Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, December 1, 2013


Yield: 8 4-ounce jars

1 29-ounce can pumpkin puree
1 1/4 cups light brown sugar
1/4 cup white granulated sugar
6 tablespoons maple syrup
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt


Mix all the ingredients in a medium 3 1/2-quart slow cooker. Stir well. Cover and cook on high for 2 hours, stirring occasionally.
Remove the lid and cook on high for 30 minutes to 1 hour more to reach desired thickness.
Turn off the cooker and let the pumpkin butter cool to room temperature. Store in the refrigerator for 6 weeks or freeze for up to 3 months.

Adapted from Not Your Mother’s Slow Cooker Cookbook

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