Crockpot Pumpkin Butter
A delightful and nutritious pumpkin butter that's easy to make in a slow cooker, capturing the essence of autumn with sweet and spicy flavors.
Ingredients
Main Ingredients
- 2 cups pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup brown sugar Adjust sweetness to preference.
- 1/2 cup apple cider
- 1 tablespoon pumpkin pie spice Can adjust with other spices if preferred.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt To balance sweetness.
Instructions
Preparation
- Gather all your ingredients: pumpkin puree, brown sugar, apple cider, pumpkin pie spice, vanilla extract, and salt.
- Dump all the ingredients into your slow cooker.
- Stir the mixture until everything is nicely combined.
- Cover your crockpot and set it to low for 6-8 hours, allowing the flavors to meld and thicken.
- If possible, stir the mixture every couple of hours for even cooking.
- Once done, use a hand blender for desired smoothness or leave it chunky.
- Allow to cool before transferring to jars for storage.
Notes
To store, refrigerate in an airtight container for up to 2 weeks, can for longer preservation, or freeze for up to 6 months. Be sure to leave room for expansion if freezing.