Creamy Slow Cooker Pumpkin Butter Recipe
Introduction
Slow Cooker Pumpkin Butter is a warm and comforting spread perfect for the fall season. Made with simple ingredients and slow-cooked to perfection, it’s rich, flavorful, and easy to prepare at home.
Ingredients
- 2 cups pumpkin puree
- 1 cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Step 1: Combine the pumpkin puree, sugar, and spices in your slow cooker. Stir well to mix all ingredients evenly.
- Step 2: Cook on low for 6 to 8 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Step 3: Once the mixture has thickened and is darkened in color, use an immersion blender or transfer to a blender to blend until smooth.
- Step 4: Let the pumpkin butter cool before transferring it to clean jars or containers for storage.
Tips & Variations
- For a deeper flavor, try adding a splash of vanilla extract after cooking.
- Adjust the sugar amount according to your taste or substitute with maple syrup or honey.
- Add a pinch of salt to balance the sweetness if desired.
Storage
Store pumpkin butter in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in small portions and thaw as needed. Reheat gently on the stove or in the microwave before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and puree fresh pumpkin at home for this recipe. Just be sure to cook it until very soft and measure to match the quantity of canned pumpkin puree.
Is pumpkin butter the same as pumpkin jam or pumpkin pie filling?
Not exactly. Pumpkin butter is thicker and more concentrated than pumpkin pie filling, and it doesn’t contain eggs or cream. It also has a smoother, spreadable consistency compared to pumpkin jam.
PrintCreamy Slow Cooker Pumpkin Butter Recipe
This Slow Cooker Pumpkin Butter recipe transforms pumpkin puree into a rich, spiced, and naturally sweet spread perfect for autumn. By slowly cooking the pumpkin with sugar and warming spices, the flavors deepen and intensify, resulting in a smooth, thick butter that’s perfect on toast, pancakes, or as a flavorful ingredient in desserts.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: About 3 cups 1x
- Category: Spreads and Preserves
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 4 cups pumpkin puree (fresh or canned)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- Combine Ingredients. In the slow cooker, combine pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir well until all ingredients are evenly mixed.
- Slow Cook Pumpkin Butter. Cover the slow cooker and cook on low heat for 6 to 8 hours, stirring every hour or so to prevent sticking. The mixture will reduce and thicken as it cooks.
- Blend Smooth. Once the pumpkin mixture has thickened to a jam-like consistency, use an immersion blender directly in the slow cooker or transfer the mixture to a blender. Blend until very smooth.
- Cool and Store. Allow the pumpkin butter to cool completely before transferring it to airtight jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor.
- Adjust sugar to taste based on sweetness preference.
- Stirring occasionally during slow cooking prevents burning on the edges.
- Can be used as a spread, in baking, or stirred into yogurt and oatmeal.
Keywords: pumpkin butter, slow cooker, autumn recipes, pumpkin puree, spiced spread
