Slow Cooker Pumpkin Butter (Print-Friendly Version)
Smooth, spiced pumpkin spread made in a slow cooker—delightful for breads, pancakes, or desserts.
# Ingredients:
01 -
1 (29 oz) can pumpkin puree
02 -
1 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
1/4 cup apple juice
05 -
1 tablespoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/4 teaspoon ground cloves
08 -
1/4 teaspoon ground ginger
09 -
1/8 teaspoon ground allspice
# Steps:
01 -
Add pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice to the slow cooker. Stir to combine.
02 -
Cover and cook on low for 5-6 hours, stirring occasionally, until the mixture is thick and darkened.
03 -
Remove the lid during the last hour of cooking to allow the pumpkin butter to thicken further.
04 -
Cool completely before transferring to airtight containers.
# Notes:
01 -
For a smoother texture, use an immersion blender to puree any lumps.
02 -
Adjust the sweetness by varying the amount of sugar according to taste.
03 -
To add a twist, incorporate a splash of vanilla extract during the last hour of cooking.