I really should have posted this recipe earlier but I held back for several reasons…..1. I’m giving some of this to a friend that reads my blog via email. My only hope is that she is behind on her emails and doesn’t get to this until after Christmas. 2. I haven’t made it in over 20 years and wanted to be sure it is as good as I remembered before sending the recipe out to blog land. 3. And, the real reason? I had lost the recipe, and forgotten all about pumpkin butter until I found my old recipe box last week.
This recipe is super easy and because it cooks in the slow cooker, you can throw it together and forget about it until you’re ready to package it later in the day. It takes about 4 hours or so on low and it’s ready to go. Delicious and makes a wonderful homemade Christmas gift.
1 29 ounce can of pumpkin puree
3/4 cups of apple juice or cider
1 1/2 cups of white sugar
2-3 teaspoons of pumpkin pie spice
Add all ingredients to slow cooker. Stir. Cook on low for 4-6 hours.
Pour into sterilized jars and label.
Store in fridge for several weeks.
Makes exactly 4 little half pint jars.
This is so yummy on toast! I used to make this when my oldest daughter was just a little squirt. She had (and still has) a peanut allergy and used to love having this at breakfast or as a late night snack. I’m saving one jar for our Christmas brunch this year and I’m curious to see if she remembers this treat.
I’m linking this pumpkin butter up to these great parties.