Homemade Pumpkin Butter: Crockpot Recipe by Nancy
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It’s that pumpkin time of the year! All through the fall season and into Christmas, as a matter of fact, any time – you will enjoy this delicious and simple taste of pumpkin. Impress the ones you love with this special treat and the whole house will smell festive in the process. Nancy’s homemade pumpkin butter recipe is sure to become a favorite family tradition.
- 4 cans of pumpkin (NOT PUMPKIN PIE)
- 6 cups of brown sugar
- 3 tbsp. cinnamon
- 1 tbsp. ginger
- 1 tbsp. all spice
- 7 tbsp. lemon juice
- 3 tbsp. apple juice
- 1/2 cup maple syrup
Cook on low in crockpot for 6 hours. Stir every hour. Cool. Pour into jars. CAN NOT be shelved. Will keep in fridge for 4-5 months.
Serve with warm biscuits! Take some to the neighbors and you’ll be the toast of the town!!
Happy ALMOST Thanksgiving Y’all!
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