Description
Indulge in the flavors of fall with this easy and delicious Slow Cooker Pumpkin Butter recipe. Made with simple ingredients and bursting with warm spices, this homemade pumpkin butter is perfect for spreading on toast, mixing into oatmeal, or using as a filling for pastries. Whip up a batch and savor the taste of autumn!
Ingredients
Scale
Pumpkin Butter:
- 2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
- 1 cup apple cider or apple juice
- 3/4 cup brown sugar (light or dark)
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add Ingredients to Slow Cooker: Combine pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt in the slow cooker. Stir well.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally until the mixture thickens and darkens.
- Thicken: Remove the lid for the last 30–60 minutes to allow excess moisture to evaporate. Stir in vanilla extract.
- Cool and Store: Let the pumpkin butter cool completely before transferring to jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Use pumpkin butter as a spread for toast, in oatmeal, or as a pastry filling.
- This recipe is not suitable for canning due to its low acidity.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 7g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
