Pumpkin Butter (slow cooker)
"Makes 3-4 cups which can be stored in the refrigerator for several weeks"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (55.3 g)
- Calories 82.5
- Total Fat - 0.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 194.6 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 0.9 g
- Sugars - 19.2 g
- Protein - 0.3 g
- Calcium - 13.2 mg
- Iron - 0.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a 3-4 quart slow cooker combine the first 4 ingredients (-brown sugar); cover and cook on low for 8 hours or until pumpkin is very soft.
Step 2
Stir in spices and salt (cinnamon - salt). Press mixture through a metal strainer (you can also puree mixture in food processor) and then let cool to room temperature.
Step 3
Store in refrigerator in a tightly covered containers. Will keep well for several weeks.
Tips
No special items needed.