Ingredients
• 2 cups pumpkin puree (unsweetened)
• ½ cup maple syrup or brown sugar
• ¼ cup apple cider or orange juice
• 1 tbsp lemon juice (for brightness)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp cloves
• Pinch of salt
Instructions
- In a slow cooker, whisk together all ingredients until smooth.
- Cover and cook on LOW for 6–8 hours, stirring once or twice, until thickened and deeply golden.
- Remove lid during the last hour to help excess moisture evaporate.
- Let cool slightly. Use an immersion blender to smooth if needed.
- Transfer to clean jars. Chill or store at room temp for up to 1 week, or freeze for longer.
✨ Uses:
• Spread on toast, muffins, or pancakes
• Swirl into oatmeal or yogurt
• Fill thumbprint cookies or crepes
• Gift in pretty jars with a ribbon
💡 Make it spicier: Add a pinch of cayenne or extra ginger.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 7 hrs , Total Time : 7 hrs 10 mins , Servings : 10 (2-tbsp servings) , Calories : 60 per serving , Net Carbs: 15g , Fats: 0g , Protein: 1g