Crockpot Pumpkin Butter

This is my own recipe. I didn't want to make one using refined sugar and this came out so yummy and creamy. If you are making this for diabetics, replace the maple syrup with more agave nectar.

Ingredients:

• 8 cups pumpkin puree (I used fresh)
• 1 cup maple syrup
• 1 cup amber agave nectar
• 1 cup orange juice
• 1 Tbsp. cinnamon
• 2 tsp. ginger
• 1/2 tsp. cloves
• 1/4 tsp. nutmeg
• 2 tsp. vanilla extract

Directions:

Place all ingredients except for vanilla in a crock-pot. Stir well. Cook on high for about 4-5 hours then on low for another 1-2 hours. You will end up with about 5 1/2 cups of butter after much of the liquid is absorbed. Make sure you mix every few hours and leave the lid off just a bit for the last few hours of cooking so more of the liquid can evaporate.

Refrigerate overnight then add vanilla (just make sure butter is cool before adding the vanilla). Blend with a hand blender to make it smoother. Place in canning jars and freeze. This is good for one year in the freezer, and about 3 weeks in the fridge.

Source: recipe from my blog: thefrugalvegan.wordpress.com

• http://thefrugalvegan.wordpress.com/

By Lisa from Halifax, NS