Pumpkin Butter

I love the holidays.

There's family gatherings, which truthfully, isn't as meaningful to me as it is to others because we all live within a mile of each other and see each other daily.  There's vacation time from school and work, which might be one of my favorite parts.  Either that, or it's the massive surplus of delicious food and desserts.

My cupboards don't feel complete in the fall unless there's a couple cans of pumpkin puree available.  I used a little bit the other day to make my Pumpkin Pie Beer Bread, and I wanted to use the rest of the can.  I don't have the patience to wait and go grocery shopping for ingredients, so I decided to make pumpkin butter, as it's super easy and the ingredients are minimal.

Plus, there's something about fall that makes me want to break out the slow cooker.  I was excited to have a good reason to cook without really having to cook and, you know, exert energy.

Pumpkin butter is totally easy to prepare and cook.  The hardest part is stirring.  Or, maybe getting the can off of the pumpkin puree...




Pumpkin Butter

1 large can pumpkin puree
1 cup white sugar
2 tbsp Pumpkin Pie Spice



Combine ingredients in a slow cooker.

Cook on low for 8 hours, stirring occasionally.

Pour into sterilized jars.