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Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until mixture thickens. Cover and refrigerate. Makes 3 cups. Will keep about 2 weeks in refrigerator.
By Robin from Washington, IA
When pumpkins are in season, it is fun to make up some pumpkin butter that you can serve throughout the year. Using your slow cooker is a good method for saving some time. This is a page about making slow cooker pumpkin butter.