Crock Pot Pumpkin Butter
This delicious crock pot pumpkin butter is a perfect blend of pumpkin puree and warm spices. It’s a smooth, spreadable treat that makes a great addition to toast, muffins, or pancakes. Simply combine your ingredients in a slow cooker and let the flavors meld together for a cozy fall delight.
Equipment
- 1 Crock pot
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Glass jars or containers for storage
Ingredients
- 2 cups pumpkin puree canned or homemade
- 1 cup brown sugar packed
- ½ cup apple cider or apple juice
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Prepare your crock pot by plugging it in and setting it to low heat.
- In a large bowl, combine the pumpkin puree, brown sugar, apple cider, and lemon juice. Mix well.
- Add in the ground cinnamon, nutmeg, ginger, allspice, cloves, and salt. Stir until all ingredients are fully incorporated.
- Pour the pumpkin mixture into the preheated crock pot.
- Cover the crock pot and cook on low for about 6 hours. Stir the mixture every hour to prevent sticking and ensure even cooking.
- After 6 hours, check the consistency of the pumpkin butter. If it is too thin, continue cooking for another hour with the lid off to thicken it.
- Once done, allow the pumpkin butter to cool slightly before transferring it to glass jars or containers.
- Store in the refrigerator for up to 2 weeks or can for longer shelf-life.
Notes
For a spicier version, feel free to adjust the spices according to your preference.
You can use this pumpkin butter as a filling for pastries or as a topping for desserts.
This recipe is easily doubled if you want to make a larger batch!