Description
Indulge in the warm flavors of fall with this Slow Cooker Pumpkin Butter recipe. Made with wholesome ingredients like pumpkin puree, brown sugar, and a blend of spices, this butter is perfect for spreading on toast, mixing into oatmeal, or adding a dollop to desserts.
Ingredients
Scale
Canned Pumpkin Puree:
- 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)
Light Brown Sugar:
- 2 ½ cups packed
Apple Juice:
- 2 cups (cider works well too)
Spices:
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- 1 dash salt
Instructions
- Add Ingredients: Combine pumpkin puree, brown sugar, apple juice, spices, and salt in the slow cooker. Stir until well mixed.
- Cook: Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Cool and Store: Once done, stir the pumpkin butter and let it cool for an hour. Spoon into jars for storage.
Notes
- YIELD – Makes about 5 1/2 pint jars.
- Storing Tips: Pumpkin butter can be refrigerated for two weeks or frozen for up to six months. Do not leave it at room temperature.
- This recipe is not suitable for canning due to the low acidity of pumpkin and squash. Freeze extra jars instead of canning.
- Prep Time: 5 minutes
- Cook Time: 4 hours on Low or 2 hours on High
- Category: Spread
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 116 kcal
- Sugar: 26g
- Sodium: 12mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pumpkin Butter, Fall Recipe, Slow Cooker, Spread, Pumpkin Puree
