Slow Cooker Pumpkin Butter
This Slow Cooker Pumpkin Butter is a delightful seasonal spread that's perfect for toast, pancakes, or even as a filling in desserts. It combines the rich flavor of pumpkin with warm spices, making it a cozy addition to your fall meals.
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 whisk or spoon
- 1 measuring cups and spoons
- 1 jar or airtight container for storage
Ingredients
- 2 cups canned pumpkin puree
- 1 cup brown sugar packed
- ½ cup apple cider or juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- In a mixing bowl, combine the canned pumpkin puree, brown sugar, apple cider, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Whisk together until smooth.
- Pour the pumpkin mixture into the slow cooker.
- Cover and cook on low for 8 hours, stirring occasionally if possible.
- After 8 hours, check the consistency. If it is too runny, continue cooking with the lid off for an additional hour to thicken it up.
- Once thickened to your liking, remove from the heat and let it cool slightly.
- Transfer the pumpkin butter into clean jars or an airtight container for storage.
Notes
This pumpkin butter can be stored in the refrigerator for up to 2 weeks.
It can also be frozen for longer storage; just thaw before using.
Feel free to adjust the spices according to your taste for a more intense flavor.
This spread tastes great on toasted bread, muffins, or as a filling for pastries. Enjoy!