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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Butter Recipe

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This recipe for Pumpkin Butter, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


1 (29-oz.) can AND 1 (15-oz.) can Libby Pumpkin Puree (NOT Sweetened Pie Filling)
2 cups brown sugar
2 cups apple juice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
tsp. ground cloves
⅛ tsp. ground ginger
dash of salt

In a 3-quart or larger slow cooker add all the ingredients and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
After the cooking time is complete add the pumpkin butter to a blender, add the lid on and pulse. It will be thick, and you may need to stop and stir the pumpkin butter in the blender to get it moving. Pulse until you have the desired puree.
Cool in refrigerator. Serve cold.
I put the extra pumpkin butter into canning jars, give as gifts, but I remind my friends that it needs to be refrigerated. Could also be put into the freezer.




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