Crock Pot Pumpkin Butter
This rich and flavorful crock pot pumpkin butter is a delightful spread for toast, pancakes, or muffins. It's a simple, hands-off recipe that captures the essence of fall in every spoonful.
Equipment
- 1 slow cooker (crock pot)
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 jar or airtight container for storage
Ingredients
- 15 oz pure pumpkin puree
- 1 cup brown sugar Adjust sweetness as desired.
- ½ cup apple cider
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon lemon juice Optional for tanginess.
Instructions
- In the slow cooker, combine the pumpkin puree, brown sugar, apple cider, ground cinnamon, ground nutmeg, ground ginger, ground allspice, vanilla extract, and salt.
- If you prefer a tangy flavor, add the lemon juice at this point.
- Stir the mixture until all ingredients are well combined.
- Cover the slow cooker and set it on low heat. Cook for 6 hours, stirring occasionally to prevent sticking.
- After 6 hours, check if the pumpkin butter has thickened and darkened in color. If it hasn't thickened to your liking, cook for an additional hour with the lid off to allow excess moisture to evaporate.
- Once done, let the pumpkin butter cool slightly before transferring it to a clean jar or airtight container for storage.
Notes
This pumpkin butter can be stored in the refrigerator for up to two weeks or can be canned for longer storage.
You can adjust the sweetness by adding more or less sugar according to your taste.
Pumpkin butter is great as a spread, or you can use it in baking recipes for added flavor. Enjoy it on toast, pancakes, or mixed into yogurt!