Crockpot Pumpkin Butter
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Prep time: 
Cook time: 
Total time: 
Serves: Makes five 6-ounce jars
 
Spicy crockpot pumpkin butter I made using freshly roasted pumpkin.
Ingredients
  • 3 1/2 cups fresh ground pumpkin or canned pumpkin purée
  • 2 1/2 cups light brown sugar
  • 1 lemon, juice and grated rind
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon allspice
Instructions
  1. Crockpot directions:
  2. Combine all of the ingredients in a crockpot. Let cook on low for 8 hours. Proceed with canning instructions below or refrigerate in jars for up to 30 days.
  3. Alternative method
  4. If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
  5. Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
  6. Refrigerate or freeze, see link below in Ben's comment. Revised this recipe to remove the canning instructions 9/9/14
Notes
http://www.thatsmyhome.com/general/pumpkin-butter/
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/10/18/crockpot-pumpkin-butter/