat up your slow cooker and get ready for the hardest part of the entire recipe. Ready? First, pour your pumpkin into the slow cooker.
Then, (cue the song) pour some sugar on iiiiiit.
Then, add the juice…
And the spices.
Mix it all together, and…
Whew. That was tough, huh? Thank goodness it only gets easier from here.
Wait about five hours for your slow cooker to do its thing, stirring the pumpkin mixture occasionally so it doesn’t burn around the edges.
In the meantime, get the supporting cast ready.
You’ll know the pumpkin butter is done when a spoonful sticks to the spoon when turned upside down.
Scoop the butter into a mason jar and let cool in the refrigerator completely.
Then, take a lovin’ spoonful to your crescent rolls and enjoy.
There you have it – the perfect way to enjoy pumpkin all winter long!