Crock Pot Pumpkin Butter
This Crock Pot Pumpkin Butter is a delightful and aromatic spread perfect for fall. With minimal effort, you can create a beautifully smooth and spiced pumpkin butter that’s great on toast, pancakes, or as a filling for pastries.
Equipment
- 1 Crock Pot
- 1 mixing bowl
- 1 set measuring cups and spoons
- 1 whisk or spoon for mixing
- several storage jars for storing the pumpkin butter
Ingredients
- 2 cups canned pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- In a large mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Stir well to combine all the ingredients evenly.
- Add the vanilla extract and lemon juice to the mixture, then mix again until fully blended.
- Transfer the pumpkin mix to the Crock Pot, spreading it evenly across the bottom.
- Cover the Crock Pot with its lid and set it to low heat. Cook for 8 hours, stirring occasionally.
- After 8 hours, check the consistency. If it’s still a bit runny, cook for an additional hour uncovered to allow it to thicken.
- Once done, allow the pumpkin butter to cool slightly before transferring it to clean storage jars.
- Store in the refrigerator for up to 2 weeks or can it for longer shelf life.
Notes
For a smoother texture, blend the pumpkin butter with an immersion blender before transferring to jars.
This pumpkin butter makes a great gift during the fall season; consider giving it in cute jars with fabric and twine.
Feel free to adjust the spices according to your taste preference.