Slow Cooker Apple Pumpkin Butter
Yield: 2 cups • Serving Size: 1/4 cup • Calories per serving: 45 • Fat: 0 g • Protein: 0 g • Carbs: 9 g • Fiber: 2 g • Sugar: 8 g • Sodium: 1 mg • Cholesterol: 0 mgIngredients:
- 15 oz can pumpkin puree
- 4 medium Honeycrisp apples; peeled, cored and diced
- 3 tbsp pure maple syrup
- 1/4 cup baking Truvia
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- Add all ingredients to slow cooker and mix.
- Cook on low for 4 hours or until apples are very tender. Allow to cool for 30 minutes and blend in food processor (or using immersion blender) until butter reaches desired consistency.
- Store in refrigerator for up to 2 weeks or freeze.
Railay, Krabi, Thailand |
Patong Beach, Phuket, Thailand |
Maya Bay, Phuket, Thailand |
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