Description
Indulge in the warm flavors of fall with this homemade Slow Cooker Pumpkin Butter recipe. Made with rich pumpkin purée, sweetened with maple syrup and brown sugar, and spiced with cinnamon, ginger, cloves, and nutmeg, this velvety spread is perfect for toast, oatmeal, yogurt, or pastries.
Ingredients
Scale
Pumpkin Butter:
- 2 cans (15 ounces each) pumpkin purée
- 3/4 cup apple juice or cider
- 1/2 cup brown sugar (packed)
- 1/2 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add Ingredients: Add the pumpkin purée, apple juice, brown sugar, maple syrup, cinnamon, ginger, cloves, nutmeg, and salt to a slow cooker. Stir well to combine.
- Cook: Cover and cook on low for 5–6 hours or on high for 2–3 hours, stirring occasionally to prevent sticking.
- Thicken: Once the mixture is thick and darkened in color, stir in the vanilla extract.
- Cool and Store: Let the pumpkin butter cool, then transfer it to airtight containers. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Pumpkin butter is not safe for canning due to its low acidity—store it in the fridge or freezer only.
- Use it as a spread on toast, stirred into oatmeal, layered in yogurt, or as a fall-inspired filling for pastries.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 8g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
