This Slow Cooker Pumpkin Buttercombines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!
I have a lot of favorite things about fall. These cookies, that smoothie, cooler weather, and pumpkin spice lattes…just to name a few. I also love going to a pumpkin patch to pick out the perfect pumpkin.
Like I mentioned last week, the kid inside me loves to carve a pumpkin every year and roast the seeds. It’s something that I grew up doing with my family and will continue to do with the hubster.
And when I’m at the pumpkin patch, I always browse around the gift shop. I love looking at all of the homemade jams, jellies, butter and cider. And I always end up buying a few jars of pumpkin and apple butter to take home.
Even though I make my own apple butter every year, I just can’t resist the canned kind, either. But when I crack open that jar, I’m reminded that my homemade version is a lot better.The same goes with homemade pumpkin butter.
Trust me when I say that this Slow Cooker Pumpkin Butter is better than the kind found at pumpkin patches and stores. It’s fresh, decadent, and made with just a few simple ingredients. What could be easier than that?
And just like my apple butter, this spread is made in the slow cooker. And that means that you can prep the ingredients and then forget about it while the slow cooker does its thing.
Once this Slow Cooker Pumpkin Butter simmering away, your house will be filled with the aroma of fall. And nothing beats that on a cool, fall day. It also makes a great gift to deliver in a mason jar for parties or Thanksgiving. But for me, I usually devour this spread way too fast to give it away. Maybe I need to work on that…
So grab that can of pumpkin and prepare this easy and oh-so delicious Slow Cooker Pumpkin Butter. With an irresistible taste and creamy texture, you’ll be spreading this butter on just about everything!
Ingredients Needed for Pumpkin Butter
This homemade pumpkin butter comes together with few ingredients. Here’s what you’ll need to make Crockpot pumpkin butter:
Pure pumpkin puree
Apple cider
Granulated sugar
Brown sugar
Pumpkin pie spice
How to Make Pumpkin Butter
This easy pumpkin recipe requires almost no hands on prep work! Here are the basic steps to making this pumpkin spread at home:
Add the ingredients to a slow cooker and stir well.
Cook on high for 2 to 3 hours or on low for 4 to 5 hours.
Pour into a mason jar and let cool completely. Refrigerate any leftovers.
Pumpkin Butter Uses
This spread combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!
Besides eating it straight from the jar, I love to add this to my oatmeal in the mornings. It will take your breakfast to a whole new, pumpkin level. Trust me!
How Long Does Pumpkin Butter Last?
Pumpkin butter can be stored in the refrigerator for up to 1 month.
Make sure to buy pure pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just plain pumpkin.
One reader suggested that 2 tablespoons of pumpkin pie spice was too strong in this recipe. You may want to start with 1/2 tablespoon and then increase from there, depending on your tastes.
I used plain, non-alcoholic apple cider for this recipe. I’ve never made it using spiced cider.
Looking for more pumpkinrecipes? I’ve got you covered!
This Slow Cooker Pumpkin Butter combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It's sweet, creamy, and so easy to make, that you'll never go back to the store-bought kind!
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Ingredients
1can(14.5 ounces) pure pumpkin
¼cupapple cider
½cupgranulated sugar
¼cupbrown sugar
½-2tablespoonspumpkin pie spice, (see note below)**
Add the pumpkin, apple cider, white sugar, brown sugar, and pumpkin pie spice to a slow cooker. Stir well.
Cover and cook on low for 4-5 hours or on high for 2-3 hours until butter has reached your desired consistency, stirring every hour.
Pour butter into a mason jar (or other airtight container) and allow to cool completely. Store in the refrigerator.
Notes
**Another reader suggested that 2 tablespoons of pumpkin pie spice was too strong in this recipe. You may want to start with 1/2 tablespoon and then increase from there, depending on your tastes.
Pumpkin butter can be stored in the refrigerator for up to 1 month.
Not only does roasting deepen the flavor of the pumpkin, but it bakes off some of the moisture in the purée, ensuring a more custard-like pie with less risk of a soggy crust.
Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash. Pumpkin butter and purée can, however, be safely frozen.
To substitute pumpkin puree for butter, multiply the amount of butter by 3/4. If a recipe calls for one cup, use 3/4 cup puree in its place. If you're not ready to give up all the butter, consider splitting the bill. For one cup of butter, use 1/2 cup of butter and 1/2 cup of pumpkin puree.
Raw pumpkin is mostly water — up to 90%! — so it really doesn't have much flavor. In fact, the flavor that we usually think of as “pumpkin” is actually pumpkin pie spice, a blend of ginger, cinnamon, nutmeg, and cloves.
Spread pumpkin butter on toast, scones, quickbreads, and scones, or dollop atop French toast. It can also be used as an ingredient in pancakes and even as a savory pasta sauce.
This pumpkin butter makes an excellent hostess gift. Spread it on toast and muffins, add it to baked goods, or drizzle it over vanilla ice cream. Keep it in the refrigerator for up to three weeks.
When cooked down into a butter, pumpkin flesh becomes quite dense, making it difficult for the heat produced in a canner to penetrate fully through the contents of the jar. This means that even in a pressure canner, the interior of the jar may not reach the 240 degrees needed to kill those pesky botulism spores.
No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.
Juice 1 medium lemon until you have 2 tablespoons and place in a medium saucepan. Add 1 (15-ounce) can pumpkin purée, 1/2 cup packed brown sugar, 1/2 cup unsweetened apple juice, 2 tablespoons honey or maple syrup, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt.
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Canned yams or sweet potatoes can also be used in place of canned pumpkin puree. It's a simple swap to make. Just drain the sweet potatoes and use them in the same proportion as the canned pumpkin. Sweet potatoes and pumpkin do taste a little different, of course, but the texture and color are very similar.
If you find your fridge empty in the butter department or can't tolerate dairy, you can swap it completely with these butter replacements. For 1 cup unsalted butter, substitute 1 cup shortening, ⅞ cup (that's 14 Tbsp. or ¾ cup plus 2 Tbsp.)vegetable oil, or ⅞ cup lard.
dice it up and add it to couscous, rice, or pasta sauce (a cream-based sauce with paprika and garlic is nice, maybe sauteed sliced onions, spinach, bacon, chicken)
make some pumpkin pie spice and use it and the pumpkin for baking: cupcakes, brownies, whatever.
Q: My pumpkin pie doesn't taste much like pumpkin. Why not? First off, make sure you're using the right kind of pumpkin! Look for pumpkins labeled "sugar pumpkin" or "baking pumpkin." The pumpkins typically used for jack-o'-lanterns are stringy, watery, and bland.
Pumpkin pie typically calls for cinnamon with a little nutmeg and a pinch of cloves and ginger—already a heady mix! Cinnamon is already a rich, sweet, lovely flavor, and just a bit of sharper cloves and ginger give it a bit more dimension, and nutmeg is even sweeter and headier.
If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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