Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

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.

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.
Most Helpful

My family loved this. I made according to recipe, except made it on the stove, as my crockpot is large. Next time, I will double the recipe and use the crockpot. Not any trouble to make on the stove using the simmer setting though. Excellent on biscuits. another great recipe from Nurse Di!

justsaymo November 10, 2006