Crock Pot Pumpkin Butter
This Crock Pot Pumpkin Butter is a warm, spiced spread perfect for toast, pancakes, or as a filling for pastries. It's easy to make and fills your home with the inviting scents of fall.
Equipment
- 1 Crock Pot
- 1 mixing bowl
- 1 whisk or spoon
- 1 set measuring cups and spoons
- 1 jar or airtight container
Ingredients
- 2 cups pumpkin puree Canned or fresh.
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup apple cider
Instructions
- In a mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, nutmeg, cloves, ginger, and salt. Stir well to combine all the ingredients.
- Add the vanilla extract and apple cider to the mixture and mix until smooth.
- Transfer the mixture to your Crock Pot and spread it evenly across the bottom.
- Cover the Crock Pot and cook on low for 4 hours, stirring occasionally.
- After 4 hours, check the consistency of the pumpkin butter. If it's not thick enough, cook it longer with the lid slightly ajar to allow excess moisture to escape.
- Once done, allow the pumpkin butter to cool slightly before transferring it to a jar or airtight container.
- Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
This pumpkin butter makes a great gift around the holidays.
You can adjust the spice levels to your preference by adding more or less of any spices.
Try using it as a topping for cheese, or as a filling in desserts like muffins or pies for an added twist.