Thanksgiving is upon us this week!  Soon the sights and smells of pumpkin will give way to the sights and smell of pine trees, peppermint and cinnamon.  But before that happens, embrace those last cans of pumpkin puree that are sitting in your pantry and make this Spiced Pumpkin Butter for yourself or for others. It’s delicious! I have house guests coming in a few days and I thought this would be a fun condiment to have out for breakfast to spread on a thick slice of good bread or to use as an appetizer to pair up with some baked brie and crackers.  Make some for yourself and jar up the rest to give to those who are hosting you and your family this holiday weekend.  The extra bonus is that it makes your house smell incredible!  Enjoy this last week of fall flavors, tastes and smells.

Slow Cooker Spiced Pumpkin Butter (Makes about 6 cups)

*if you are not intending to give some pumpkin butter away or freeze some, I’d cut the recipe in half or by one-third.

Directions:

3 15 oz can pumpkin puree

2 cups pure maple syrup

1/2 cup brown sugar

3/4 cup apple juice

3 Tbsp lemon juice (about one lemon)

3 tsp ground ginger

3/4 tsp ground cinnamon

3/4 tsp ground nutmeg

1/4 tsp salt

Directions:

Place all ingredients in slow cooker and mix together.  Cook on low for about 3 hours or until thickened.  Stir periodically (every 30 minutes or so).  Cool and then jar pumpkin butter.  Store in refrigerator up to one week or freezer up to 6 months.

Adapted slightly from TeenieCakes.com