Slow Cooker Pumpkin Butter Recipe
This Slow Cooker Pumpkin Butter recipe transforms canned pumpkin puree into a luscious, spiced spread perfect for autumn. Simmered slowly with brown sugar, apple juice, and warm spices like cinnamon, nutmeg, cloves, and ginger, it offers a rich and flavorful treat ideal for toast, baking, or as a cozy seasonal condiment. The slow cooker method allows the flavors to meld beautifully with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 2-4 hours (depending on slow cooker setting) or 30 minutes (stovetop)
- Total Time: 4 hours 10 minutes (slow cooker), 40 minutes (stovetop)
- Yield: About 5 ½ pint jars 1x
- Category: Spread/Preserve
- Method: Slow Cooking or Stove-Top Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15-oz. can)
- 2 ½ cups light brown sugar, packed
- 2 cups apple juice (cider works well too)
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- 1 dash salt
Instructions
- Combine Ingredients. In your slow cooker, add the pumpkin puree, light brown sugar, apple juice, ground cinnamon, nutmeg, cloves, ginger, and a dash of salt. Stir thoroughly until all ingredients are well mixed.
- Cook Slowly. Cover the slow cooker and cook the mixture on LOW for 4 hours or on HIGH for 2 hours. This slow simmer allows the flavors to meld and the mixture to thicken nicely.
- Stir and Cool. Once cooking time is complete, stir the pumpkin butter to combine evenly. Allow it to cool on the counter for about one hour before transferring into jars or containers.
- Stove Top Alternative. If you prefer not to use a slow cooker or need the pumpkin butter faster, combine all ingredients in a large saucepan over low heat. Simmer gently for 30 minutes, stirring frequently to prevent sticking and to encourage thickening.
- Storage. After cooling, store pumpkin butter in airtight jars. Refrigerate for up to two weeks or freeze for up to six months to maintain freshness and flavor.
Notes
- Makes about 5 ½ pint jars of pumpkin butter.
- Do not leave pumpkin butter out at room temperature; it must be refrigerated or frozen to ensure safety.
- This recipe is not suitable for home canning as pumpkin and squash are low acid and thick, posing food safety risks.
- Freezing extra jars is the preferred preservation method.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 18g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pumpkin butter, slow cooker pumpkin butter, fall recipes, pumpkin spread, pumpkin puree recipe, autumn preserves
Find it online: https://islawhite.com/slow-cooker-pumpkin-butter-recipe/
