Pumpkin Butter - Slow Cooker

[Guest guest]

* Exported from MasterCook *

 

Pumpkin Butter - Slow Cooker

 

Recipe By :Robin Robertson

Serving Size : 72 Preparation Time :0:00

Categories : Crockpot Snacks

Spreads Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pie pumpkin -- peeled, seeded & diced

1 small yellow onion -- chopped

2 cups apple juice

1 cup brown sugar, packed -- or a natural sweetener

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon salt

 

1. In a 3 1/2 to 4 quart slow cooker, combine the pumpkin, onion, apple

juice, and brown sugar. Cover and cook on LOW for 8 hours, until the

pumpkin is very soft.

 

2. Stir in the spices and salt and mix well. Press the pumpkin mixture

through a metal strainer or food mill or purée in a food processor to

achieve a smooth consistency. Let cool to room temperature and store in

the refrigerator in a tightly covered container. It'll keep several weeks.

 

Source:

" Fresh From the Vegetarian Slow Cooker "

Copyright:

" 2004 "

Yield:

" 3 cups "

T(cooking):

" 8:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving: 16 Calories; trace Fat (1.5%

calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber;

0mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : This yummy spread is great to have on hand throughout the fall and

winter season. Its sweet-savory flavor is delicious with toast and

bagels, as well as on tea breads. Be sur to use a small, sweet pie

pumpkin and not the large, flavorless jack-o'-lantern variety. A

large orange-fleshed winter squash such as buttercup or kabocha

may be used intead of a pumpkin. This butter benefits from a

stirring halfway through the cooking process.

----Note by the author, Robin Robertson

 

 

Makes 3 to 4 cups of butter. One serving, for Mastercook's

nutritional

information purposes, is 1 tablespoon.

Nutr. Assoc. : 1216 0 0 0 0 0 0 0

[Guest guest]

oohh this sounds yummy. I love Pumpkin Butter. But what size pie pumpkin?

I have never used fresh pumpkin, I just used the canned stuff. Any Ideas

for me??

 

Thanks

Amy

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1 pie pumpkin -- peeled, seeded & diced

[Guest guest]

> But what size pie pumpkin?

 

Pie pumpkins are about the size of grapefruit. The rare times I buy one I

ask one of the produce guys to pick out a nice one for me, as I have no clue

what's ripe or a cooking pumpkin, as opposed to one just for decoration

purposes, as most pumpkins sold are.

 

I'm another one who usually reaches for the cans, and the next few weeks

they're going to be on sale in just about every grocery store, so now is the

time to stock up.

 

 

Sue in NJ

[Guest guest]

I will have to admit to NOT liking pie crusts...so we just make the pumpkin

pie filling and have that with whipped cream. I don't follow a recipe, but

it's really easy to make. Most of the pumpkin cans have the recipe for the

pies and yuo just amke and bake the filling.

Kay

 

 

-

" Sue in NJ " <susang

 

Thursday, November 03, 2005 5:44 AM

Re: Pumpkin Butter - Slow Cooker

 

 

>> But what size pie pumpkin?

>

> Pie pumpkins are about the size of grapefruit. The rare times I buy one I

> ask one of the produce guys to pick out a nice one for me, as I have no

> clue

> what's ripe or a cooking pumpkin, as opposed to one just for decoration

> purposes, as most pumpkins sold are.

>

> I'm another one who usually reaches for the cans, and the next few weeks

> they're going to be on sale in just about every grocery store, so now is

> the

> time to stock up.

>

>

> Sue in NJ

>