Yummy crockpot pumpkin butter made with fresh pumpkin, sugar, and spices in your slow cooker. Store in the refrigerator for up to three weeks.
Ingredients
- 1 cup white sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
- 0.5 teaspoons ground allspice
- 1 fresh pumpkin - seeded , 5 pound
Instructions
-
1
Mix sugar, cinnamon, cloves, and allspice together in a bowl.
-
2
Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
-
3
Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Quick Blueberry Sheet Cake
A quick and easy blueberry sheet cake that is not overly sweet. You can make it with fresh or frozen blueberries and it's great if you're serving lots of people. If you like the cake to be sweeter, dust with more confectioners' sugar.
Marble Swirl Pound Cake
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Authentic Louisiana Red Beans and Rice
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with hot sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.