Yummy crockpot pumpkin butter made with fresh pumpkin, sugar, and spices in your slow cooker. Store in the refrigerator for up to three weeks.
Ingredients
- 1 cup white sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
- ½ teaspoon ground allspice
- 1 (5 pound) fresh pumpkin – seeded, peeled, and cut into 2-inch cubes
Directions
Step 1
Mix sugar, cinnamon, cloves, and allspice together in a bowl.
Step 2
Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
Step 3
Pur?e with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 128 | |
Calories 11 | |
% Daily Value * | |
Sodium0mg | 0% |
Total Carbohydrate3g | 1% |
Dietary Fiber0g | 1% |
Total Sugars2g | |
Protein0g | |
Vitamin C2mg | 8% |
Calcium5mg | 0% |
Iron0mg | 1% |
Potassium62mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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