SLOW COOKER PUMPKIN BUTTER

This Slow Cooker Pumpkin Butter tastes like heaven. I could not hold myself back from eating it at all times of the day on buttered toast. I even ate it for dinner one night. It tastes like pumpkin pie, but I think it tastes even better. Very dangerous stuff! I decided to put the last few jars in the freezer or I would be packing on my holiday pounds earlier than usual this year.



I made this Slow Cooker Pumpkin Butter with pumpkin puree. Make sure to get the unsweetened plain pumpkin puree, not the sweetened pie filling. The day I did the photo shoot for this pumpkin butter I made Old-Fashioned Biscuits from a blogging friend Susie, her blog is Simply Sated. The biscuits really are mile high and turn out perfect, and that is saying a lot since I’m not much of a baker since I became a busy mom.

Ingredients

• 44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can)
• 2½ cups brown sugar
• 2 cups apple juice or apple cider
• 1½ tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ¼ tsp. ground cloves
• ⅛ tsp. ground ginger
• dash salt
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Instructions

1. In a 4-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.
2. ..........................................

for full instruction please see : www.themagicalslowcooker.com

source https://cakecooking-recipes.blogspot.com/2018/11/slow-cooker-pumpkin-butter.html