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.
Directions:
- 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!)
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| Photo Credit: amphoriabello.blogspot.com |
I don't use my crockpot enough for these types of recipes. I am going to try it out for the apple butter I have on my agenda this week. I do love pumpkin butter though...hmmm...will have to put that on the list :-)
ReplyDeleteLet me know how your apple butter goes! Yum, we are going apple picking soon, can't wait to make some myself!
DeleteOh Yum! This post is making me hungry! It looks delish! I chose your post as my fave for the From The Farm Blog Hop this week! Thanks for sharing and wear your badge proudly :)
ReplyDeleteThat is so exciting! I've had a migraine headache for 2 days and this news really brightened my day! I love "From the Farm Blog Hop" thanks, I will grab the badge and post it on the page!
DeleteJan
Can this be canned in a pressure canner ?
ReplyDeleteSadly no, Pumpkin Butter can not be safely canned in a home canner of any kind. I believe it has to do with the way the heat penetrates through the puree and it requires a commercial canner that reaches much higher temperatures to do it safely. My sister in law is really bummed, because she LOVES this pumpkin butter but lives across the country and I have no way to ship her some! Apparently Pumpkin Puree is just much thicker and different than, say apple. (insert sad face here).
DeleteThat looks so good and I am thinking I need to make some for Thanksgiving dinner this year. I have made apple butter in my crock pot and it turned out amazing. Thanks for sharing on the Country Fair Blog Party this week.
ReplyDeleteI will be making this!!!!!! LOVE IT!
ReplyDeleteLaurie