The Sunday Recipe: Pumpkin Butter

I decided I wanted to make pumpkin macarons one day and the best recipe I found recommended making pumpkin butter to go inside them. Since we have several pie pumpkins, this seemed like a perfect use of some. I wanted a slow cooker recipe. This recipe was adapted from a recipe on Allrecipes by Allyk. I used maple syrup, added cider, and changed up the spices. The original is at https://www.allrecipes.com/recipe/215317/slow-cooker-pumpkin-butter/

Pumpkin Butter

Ingredients

  • 2 – 2 pound pie pumpkins, peeled, seeded, and diced. (Or similar, this is what we had.)
  • ¾ cup maple syrup
  • ¼ cup apple cider
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon salt

Directions

  1. Place the pumpkin in the crockpot with the cider.
  2. Pour maple syrup over pumpkin.
  3. Combine spices and sprinkle over pumpkin.
  4. Put lid on and set slow cooker for low.
  5. Allow to cook for 9 hours, overnight is a good time.
  6. Stir, and prop the lid open.
  7. Allow to cook until excess moisture is removed,  about 3 hours.
  8. Cool and enjoy or freeze.

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