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 , 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
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