Slow-Cooker Pumpkin Butter Recipe
Introduction
Slow-cooker pumpkin butter is a rich, spiced spread perfect for cozy mornings and autumnal treats. Made with simple ingredients and a hands-off cooking method, it delivers deep pumpkin flavor with warm spices.
Ingredients
- 2 (15-oz.) cans pumpkin puree
- 3/4 cup (150 g) granulated sugar
- 2/3 cup apple cider
- 1/3 cup (71 g) packed light brown sugar
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon kosher salt
Instructions
- Step 1: In a slow cooker (at least 2 quarts), combine the pumpkin puree, granulated sugar, apple cider, brown sugar, pumpkin pie spice, vanilla extract, and kosher salt. Stir until all ingredients are well mixed.
- Step 2: Cover the slow cooker and cook on High. Stir the mixture every hour to prevent sticking and ensure even cooking. Continue cooking for 2 to 3 hours, or until the pumpkin butter reaches your desired thick consistency.
- Step 3: Once thickened, let the pumpkin butter cool slightly. Transfer it to clean mason jars or airtight containers and refrigerate. It is ready to use once chilled.
Tips & Variations
- For a smoother texture, use an immersion blender after cooking to puree the pumpkin butter further.
- Adjust the sugar amount to taste, reducing it if you prefer a less sweet spread.
- Add a pinch of ground cloves or nutmeg for extra warmth and depth.
- Use fresh apple cider for the best flavor, or substitute with apple juice if needed.
Storage
Store pumpkin butter in airtight containers in the refrigerator for up to two weeks. For longer storage, freeze pumpkin butter in freezer-safe jars for up to three months. When ready to use, thaw in the refrigerator and stir well before serving. Reheat gently if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you will need to cook and puree fresh pumpkin until smooth before using. The texture may vary slightly compared to canned puree.
How thick should pumpkin butter be when finished?
It should be thick enough to hold on a spoon without running off quickly but still spreadable. It will thicken more as it cools in the fridge.
PrintSlow-Cooker Pumpkin Butter Recipe
This Slow-Cooker Pumpkin Butter is a rich, spiced spread made from pumpkin puree and sweetened with a blend of sugars and apple cider. Slow-cooked to a thick, silky consistency, it’s perfect for spreading on toast, adding to oatmeal, or swirling into yogurt for a warm autumnal flavor.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: About 3 cups 1x
- Category: Spread/Preserve
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Primary Ingredients
- 2 (15-oz.) cans pumpkin puree
- 3/4 cup (150 g) granulated sugar
- 2/3 cup apple cider
- 1/3 cup (71 g) packed light brown sugar
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon kosher salt
Instructions
- Combine Ingredients: In a slow cooker with a capacity of at least 2 quarts, add the pumpkin puree, granulated sugar, apple cider, packed light brown sugar, pumpkin pie spice, vanilla extract, and kosher salt. Stir all ingredients thoroughly until everything is fully combined and the mixture is smooth.
- Cook the Mixture: Cover the slow cooker with its lid and set it to cook on High. Stir the mixture every hour to ensure it cooks evenly and doesn’t stick to the sides. Continue this process for 2 to 3 hours, or until the pumpkin butter has thickened to your desired consistency.
- Cool and Store: Once thickened, let the pumpkin butter cool slightly in the slow cooker. Then transfer it into clean mason jars or airtight containers. Refrigerate until ready to use, where it can be kept for several weeks.
Notes
- Stirring hourly prevents sticking and ensures even cooking.
- Adjust pumpkin pie spice quantity to taste for more or less warmth of flavor.
- Use fresh apple cider for the best flavor profile; shelf-stable is acceptable but may alter sweetness.
- Store pumpkin butter in the refrigerator for up to 3 weeks or freeze for longer storage.
- This recipe yields enough pumpkin butter to gift in several small jars during the fall season.
Keywords: slow cooker pumpkin butter, pumpkin puree spread, fall recipes, slow cooker preserves, autumn spreads
