Crock Pot Pumpkin Butter
User Reviews
4.3
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Cook Time
3 hrs
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Total Time
3 hrs
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Servings
2 cups
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Calories
37 kcal
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Course
Condiments
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Cuisine
American
Crock Pot Pumpkin Butter
Description
This pumpkin butter recipe uses canned pumpkin puree combined with brown sugar and apple cider or juice, seasoned with ground ginger, cinnamon, allspice, nutmeg, and vanilla paste. Cooking in a crock pot on low heat for multiple hours reduces the mixture by about half, concentrating flavors and thickening it to a spreadable consistency. Stirring occasionally helps prevent sticking.
The slow cooking results in a silky and rich pumpkin butter, offering familiar autumn spices that complement the natural pumpkin flavor. The vanilla adds depth and warmth to the blend.
The butter can be stored in jars, refrigerated for about 10 days, and frozen for up to six months. Straining through a sieve before canning smooths out the texture, making it even creamier. This versatile butter is ideal for spreading over toast, adding to oatmeal, or stirring into yogurt.
Ingredients
- 30 oz pumpkin puree not pumpkin pie filling, canned
- 1 cup brown sugar
- 1/2 cup apple cider or apple juice
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg freshly ground, maybe more
- 1/2 tsp vanilla paste or seeds of 1/2 a vanilla bean
Instructions
- Whisk together all the ingredients and put into the crock pot. Turn on LOW and cook for one hour.
- Stir the contents and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space.
- Crock pots vary a bit, so your butter might take a little more or less time.
- This step is OPTIONAL, but I like to pass the puree through a mesh strainer before I put it in jars. It just makes it a touch silkier. Push the puree through the sieve firmly with the back of a large spoon to get as much through as possible. Scrape the spoon along the outside of the strainer to release the thick puree.
- Spoon the butter into one jar, or several smaller jars and let cool. Then cap tightly and refrigerate. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 37kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 4137IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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