Description
Indulge in the cozy flavors of autumn with this easy and delicious Slow Cooker Pumpkin Butter recipe. Perfect for spreading on toast or incorporating into your favorite fall dishes, this homemade pumpkin butter is sure to become a seasonal favorite.
Ingredients
Scale
Pumpkin Butter:
- 2 (15 oz) cans pumpkin purée (not pie filling)
- 3/4 cup apple cider or juice
- 1 cup brown sugar (adjust to taste)
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (added at end)
Instructions
- Add all ingredients except vanilla extract to a slow cooker and stir until fully combined. Cover and cook on low for 4–5 hours, stirring occasionally, until thick, smooth, and spreadable.
- Remove lid during the last 30–60 minutes to allow excess moisture to evaporate, if needed.
- Stir in vanilla extract at the end of cooking. Let cool before transferring to jars or containers.
- Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Notes
- Use pumpkin butter on toast, pancakes, oatmeal, yogurt, or in baking.
- For a deeper flavor, use dark brown sugar or a splash of bourbon.
- Not safe for canning.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 9g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
