Slow Cooker Pumpkin Butter
by lfrisch
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INGREDIENTS
- 2 (15-ounce) cans of canned pumpkin or about 4 cups
- 1 1/4 cups maple syrup
- 1/2 cup apple juice
- 2 Tablespoons lemon juice
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 recipe (243g) | ||
| Recipe Makes: 1 | ||
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| Calories: 336 | ||
| Calories from Fat: 7 (2%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 336
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