I’m so excited for today’s post. This recipe incorporates two things that I love, pumpkin and the slow cooker. Now that it’s getting cooler, that slow cooker has been getting a ton of use in my house and I couldn’t be happier. The house smells great while it’s cooking, I only have one dish to clean, and it does all the work for me. Can I get an AMEN?!
This recipe is great nutritionally as well. Pumpkin is often over-looked for it’s fiber which will help you stay fuller for longer. It also has the antioxidant called beta-carotene which is great for fighting inflammation and I say with the Vitamin C it has, eat up while you’re sick At least that’s my justification…
Molasses is really great as well especially for pregnant women. It’s full of hidden nutritional gems like magnesium, manganese, potassium and vitamin B6. Maganese is a crucial mineral for your normal bone development, which is important for your growing baby. B6 and potassium are involved with water retention so getting enough of it may help shrink your swollen feet and ankles. Woohoo!
Pumpkin Butter Recipe
Prep Time: None
Total Time: 5-6 hours
Makes: 5 cups
- 2 – 15 oz. cans pumpkin puree
- 1 cup apple juice, unsweetened
- 1 cup honey
- 1/4 cup Grade B maple syrup
- 2 teaspoons molasses (look for organic, unsulpured, blackstrap molasses if possible)
- 2 tablespoons lemon juice
- 1 1/2 teaspoons pumpkin pie spice
- pinch of salt
Place ingredients in a slow cooker and cook on low for 5-6 hours. Allow to cook for awhile, pour into a mason jar and keep in the fridge overnight.
A few ways to use pumpkin butter; serve it on toast, add to your latte, make pumpkin oatmeal, add to your yogurt, use it as a dip for your apple slices.
I”d Like To Know
What do you slather your pumpkin butter on. Share in the comments below.