Put everything in the slow cooker.
Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (243g)|
|Recipe Makes: 1|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 14.8mg||1 %|
|Potassium 371.2mg||10 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 83.7g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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