Description
Indulge in the flavors of fall with this easy Slow Cooker Pumpkin Butter recipe. Sweet, aromatic, and perfect for spreading on toast or swirling into yogurt.
Ingredients
Scale
Canned Pumpkin Purée:
- 2 cans (15 oz each) pure pumpkin purée (not pumpkin pie filling)
Other Ingredients:
- 1/2 cup apple juice or cider
- 3/4 cup brown sugar (packed)
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: Add all ingredients to the slow cooker and stir well to combine.
- Cook: Cover and cook on low for 4–5 hours, stirring every hour to prevent sticking. The mixture will darken in color and thicken as it cooks.
- Cool and Store: Once thick and spreadable, turn off the slow cooker and let the pumpkin butter cool slightly. Transfer to sterilized jars or airtight containers. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- For a smoother texture, blend the finished pumpkin butter with an immersion blender before cooling.
- This spread is perfect on toast, pancakes, oatmeal, or swirled into yogurt.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 7g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
