Pumpkin Butter
User Reviews
4.7
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
12 hrs
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Total Time
12 hrs 10 mins
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Servings
32
Pumpkin Butter
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Pumpkin butter is a rich, delicious way to celebrate fall. Made in the slow cooker, this recipe is simple to make and is as delightful on toast as it is jarred up as a hostess gift.
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Ingredients
- 1 pie pumpkin (sugar pumpkin) About 4 pounds
- ½ cup apple cider or apple juice
- ⅓ cup light brown sugar
- ⅓ cup maple syrup
- 2 teaspoons to 1 tablespoon pumpkin pie spice
- Pinch of salt
- 1 ½ teaspoons pure vanilla extract
Instructions
- Using a large, sharp knife, carefully cut the pumpkin into quarters, removing the seeds. If desired, reserve the seeds for roasting later.
- Use a sharp peeler to peel the rind of the pumpkin. Cut the flesh of the pumpkin into chunks and add to the crock of a slow cooker.
- Add the apple cider or juice, brown sugar, maple syrup, pumpkin pie spice, and salt. Cover and cook on low for 10-12 hours.
- Remove the lid and puree until smooth using an immersion blender. Stir in the vanilla.
- Taste for sweetness and spices. If desired, add additional brown sugar, 1 tablespoon at a time, until your desired sweetness is reached. Add up to another teaspoon of pumpkin pie spice if desired.
- If you’d like your pumpkin butter to be thicker, return the slow cooker to low and cook, uncovered, for up to 2 more hours until desired thickness.
- Transfer to jars. Store, covered, in the refrigerator for up to a week or freeze for up to 6 months.
Notes
- I have successfully made this recipe in both 3.5-quart and 6-quart slow cookers.
- I have not attempted canning this recipe, so I cannot speak to what adjustments might need to be made to do so.
- Makes about 4 cups.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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