“Made in a slow cooker. Mom has made this and I have tasted it--superb. This recipe uses canned pumpkin puree but you can cook and puree fresh pumpkin--need about 3 cups smooth pumpkin puree.”
READY IN:
3hrs 10mins
YIELD:
3 3/4 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Add all the ingredients to a slow cooker; stir using a spatula until well mixed (don't worry if there are some lumps in the sugar; they will melt into the butter during cooking).
  2. Use the spatula to scrape down the sides.
  3. Cover and cook on HIGH for 2 hours, stirring occasionally.
  4. Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
  5. Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
  6. Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
  7. Store, covered, in the refrigerator for up to 6 weeks.
  8. Or transfer to small plastic containers and freeze up to 3 months.

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