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Slow Cooker Pumpkin Butter Recipe

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★★★★★

4.9 from 124 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://famdishes.com/slow-cooker-pumpkin-butter-recipe/