Creamy Slow Cooker Pumpkin Butter Recipe
Introduction
Slow Cooker Pumpkin Butter is a rich, flavorful spread perfect for autumn mornings or anytime you crave a taste of fall. Made with simple ingredients and cooked low and slow, it develops a deep sweetness and warming spices that brighten toast, oatmeal, and more.
Ingredients
- 2 cups pumpkin puree
- 1 cup sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Pinch of salt
Instructions
- Step 1: Combine the pumpkin puree, sugar, spices, and salt in a slow cooker. Stir well to mix all ingredients evenly.
- Step 2: Cook on low for 6 to 8 hours, stirring occasionally, until the mixture thickens and becomes spreadable. The pumpkin butter should have a deep, rich color and a smooth texture.
- Step 3: Once thickened, transfer to sterilized jars or containers and let cool. Store in the refrigerator and use within two weeks.
Tips & Variations
- Use canned pumpkin puree for convenience or homemade pumpkin puree for a fresher flavor.
- Add a splash of vanilla extract after cooking to enhance the sweetness.
- Adjust the sugar amount based on your desired sweetness level or substitute with maple syrup or honey for a natural twist.
- For a smoother texture, blend the pumpkin butter with an immersion blender before storing.
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 in a microwave or on the stovetop before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pumpkin butter without a slow cooker?
Yes, you can cook the pumpkin butter on the stovetop over low heat, stirring frequently to prevent burning, until it thickens to a spreadable consistency.
Is pumpkin butter the same as pumpkin jam?
Pumpkin butter is similar to jam but usually has a thicker, smoother texture without chunks of fruit. It’s made primarily from pumpkin puree and spices, cooked down until spreadable.
PrintCreamy Slow Cooker Pumpkin Butter Recipe
This Slow Cooker Pumpkin Butter recipe is a rich, spiced spread made by slowly cooking pumpkin puree with sugar and aromatic spices until thick and deliciously spreadable. Perfect for elevating toast, muffins, or pancakes with warm autumn flavors, this easy-to-make pumpkin butter requires minimal effort and imparts deep, comforting taste.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: Approximately 2 cups 1x
- Category: Spread
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Instructions
- Combine Ingredients: In the slow cooker, mix the pumpkin puree, granulated sugar, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
- Cook Slowly: Set the slow cooker to low heat and cook the mixture uncovered for 6 to 8 hours, stirring occasionally to prevent sticking.
- Check Consistency: After 6 hours, check the pumpkin butter’s thickness. Continue cooking until it becomes thick, dark, and spreadable, resembling jam or thick syrup.
- Cool and Store: Once thickened, remove the pumpkin butter from heat and let it cool completely. Transfer to sterilized jars and store in the refrigerator for up to 2 weeks.
Notes
- Use fresh canned pumpkin puree for consistent texture and flavor.
- Adjust sugar to taste if you prefer a less sweet spread.
- Stir occasionally during cooking to prevent burning or sticking to the slow cooker.
- Perfect as a spread for toast, pancakes, waffles, and muffins.
- Can be made in advance and refrigerated to develop deeper flavor.
Keywords: Pumpkin butter, slow cooker pumpkin butter, pumpkin spread, autumn recipes, fall flavors, pumpkin puree recipe, easy pumpkin spread
