Pumpkin Butter 2
  • Cooking Time: 180
  • 1 29-oz can pumpkin puree
  • 1-1/2 c firmly packed light brown sugar
  • 1/2 c mild honey
  • juice of 1 lemon
  • 1 tablespoon cider vinegar (don't skip this)
  • 3/4 teaspoon apple/pumpkin pie spice (or equivalent)
  1. Put everything in a slow cooker and stir until well mixed. (Some lumps in the sugar are okay).
  2. Scrape down the sides with a spatula.
  3. Cover and cook on HIGH for 2 hours, stirring occasionally.
  4. Remove the lid and cook on HIGH for another 30-50 minutes to reach the desired thickness.
  5. Turn off cooker and let cool to room temp in the crock.
  6. Store, covered in refrigerator, for up to 6 weeks, or freeze up to 3 months.
This is a recipe from a friend on www.thenest.com. She shared it to cheer us up and I wanted to share the recipe with all of you because it is amazing. Thanks SarahT!