Description
This Slow Cooker Pumpkin Butter recipe transforms simple pumpkin puree and warm spices into a luscious, thick spread that embodies cozy fall flavors. Perfect for spreading on toast, swirls in yogurt, or as a flavorful addition to desserts, this easy make-ahead treat requires minimal effort but offers maximum comfort and taste.
Ingredients
Scale
Ingredients
- 1 (29 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup apple juice
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
Instructions
- Combine Ingredients: Add the pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice into the slow cooker. Stir thoroughly to mix all ingredients evenly.
- Cook on Low: Cover the slow cooker and set it to cook on low heat for 5 to 6 hours. Stir occasionally during this period as the pumpkin butter thickens and darkens in color.
- Thicken Further: Remove the lid for the final hour of cooking to allow moisture to evaporate and the pumpkin butter to thicken further.
- Cool and Store: Once cooked, let the pumpkin butter cool completely. Transfer it into airtight containers for storage and refrigerate. It can be enjoyed chilled or at room temperature.
Notes
- Stir occasionally during cooking to prevent sticking and promote even thickening.
- Adjust the sugar quantity to taste if you prefer a sweeter or less sweet pumpkin butter.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Store pumpkin butter in airtight containers in the refrigerator for up to 2 weeks or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
