My very first recipe on this blog was from the slow cooker. Then I gave mine away, moved countries, eventually got a new one I never used, and now I am dusting it off to more easily have dinner ready when we get home from a long day. Desperate to make it feel like fall even though the temperatures suggest we are in a summer heat wave right now, I thought of cooking some delicious pumpkin butter. But!!! I also had a ton of apples from our trees needing to get used up, so I threw them all in together with some spices, and out came deliciousness! So here we go :-)
Preparation time: 15 minutes
Slow cooker time: 6 hours
1 medium sized sugar pie pumpkin or pumpkin of your choice (makes about 5-6 cups chopped pumpkin), skin cut off, seeds taken out, chopped into bite sized pieces
2 cups apples, peeled, cored, and chopped
3/4 cups maple syrup
1 1/2 Tbsp ground cinnamon
1 Tbsp ground, dried ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground all spice
lemon for taste adjusting when done cooking
Combine everything in the slow cooker.
Turn on to low heat for 6 hours. Pumpkin should fall apart and it should smell delicious!
Puree with immersion blender or transfer to stand up blender to get smooth.
Do a little taste test, you may want to add a squeeze of lemon to cut through the spices.
Store in fridge for up 1 month.
Happy pumpkin days!
