I know…it’s the middle of winter and you don’t usually think of pumpkins but…
Last fall I made pumpkin butter in the crock pot to give for gifts. (And for me too. I had to make sure it was tasty, right? :)) I was able to put some away in the freezer for later and it has been a wonderful breakfast or snack with some toast on a chilly morning. (The few we’ve had so far this year!) It is also delicious to add a little to oatmeal. The perfect winter morning breakfast. Using the crock pot, it is so easy to make and perfect to share!
Pumpkin Butter (makes approximately 6 half-pint jars)
8 cups pumpkin puree (I used canned pumpkin)
3 cups granulated sugar
1/2 cup brown sugar
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1/2 tsp nutmeg
1 TBSP vanilla extract
juice of 4 lemons
Squeeze the lemons and add juice to the pumpkin and spices. Stir to combine all ingredients. Cook in crock pot on low for about 4-5 hours or until mixture become thick and smooth. (Or until it smells so yummy in your house you can’t stand it anymore! :)) Enjoy!
The labels came from here: Printable jar labels
