Categories: Pumpkin, Slow Cooker
Ingredients
- 1 (29 ounce) can pumpkin puree
- 1 1/4 cups firmly packed light brown sugar
- 1/2 cup mild honey
- 1 lemon, juice of
- 1 tablespoon cider vinegar
- 3/4 teaspoon pumpkin pie spice
Directions
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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).
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Use the spatula to scrape down the sides.
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Cover and cook on HIGH for 2 hours, stirring occasionally.
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Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
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Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
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Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
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Store, covered, in the refrigerator for up to 6 weeks.
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Or transfer to small plastic containers and freeze up to 3 months.