Description
Indulge in the cozy flavors of fall with this easy Slow Cooker Pumpkin Butter recipe. Made with pumpkin purée, warm spices, and a touch of sweetness, this spread is perfect for topping toast, stirring into oatmeal, or adding a taste of autumn to your favorite dishes.
Ingredients
Scale
Pumpkin Butter:
- 1 (29-ounce) can pumpkin purée (or 3 1/2 cups fresh purée)
- 1 cup apple cider or apple juice
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (for freshness and preservation)
Instructions
- Add Ingredients: Add the pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt to a slow cooker. Stir until well combined.
- Cook: Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours, stirring occasionally.
- Thicken: Uncover during the last 30 minutes to allow excess moisture to evaporate. Stir in lemon juice and let the pumpkin butter cool slightly.
- Store: Transfer to clean glass jars or airtight containers. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Notes
- This recipe is not safe for water bath canning, but it freezes beautifully.
- Use pumpkin butter on toast, pancakes, oatmeal, yogurt, or swirl into baked goods.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
