Crockpot Pumpkin Butter

Recently, Katie posted a recipe on her blog that looked SO good, I just had to try it. It was for pumpkin butter. She made the chunky style, but mine is what could probably be called the 'lazy woman method'. Instead of using whole pumpkins, I used canned pumpkins from the Libby can. The result was tasty and good! Here is the recipe, with a few adjustments from Katie's to make it my own.

Pumpkin Butter

In a crockpot, place:

3 large cans pumpkin, pureed
6 cups sugar (may substitute stevia and maple syrup)
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 teaspoons lemon juice
4 - 6 cups water

Place all ingredients in large crockpot and whisk together until smooth. Place on low setting and cook until thick and creamy (about 24 hours). During the last hour or two, remove lid from crockpot to evaporate more of the liquid. Spoon into jars and lid until use.

Thank you, Katie, for a great recipe! I love the recipes you share enjoy trying them out. If others are interested in reading Katie's blog, it's listed on the right-hand side of my blog page and is called "Simple Katie".