It is definitely beginning to feel like fall around here. This is a highly subjective statement since I live in South Florida. Fall to me means when I go for my morning walk/run, it is hovering around 80 or instead of the 90+ I’m used to most of the year. To me that means it is “cool” enough to break out my favorite fall treat – pumpkin butter.
- 30 ounces canned 100% pumpkin puree or fresh pumpkin
- 1 and 1/4 cups firmly packed light brown sugar
- 1/2 cup mild honey
- the juice of 1 lemon
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon apple pie spice
Dump all the ingredients into a slow cooker and stir until well mixed. Use a spatula to scrape down the sides of the pot. Cover and cook on high for 2 hours, stirring occasionally. Before you know it your house will smell like pumpkin heaven.
Remove the lid and let cook on HIGH for an additional 30-60 minutes until it thickens up a bit more. You can leave it as thick or watery as you like.
Turn off the slow cooker and let the pumpkin butter cool to room temperature in the pot. Fill into into jars or other air-tight containers. Store covered, in the refrigerator for up to 6 weeks or freeze in plastic containers for up to 3 months.