Creamy Slow Cooker Pumpkin Butter Recipe
Introduction
Slow Cooker Pumpkin Butter is a warm, cozy spread perfect for autumn mornings. Made with simple ingredients and cooked low and slow, it develops a rich, spiced flavor that’s ideal on toast, pancakes, or even stirred into oatmeal.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Step 1: Combine pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt in the slow cooker. Stir well to mix all ingredients evenly.
- Step 2: Cook on low heat for 6 to 8 hours, stirring occasionally, until the mixture thickens to a spreadable consistency.
- Step 3: Once thickened, turn off the slow cooker and let the pumpkin butter cool. Transfer to jars or containers for storing.
Tips & Variations
- Adjust spices to your taste—add a pinch of ginger or allspice for extra warmth.
- Use brown sugar instead of granulated sugar for a deeper molasses flavor.
- Stir the pumpkin butter more frequently toward the end of cooking to prevent sticking or burning.
Storage
Store the pumpkin butter in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in small portions for up to 3 months. Reheat gently before serving, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you’ll need to roast and puree the fresh pumpkin first to achieve the smooth texture needed for this recipe.
Is it necessary to cook the pumpkin butter for so long?
Cooking slowly allows the flavors to meld and the mixture to thicken naturally, creating a richer and more spreadable butter.
PrintCreamy Slow Cooker Pumpkin Butter Recipe
This Slow Cooker Pumpkin Butter is a warm, spiced spread perfect for fall and winter. Made by simmering pumpkin with sugar and aromatic spices, it develops a thick, smooth texture that’s ideal for spreading on toast, muffins, or stirring into oatmeal and yogurt. The slow cooking method enhances the rich flavors, making it a comforting and versatile seasonal treat.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: About 3 cups 1x
- Category: Spread
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 4 cups pumpkin puree (fresh or canned)
- 1 to 1 1/2 cups granulated sugar (adjust to taste)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Instructions
- Prepare Ingredients: Measure out pumpkin puree and combine it in the slow cooker with sugar, cinnamon, nutmeg, cloves, allspice, and salt. Stir everything together until well mixed.
- Slow Cook: Cover the slow cooker and cook on low heat for 6 to 8 hours, stirring every 1 to 2 hours to prevent sticking, until the mixture is very thick and spreadable.
- Cool and Store: Once thickened, turn off the slow cooker and let the pumpkin butter cool. Transfer it into sterilized jars or airtight containers and refrigerate. It can be enjoyed chilled or at room temperature.
Notes
- Use fresh pumpkin puree made from roasting and pureeing pumpkin for a fresher taste or canned puree for convenience.
- Sugar amounts can be adjusted based on desired sweetness; substitute with brown sugar or maple syrup for a deeper flavor.
- Stir occasionally during cooking to prevent the pumpkin butter from sticking or burning on the sides.
- Store in the refrigerator for up to 2 weeks or freeze for longer storage.
- Use pumpkin butter as a spread on bread, pancakes, or as a flavorful addition to desserts and beverages.
Keywords: slow cooker pumpkin butter, pumpkin spread, pumpkin recipe, fall recipe, slow cooked pumpkin, pumpkin preserves
