Yummy crockpot pumpkin butter made with fresh pumpkin, sugar, and spices in your slow cooker. Store in the refrigerator for up to three weeks.
Ingredient
1 cup white sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
½ teaspoon ground allspice
1 (5 pound) fresh pumpkin - seeded, peeled, and cut into 2-inch cubes
Direction
Mix sugar, cinnamon, cloves, and allspice together in a bowl.
Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.
