"What," you ask, "is that wonderful aroma that has invaded your home?"
It's the most wonderful time of the year, folks. Pumpkin everything and everywhere. Today I made this fabulous slow cooker Pumpkin Butter! Yum, yum, yum.
For those that aren't familiar with pumpkin or other types of butter, this is less of a butter and more of a jelly, except for the fact that it slides over the bread like warmed butter!
For this recipe you can use fresh or canned pumpkin. I used canned. 1-15 oz. can of pumpkin, 1 cup of granulated sugar, 1 cup of brown sugar, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp clove, and I threw in another 1 tsp of pumpkin pie spice because I love it so. Stir it all together and turn your slow cooker on high for 3 hours. Be sure to stir it occasionally- I did once an hour.
Please note, it is not recommended to can and store pumpkin products like you might with typical jams and jellies. Though I put these in pretty canning jars, be sure you keep it in the fridge and use it quickly. I don't think that will be a problem here. Yum!
