November 26, 2013

Pumpkin Butter

  • 1 large pumpkin
  • 1 cup honey
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 2 teaspoons vanilla (optional)

Fill a five quart slow cooker with pumpkin and little water. Cook all day on low. Then peel your pumpkin and return the pumpkin to the slow cooker and cook all night on low.  The next morning mash pumpkin with a potato masher or a wooden spoon and add next six ingredients. Cook for the rest of the day in slow cooker, stirring and mashing some more through out the day. Spoon pumpkin butter into jars and serve on biscuits. Yum!

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