Easy Slow Cooker Pumpkin Butter

Now that you have all that wonderful pumpkin to use. Let’s see what you can do with it! Here is a slow cooker version of Pumpkin Butter! Oh my! I can’t wait to have some on toast!

There are so many ways to enjoy this delicious and easy-to-make fall favorite. For starters, it is perfect for spreading on toast, bagels, English muffins, and croissants. You can also pair it with Greek yogurt and homemade granola for seasonal breakfast treat. Use it to top pancakes or as a sandwich spread for an interesting mix of sweet and savory flavors.

As an added bonus, your whole house will smell wonderful while this is cooking up in your slow cooker!

Ingredients:

2 cups pumpkin puree

3/4 c. apple juice
1 T. fresh lemon juice

2 T. pumpkin pie spice*

1/2 c. real maple syrup

¼ t. kosher salt

Note: If you don’t have pumpkin pie spice, you can make your own by combining 3 T. cinnamon, 1 T. ground ginger, 1 T. ground nutmeg, 2 t. ground allspice, and 2 t. ground cloves. Store excess in an airtight container.

Directions:

 Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4 -5 hours. (You may need to adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.

Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.

There are so many ways to enjoy this delicious and easy-to-make fall favorite. For starters, it is perfect for spreading on toast, bagels, English muffins, and croissants. You can also pair it with Greek yogurt and homemade granola for seasonal breakfast treat. Use it to top pancakes or as a sandwich spread for an interesting mix of sweet and savory flavors.

As an added bonus, your whole house will smell wonderful while this is cooking up in your slow cooker!

Ingredients:

1 can (29 ounces) pumpkin puree

3/4 c. apple juice
1 T. fresh lemon juice

2 T. pumpkin pie spice*

1/2 c. real maple syrup

¼ t. kosher salt

Note: If you don’t have pumpkin pie spice, you can make your own by combining 3 T. cinnamon, 1 T. ground ginger, 1 T. ground nutmeg, 2 t. ground allspice, and 2 t. ground cloves. Store excess in an airtight container.
Directions:

 Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4 -5 hours. (You may need to adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.

Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.

 

pumpkin butter

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