Ingredients
- 2 cups canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- In a mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Stir in vanilla extract and lemon juice until well blended.
- Transfer mixture to a Crock Pot and spread it evenly.
- Cover and cook on low for 8 hours, stirring occasionally.
- If needed, cook uncovered for an additional hour to thicken.
- Let cool slightly, then spoon into clean jars and refrigerate.
Notes
- Adjust spices to taste—more cinnamon or ginger adds boldness.
- Substitute maple syrup for brown sugar for a richer flavor.
- Great warmed over the fire and served with bannock or flatbread.
- Store in the fridge for up to 2 weeks or freeze for up to 3 months.
- Blend for an ultra-smooth finish before storing.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Spread
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 15g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
