I love pumpkin butter but it can take hours of cooking on your stove. Who really has that kind of time? That is why I love this recipe. My crock pot is by far my favorite kitchen accessory. I use it weekly, sometimes daily. This recipe takes hours to cook but since the crockpot is doing the cooking for you, all your really need to do is stir it every now and then. It does not get easier.
4 cups pumpkin puree (fresh or canned)
2 cups raw sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
juice of 1 lemon
It is important to note that if you use canned pumpkin, make sure it is pure pumpkin puree and not pumpkin pie filling. Mix all ingredients in your crock pot and cook on low for 6 to 8 hours. You want as much of the liquid as possible to cook off, leaving a nice thick butter. Do not cover your crockpot completely, cover it very lightly, you want the liquid to evaporate off. I used a spatula once an hour to scrape the butter off the sides of the crock pot and stir it all together.
When you are finished, you can either place in a tub and put in your fridge or can the butter to save for later. If you put the butter in a tub it will last approximately two weeks in your fridge. We will have all our devored by then and will be ready for more.
Use your butter on whatever you desire, bread, biscuits, in granola or oatmeal. The sky is the limit.