Crock Pot Pumpkin Butter
A delicious homemade pumpkin butter slow-cooked to perfection, filled with warm spices and comforting flavors, perfect for spreading on toast or drizzling over desserts.
Ingredients
Main Ingredients
- 30 oz canned pumpkin puree (not pumpkin pie filling) Look for high-quality brands like Libby's for the best taste.
- 1 cup brown sugar Light or dark, depending on your preference for richness.
- 1/2 cup apple cider (or apple juice) Fresh, natural juice makes a difference.
- 1/2 tsp ground ginger For that warm, spicy undertone.
- 1/2 tsp ground cinnamon The quintessential spice of autumn!
- 1/4 tsp allspice It brings an additional warmth and depth to the mix.
- 1/4 to 1/2 tsp freshly ground nutmeg The fresher you use, the better the flavor!
- 1/2 tsp vanilla paste or seeds of 1/2 a vanilla bean Adds the final note of sweetness.
Instructions
Preparation
- In a large bowl, whisk together all the ingredients until combined smoothly. Make sure the sugar is fully dissolved and all spices are evenly distributed.
- Transfer the mixture into your slow cooker. Cover and set it on LOW. Let it cook for 1 hour.
- After the first hour, open the lid and give it a good stir. This is crucial!
- With the lid partially open, allow it to cook for another 2 hours, stirring occasionally. It’s done when the volume has reduced by half and the texture becomes thick.
- For an ultra-smooth texture, pass the butter through a fine mesh sieve using the back of a spoon.
- Spoon the warm butter into clean jars. Allow it to cool before sealing tightly.
Notes
This pumpkin butter can be made weeks in advance and stored in the fridge or freezer. For best results, sterilize jars before filling, and consider adding spices or sweeteners according to your taste preference.