Crock Pot Pumpkin Butter
This Crock Pot Pumpkin Butter is a delicious, spiced spread perfect for toast, pancakes, or muffins. It’s rich in flavors with a hint of sweetness and a touch of fall, making it a great addition to your breakfast or snack options.
Equipment
- 1 Crock Pot (slow cooker)
- 1 Mixing spoon
- 1 Measuring cups and spoons
- 1 Food processor or blender optional for a smoother texture
- 1 Jar or airtight container for storage
Ingredients
- 2 cups pumpkin puree canned or fresh
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Stir until well mixed.
- Add the vanilla extract and lemon juice to the mixture, stirring until fully incorporated.
- Transfer the pumpkin mixture into the Crock Pot, spreading it evenly.
- Cover and cook on low for 4 hours, stirring occasionally to prevent sticking and ensure even cooking.
- After cooking, taste the pumpkin butter and adjust sweetness or spices if desired.
- If a smoother consistency is preferred, use a food processor or blender to blend until desired texture is reached.
- Once cooled, transfer the pumpkin butter to a clean jar or airtight container for storage.
Notes
This pumpkin butter can be stored in the refrigerator for up to 2 weeks or can be canned for longer shelf life.
For added depth of flavor, consider adding a splash of maple syrup.
Use this pumpkin butter on toast, pancakes, yogurt, or as a filling in baked goods.