Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter is a deliciously spiced spread that’s perfect for fall. With its rich flavor and smooth texture, it’s a delightful addition to toast, pancakes, and desserts. This easy, slow-cooked recipe allows the warm spices to meld beautifully with the pumpkin, creating a comforting treat.

Ingredients

• 1 29 oz can pumpkin puree or about 3 1/2 cups homemade pumpkin puree
• 1 cup apple juice or cider
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt

Directions

1. Combine Ingredients: In a slow cooker, combine the pumpkin puree, apple juice or cider, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, and salt. Stir well to combine all the ingredients.
2. Cook: Cover the slow cooker with the lid slightly ajar to allow steam to escape. This helps the mixture thicken. Cook on low for 6-8 hours, stirring occasionally, until the mixture is thick and dark in color. The pumpkin butter is ready when it reaches a spreadable consistency.
3. Cool and Store: Once cooked, let the pumpkin butter cool to room temperature. Transfer it to airtight containers or jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 6-8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Servings: About 4 cups

Variations

• Sweetness Adjustment: Reduce the sugar for a less sweet pumpkin butter, or substitute with maple syrup or honey.
• Spice Variations: Experiment with additional spices like cardamom or vanilla for a unique flavor profile.
• Add-ins: Consider adding chopped nuts or dried fruit for texture.

Storage/Reheating

• Storage: Store in airtight containers in the refrigerator for up to 2 weeks. For longer storage, freeze in jars or containers, leaving some space for expansion.
• Reheating: Thaw in the refrigerator overnight and stir well before using.

10 FAQs

1. Can I use fresh pumpkin?
   Yes, you can use homemade pumpkin puree; just ensure it’s well-pureed.
2. Is pumpkin butter the same as pumpkin puree?
   No, pumpkin butter is spiced and cooked down to a spreadable consistency, while pumpkin puree is simply pureed pumpkin.
3. Can I use a different type of sweetener?
   Yes, you can substitute granulated sugar with brown sugar, maple syrup, or honey.
4. What can I use pumpkin butter on?
   It’s delicious on toast, pancakes, waffles, muffins, and even in oatmeal or yogurt.
5. How do I know when it’s done cooking?
   The pumpkin butter should be thick and dark in color, and have a spreadable consistency.
6. Can I can pumpkin butter?
   Yes, but follow safe canning practices if you choose to can it.
7. What should I do if it’s too runny?
   Continue cooking it uncovered on low until it thickens to your desired consistency.
8. How can I make it spicier?
   Add more ground ginger or even a pinch of cayenne pepper for a kick.
9. Can I make this recipe on the stovetop?
   Yes, simmer in a saucepan over low heat for about 1-2 hours, stirring frequently.
10. Does pumpkin butter need to be refrigerated?
    Yes, refrigerate after cooking and cooling to keep it fresh.

Conclusion

Slow Cooker Pumpkin Butter is a delightful way to embrace the flavors of fall. Easy to prepare and incredibly versatile, this pumpkin butter can elevate any meal. Spread it on your favorite breakfast items or use it in desserts for a seasonal touch. Enjoy the warm, comforting flavors in every bite!

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