Categories: autumn, crockpot, not tried

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)
• •1/4 cup honey
• •1/4 cup maple syrup
• •1 1/2 tsp. ground cinnamon
• •1 tsp. ground ginger
• •1/4 tsp. ground cloves
• •1/4 tsp ground nutmeg

Directions

1. 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.

2. While hot, it will still be runny, even after thickening. Place in a heat-safe container and chill overnight in the fridge.

3. More honey can be added for sweetness if desired.

4. NOTE: This is a “spicy” pumpkin butter. If you like a milder version, simply cut the ginger, cloves and nutmeg in half. (you can always add them back in later)

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

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