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Slow Cooker Pumpkin Butter
(15-ounce) cans of canned pumpkin or about 4 cups of fresh
cups maple syrup
cup apple juice
Tablespoons lemon juice
teaspoon ground ginger
Put everything in the slow cooker.
Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.