Ingredients

The following ingredients have 2 Servings
  • 30 oz canned pumpkin puree ((not pumpkin pie filling))
  • 1 cup brown sugar
  • 1/2 cup apple cider (or apple juice)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp maybe more freshly ground nutmeg
  • 1/2 tsp vanilla paste or the seeds of 1/2 a vanilla bean

Instruction

  • Whisk together all the ingredients and put into the crock pot. Turn on LOW and cook for one hour.
  • Stir the contents and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space.
  • Crock pots vary a bit, so your butter might take a little more or less time.
  • This step is OPTIONAL, but I like to pass the puree through a mesh strainer before I put it in jars. It just makes it a touch silkier. Push the puree through the sieve firmly with the back of a large spoon to get as much through as possible. Scrape the spoon along the outside of the strainer to release the thick puree.
  • Spoon the butter into one jar, or several smaller jars and let cool. Then cap tightly and refrigerate. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.