This Slow Cooker Pumpkin Butter is a deliciously spiced spread made with pumpkin puree, perfect for topping toast, pancakes, or even using as a filling in desserts.
Recipe:
1 (29 oz) can pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup apple juice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Directions:
Add all the ingredients to the slow cooker: pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice.
Stir to combine all the ingredients thoroughly.
Cover and cook on low for 5-6 hours, stirring occasionally, until the mixture is thick and darkened.
Remove the lid for the last hour of cooking to allow the mixture to thicken further.
Allow the pumpkin butter to cool completely before transferring it to airtight containers.
Storage:
Store in the refrigerator for up to two weeks or freeze for up to six months.
Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 50 kcal per serving | Servings: 32 servings (1 tablespoon per serving)