Bonus canning jar label for gift giving at bottom of post.
I do make my own pumpkin puree every year, but today I am sharing the recipe using canned commercial pumpkin puree. Feel free to chop up a pie pumpkin or use your own puree for this if you'd rather!
For the rest of you busy people, grab some can's of pumpkin from the store and let's get started!
Crock Pot Pumpkin Puree:
Ingredients: 2 (15 oz.) cans canned pumpkin (not pie filling!) or about 4 cups of fresh chopped pumpkin
1 cup apple juice
1 cup brown sugar
11/2 teaspoons pumpkin pie spice (make your own!)
Optional: add 1 tsp. maple flavoring OR reduce apple juice to 1/2 cup and add 1/2-1 cup maple syrup.
- Add all ingredients to crock pot
- Stir well.
- cook on low 5-6 hours. (longer with lid off if you want it thicker).
- Cover and refrigerate overnight.
- Store in airtight containers: up to 4 weeks in refrigerator, 6 months (or longer) in freezer.
Cute Printable Jar Label over at: amphoriabello.blogspot.com: Please go to her link to to get a full page printable copy. (She'd love to have you stop over!)
|Photo Credit: amphoriabello.blogspot.com|