Description
Sweet, spiced slow cooker pumpkin butter made with canned pumpkin, brown sugar, and warm fall spices. Perfect on toast, pancakes, ice cream, or stirred into yogurt.
Ingredients
- 45 oz canned 100% pumpkin puree (three 15-oz cans OR one 29-oz plus one 15-oz can)
- 2 ½ cups light brown sugar, packed
- 2 cups apple juice (or cider)
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground ginger
- 1 dash salt
Instructions
1. Place pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt into a slow cooker. Stir until combined.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
3. Check consistency: pumpkin butter should be thick, glossy, and spreadable. Stir well.
4. Cool on the counter for 1 hour before spooning into jars.
5. Stovetop option: combine ingredients in a saucepan, simmer on low for 30 minutes while stirring.
Notes
Pumpkin butter will last up to 2 weeks in the fridge or 6 months in the freezer.
Not safe for canning due to low acidity.
For a smoother spread, blend with an immersion blender after cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Spread, Breakfast, Condiment
- Method: Slow Cooker
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 2 tbsp
- Calories: 116
- Sugar: 26g
- Sodium: 12mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg