I came up with the concept after one Thanksgiving when we had so much leftover turkey. Zuppa Toscana is one of my favorite types of soup. I therefore developed this. For the past seven years, it has been a post-Thanksgiving tradition for my family. Excellent dish to use with holiday leftover turkey. Nice and cozy with a touch of light. fantastic for chilly nights. Serve with Italian bread for dipping and Parmesan cheese shaved on top.
| Prep Time: | 5 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- nonstick cooking spray
- 1 (29 ounce) can pumpkin puree
- 1 ½ cups brown sugar
- 1 ½ cups white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Spray the inside of a slow cooker with cooking spray.
- Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
- Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.
- You can add more sugar or less, depending on the sweetness level you want.
Reviews
Loved it! Shared it with my office for a breakfast potluck and it was a big hit!
This was definitely easy to make. I felt it was a bit too sweet but yet could have used a bit more spices like cinnamon and nutmeg.
Its good but not quite the right spices/flavor. Definitely easy, definitely great on fresh hot biscuits…yum.
I like pumpkin in everything. I like this alot.