Pumpkin Butter

Name: Pumpkin Butter
Ingredients: 1 (29 ounce) can pumpkin puree; 1 14 cups firmly packed light brown sugar; 12 cup mild honey; 1 lemon, juice of; 1 tablespoon cider vinegar; 34 teaspoon pumpkin pie spice

6 ingredients

8 steps

Ingredients

1 (29 ounce) can pumpkin puree
1 14 cups firmly packed light brown sugar
12 cup mild honey
1 lemon, juice of
1 tablespoon cider vinegar
34 teaspoon pumpkin pie spice

Directions

1

Add all the ingredients to a slow cooker; stir using a spatula until well mixed (don't worry if there are some lumps in the sugar; they will melt into the butter during cooking).
2

Use the spatula to scrape down the sides.
3

Cover and cook on HIGH for 2 hours, stirring occasionally.
4

Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
5

Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
6

Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
7

Store, covered, in the refrigerator for up to 6 weeks.
8

Or transfer to small plastic containers and freeze up to 3 months.