Description
This slow cooker pumpkin butter is a thick, spiced spread made from pumpkin puree, sugars, and warming autumn spices. It slowly cooks in a crockpot to develop deep flavors and a rich, velvety texture, perfect for spreading on toast, stirring into yogurt, or adding to recipes for a seasonal twist.
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
- Combine Ingredients: Add pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice to the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook Slowly: Cover the slow cooker and set it to low. Cook the mixture for 5 to 6 hours, stirring occasionally to prevent sticking and ensure even cooking, until it thickens and darkens in color.
- Thicken Further: Remove the lid during the last hour of cooking. This allows the steam to escape so the pumpkin butter can thicken more and develop a richer consistency.
- Cool and Store: Once thickened, remove the slow cooker insert to cool completely. Transfer the pumpkin butter into airtight containers for storage and refrigerate once cooled.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Stir occasionally during cooking to prevent burning on the sides of the slow cooker.
- The pumpkin butter will thicken more as it cools.
- Store in airtight containers in the refrigerator for up to 2 weeks or freeze for longer storage.
