Slow Cooker Pumpkin Butter
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Family Tested & Approved
canned pumpkin or about 4 cups of fresh
Put everything in the slow cooker.
Give it a stir and turn the slow cooker on.
Cook on the low heat setting for 5 to 6 hours.
Let the pumpkin butter cool for one hour or cover and refrigerate overnight.
I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.