Slow Cooker Pumpkin Butter -Small Batch or Larger

This Slow Cooker Pumpkin Butter is another example of where I started the cooking with the lid on the Crock Pot and then removed it to allow moisture to evaporate. Look at how thick and creamy it turned out, there are peaks and it's holding it's shape. I made one 15 oz can of pumpkin in my 2 quart Crock Pot, the recipe is easily doubled. If you like pumpkin and are a fan of fruit butters, I think you'll really enjoy this. We sure did:@)

Can this be preserved by water bath canning?

The Food Police say no. 

So... One 15 oz can of puree will make two 8 oz jars of jam... 

Eat one, share one, win-win:@)

Slow Cooker Pumpkin Butter

For each 15 oz can of pumpkin puree:

3/4 C sugar

1 1/2 tsp pumpkin pie spice

1 tsp vanilla

1. Add everything to vessel, mix well.
2. Cover and cook on high for one hour.
3. Remove cover, stir and cook for two more hours with cover off, stirring occasionally.
4. Store in covered jar in refrigerator. The Food Police say it's good for one week... 

Eat well and have a happy day:@)

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