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Pumpkin Butter – Slow Cooker

Posted By archives On March 20, 2010 @ 8:28 am In Crockpot,Vegetables | No Comments

Submitted by: Sue in NJ

Recipe By: Robin Robertson, Fresh from the Vegetarian Slow Cooker

Servings: 72

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

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.

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.

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 sure 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 instead 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.

Per 1 tbsp. serving: 16 Calories; trace Fat (1.5% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 31mg Sodium.


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