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Pumpkin Butter Recipe

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This recipe for Pumpkin Butter is from The Conley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(15 oz.) can pure canned pumpkin (not pumpkin pie filling) OR 15 oz. freshly baked and pureed pumpkin 1/3 cup 100% apple juice (no sugar added)
1/4 cup honey
1/4 cup maple syrup
1 1/2 tsp. ground cinnamon 1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Directions:
Directions:
Stir all ingredients together in a 1 or 1 1/2 quart slow cooker and cook until it thickens (about 5-6 hours) on low.

While hot, it will still be runny, even after thickening.

Place in a heat-safe container and chill overnight in the fridge.

More honey can be added for sweetness if desired.
Personal Notes:
Personal Notes:
This is a "spicy" pumpkin butter. If you like a milder version, simply cut the ginger, cloves and nutmeg in half. (you can always add them back in later) Storage: Keep in fridge for up to 2 or 3 weeks. Freezes well.

 

 

 

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