This luscious spread makes a great gift, along with some homemade bread or some pumpkin bread...
This is a simple recipe that is easily doubled or tripled.
I doubled the recipe and got these 4 little jars full and
another smaller one just for us to enjoy.
I revised a recipe (reduced sugar the most, changed up spices a little)
that I found at Cris's Recipes that Crock. Please be sure to check out her many wonderful crockpot recipes!
This has a deep rich flavor to it and is awesome on toast, pumpkin bread or muffins. (& cottage cheese too!=) I learned well from my grandpa King as a little girl...he always added apple butter to his cottage cheese, and I love
using this to add to mine. MMMM!
Enjoy soon!
CROCKPOT PUMPKIN BUTTER
1 can (15 ozs.) pumpkin
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
Click here for Homemade Pumpkin Pie Spice
Combine all ingredients in a slow cooker and blend well. Cover and cook on high for 2-1/2 - 3 hours, stirring every 30 minutes to prevent scorching.
If desired, pour into clean hot (small) jars; place lid on and it will usually seal on its own. Keeps well in the refrigerator for a month (unsealed).
Linked to
Whatcha Crockin Wednesday
Click here for Homemade Pumpkin Pie Spice
Combine all ingredients in a slow cooker and blend well. Cover and cook on high for 2-1/2 - 3 hours, stirring every 30 minutes to prevent scorching.
If desired, pour into clean hot (small) jars; place lid on and it will usually seal on its own. Keeps well in the refrigerator for a month (unsealed).
Linked to
Whatcha Crockin Wednesday
You might also enjoy this moist and tasty
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