Ingredients
- 2 lb. “pie” or “sugar” pumpkin (makes ~1 lb. of pumpkin butter) OR 15 oz can of pure pumpkin
- 1/4 cup apple cider
- 4 Tbs. pure maple syrup
- 1 Tbs. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. apple cider vinegar
- 1/4 tsp. sea salt
Instructions
- Cut the pumpkin in half with a large, sharp knife. Scoop out the inside seeds and strings with a spoon and discard (you may roast the seeds for a delicious snack, if you like – see my roasted pumpkin seeds recipe for the how-tos).
- Cover the bottom of the crockpot bowl with water. Cut the cleaned pumpkin into quarters and place in the crockpot. Cover and cook on low for approximately 4 hours, or until fork tender. Remove from the crockpot and set aside to cool.
- Once cooled enough to handle, cut the meat from the rind of the pumpkin and return to the crockpot (emptied of any remaining water). Purée with a stick blender or using a large food processor. Add other listed ingredients and and stir. Keeping the crockpot on low, continue to cook until the desired consistency is reached: if the purée is too thin, cook with the lid off, stirring occasionally; if it is too thick, thin by adding more apple cider by the tablespoon and cover with the lid.
- Allow to fully cool before spooning into jars and refrigerating.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.