Pumpkin Butter


Pumpkin Butter

Pumpkin Butter

An alternative to jam and jelly, pumpkin butter is a great way to welcome fall--or any season of the year. And you can spice it however you'd like!


  • 1 15-ounce can of pure pumpkin (or fresh)
  • 1/2 cup maple syrup
  • 2/3 cup cane sugar
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 tablespoons bottled lemon juice (optional)


  1. Combine all the ingredients except for the lemon juice in a slow cooker.
  2. Put on lid and cook on low for an hour, stirring occasionally.
  3. Prop the lid open on two chopsticks or a wooden spoon. Cook another hour, stirring occasionally.
  4. Turn to high, and cook another hour, or until desired thickness (it should mound on a spoon), stirring occasionally.
  5. Stir in lemon juice, if using.
  6. Spoon into an airtight container. Let cool and then store in the refrigerator or freeze.

© Copyright The Enabling Cook 2011. All rights reserved. | Powered by Wordpress | Designed by ThemesGuy