Description
This slow cooker pumpkin butter is a rich, spiced spread perfect for autumn. Made with pumpkin puree, warm spices, and natural sweeteners, it cooks low and slow to develop a deep, concentrated flavor and thick, spreadable texture. Ideal for toast, muffins, or as a flavorful addition to desserts.
Ingredients
Scale
Ingredients
- 1 (29 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup apple juice
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
Instructions
- Add ingredients: Combine pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice in the slow cooker. Stir well to blend all ingredients evenly.
- Cook covered on low: Place the lid on and cook on the low setting for 5 to 6 hours. Stir occasionally to prevent sticking and ensure even cooking. The mixture should thicken and deepen in color.
- Remove lid and thicken: Take off the lid for the final hour of cooking to allow moisture to evaporate and the pumpkin butter to thicken further, achieving the desired spreadable consistency.
- Cool and store: Remove the slow cooker insert and allow the pumpkin butter to cool completely before transferring it to airtight containers for storage.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Adjust sweetness by adding more or less sugar according to taste.
- Stir periodically during cooking to prevent burning on the edges.
- Store refrigerated in airtight containers for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Condiment/Spread
- Method: Slow Cooking
- Cuisine: American
