Pumpkin Butter (Crock Pot)


  • 4 lemons, juice of
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons cinnamon
  • 4 cups sugar
  • 8 cups pumpkin puree

1 Squeeze the lemons and add their juice to the pumpkin and spices. 2 Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth. 3 Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.

View full recipe at SpringPad


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