Crockpot Pumpkin Butter
How can a recipe be a winner and a loser? That happens in my house more than I’d like. I think this recipe is a winner. Here is how I’ve used the crockpot pumpkin butter so far (and love it):
- On toast
- On waffles
- Mixed in oatmeal
I first heard of the idea of crockpot pumpkin butter at Money Saving Mom. (She’s always got great food and frugal stuff going on at her site.) I read her post and followed the link to her source at Recipes that Crock. (This is my first look at this site. I consider myself a crockpot novice and am happy to see another fun crockpot resource.) And with extra pumpkin to experiment with, how could I lose?
I loosely followed the recipe mostly because I didn’t have canned pumpkin. And then I discovered I didn’t have enough brown sugar…and…and…(this may be a commentary on my unpreparedness or my ability to be flexible.)
BUT, I am happy with the results! Babycakes gave her yucky face, but the rest of us like it.
I went to church while this was cooking. So, I didn’t stir it until we got home.
If you try it, let me know how it works out for you.
- 4 cups pumpkin puree
- 1/2+ cup sugar
- 1/2+ brown sugar
- 1 tsp. cinnamon
- 1 tsp. pumpkin spice
- Mix all ingredients in crockpot.
- Cook on low 6 hours. Stir to prevent scorching.
The original recipe used 1 cup of white and 1 cup of brown sugar. Adjust sugar to your liking.