Crock Pot Pumpkin Butter

  • Prep 5 min
  • Total 5 hr 5 min
  • Servings 1

Ingredients

  • 1 can (15 oz) pumpkin
  • 1/2 cup apple juice
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspooon cloves

Steps

  • 1
    Set your crock pot on the low setting (mine has an 8-hour and 10-hour setting, I used the 8-hour setting).
  • 2
    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.
  • 3
    Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down.
  • 4
    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.

No nutrition information available for this recipe
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