Description
A smooth, spiced pumpkin butter made in the slow cooker that brings all the comforting flavors of fall in a jar. Perfect for spreading on toast or mixing into baked goods.
Ingredients
1 can (15 oz) pumpkin puree
1/2 cup apple juice or cider
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
- In the slow cooker, combine the pumpkin puree, apple juice, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Stir well to mix thoroughly.
- Cover the slow cooker and cook on low for 3-4 hours, stirring occasionally to prevent sticking or burning. The mixture should thicken as it cooks.
- Once the pumpkin butter reaches your desired consistency, stir in the vanilla extract.
- After it cools, transfer the pumpkin butter into jars or containers and store it in the fridge. It will stay fresh for up to 2 weeks.
Notes
For a sweeter taste, add an extra tablespoon of brown sugar or drizzle in some honey.
If you prefer a spicier kick, add a pinch of cayenne pepper or ground allspice.
For a creamier texture, add a splash of heavy cream or coconut milk near the end of cooking.
Try experimenting with different sweeteners, such as maple syrup or coconut sugar.
- Prep Time: 5 minutes
- Cook Time: 3-4 hours
- Category: Spread, Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
