Pumpkin Butter

I have had pumpkin puree sitting in my freezer since I last made pumpkin seeds with no clue what to do with it.

I need to bring appetizers and snacks to thanksgiving this year so when I came across this recipe for Pumpkin Butter on HonestlyYUM I thought this would be perfect

It took a whole lot longer to make than the recipe made it out to be but luckily the slow cooker did all the work

Pumpkin Butter

4 cups Pumpkin Puree (or 32 oz)
3/4 cup Syrup
1 tsp vanilla extract
1 tbsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
cinnamon sugar

1) Place all ingredients but salt and cinnamon sugar into a crock pot
2) Cook on high until mixture thickens up like peanut butter
3) Add Salt and Cinnamon Sugar towards the end if it tastes like it is missing something

-I used frozen homemade pumpkin puree but canned would work too
-Maybe it was because I used frozen puree but it took 11 hours for my mixture to thicken then another hour to completely cool


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