Tuesday, October 24, 2017

PUMPKIN BUTTER RECIPE

INGREDIENTS

1 (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) or apple cider
1/4 cup honey
1/4 cup maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
DASH OF ground cloves
DASH OF ground nutmeg

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.

This is more of a spicier pumpkin butter. If you like a milder version, simply cut the ginger, cloves and nutmeg and add pumpkin pie seasoning.

Storage: Keep in fridge for up to 2 or 3 weeks. Freezes well.





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