Slow Cooker Pumpkin Butter Recipe
Introduction
Slow Cooker Pumpkin Butter is a rich, spiced spread that’s perfect for autumn mornings or cozy snacks. Made with simple ingredients and cooked low and slow, it develops deep flavors and a smooth texture.
Ingredients
- 2 cups pumpkin puree
- 1 cup apple juice
- 1 cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Step 1: Combine the pumpkin puree, apple juice, sugar, cinnamon, nutmeg, and cloves in a slow cooker. Stir everything together until well mixed.
- Step 2: Cover and cook on low for 6 to 8 hours or until the mixture is thickened and reduced by about half.
- Step 3: Use an immersion blender to blend the mixture until smooth. Alternatively, transfer to a blender in batches and blend carefully.
- Step 4: Let the pumpkin butter cool slightly, then store in sterilized jars or containers.
Tips & Variations
- For a deeper flavor, add a splash of vanilla extract after cooking.
- Adjust sweetness to taste by reducing or increasing the sugar.
- Use fresh pumpkin puree or canned, but ensure it is pure pumpkin, not pumpkin pie filling.
Storage
Store pumpkin butter in airtight containers in the refrigerator for up to 2 weeks. For longer storage, freeze in small portions for up to 3 months. Reheat gently in a saucepan or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
How thick should the pumpkin butter be?
The pumpkin butter should be thick enough to spread easily without running. It will thicken more as it cools, so aim for a consistency similar to applesauce before blending smooth.
PrintSlow Cooker Pumpkin Butter Recipe
This Slow Cooker Pumpkin Butter is a rich, flavorful spread made with pumpkin puree and warm spices, perfectly balanced with apple juice and sugar. Slow cooking melds the flavors together, resulting in a thick, smooth butter that is ideal for spreading on toast, muffins, or stirring into oatmeal.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: About 4 cups 1x
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 4 cups pumpkin puree (fresh or canned)
- 1 cup apple juice
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Combine Ingredients: In the slow cooker, add 4 cups of pumpkin puree, 1 cup of apple juice, 1 cup of sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves. Stir gently to mix all ingredients together.
- Cook Slowly: Set the slow cooker to low heat and cook uncovered for 6 to 8 hours. Stir occasionally to prevent sticking. The mixture should thicken and reduce as it cooks.
- Blend Smooth: Once thickened, use an immersion blender directly in the slow cooker or transfer the mixture to a blender. Blend until the pumpkin butter is smooth and creamy in texture.
- Cool and Store: Allow the pumpkin butter to cool, then transfer into sterilized jars or airtight containers. Refrigerate for up to 2 weeks or freeze for longer storage.
Notes
- Use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar.
- Adjust the sugar to your taste preference; you can reduce for a less sweet version.
- Stirring occasionally during cooking helps prevent burning on the bottom of the slow cooker.
- Ensure the pumpkin butter is completely cooled before sealing jars to avoid condensation and mold.
- Great as a spread, a topping for desserts, or mixed into yogurt and oatmeal.
Keywords: Pumpkin butter, slow cooker recipe, pumpkin spread, fall recipes, autumn spread, pumpkin puree recipe
