With Fall in the air and all the ads for pumpkin everything popping up, I decided to make some pumpkin butter today. I really like it on bagels, toast etc, along with some melting butter. This is a new recipe that I tried and it's really a good one, nice and mild yet flavorful. It makes two jars so I can take one to work tomorrow to share along with Robyn Hastings ginger snaps she brought in, or with english muffins and butter. It's so simple, just dump everything in the crockpot, stir every hour and then put in a glass jar to store in the fridge. It's supposed to last quite a while in there according to the recipe..hope so!
CROCK POT PUMPKIN BUTTER:
Put all the below ingredients in a crockpot on HIGH for 2-3 hours stirring every hour:
2 cans (12 oz) plain pumpkin
1/2 cup apple cider or apple juice
2/3 cup granulated sugar
1/4 cup brown sugar
1 Tablespoon pumpkin pie spice
1 tsp vanilla
1/2 tsp salt
Once done store in mason jars in the fridge..lasts all fall according to the writer.
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