Description
Delight in the flavors of fall with this homemade Slow Cooker Pumpkin Butter. Perfect for spreading on toast, stirring into oatmeal, or using as a delicious topping for desserts, this recipe is easy to make and packed with seasonal spices.
Ingredients
Scale
- 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
Instructions
- 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.
- Cook: Cover the slow cooker with the lid slightly ajar to allow steam to escape, which 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.
- 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.
Notes
- This pumpkin butter makes a great gift for the holidays when jarred and decorated.
- You can adjust the spices according to your taste preferences; feel free to add more cinnamon or nutmeg for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 6 hours