Pumpkin Butter
Make this creamy, sweet, and spiced Pumpkin Butter right in your slow cooker! You won’t believe how easy it is to make and how delicious it tastes on toast, biscuits, or stirred into your morning yogurt.
Servings: 24 servings (about 3 cups)
Calories: 34kcal
Ingredients
- 3 ½ cups pumpkin puree 2 15-ounce cans worth
- ⅔ cup unsweetened apple cider
- ½ cup maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- In the basin of the slow cooker, stir together all ingredients until well-mixed. Cover with the lid of the slow cooker, but place it slightly ajar so steam can escape.
- Cook on high for 2-3 hours, or low for 4-5 hours, stirring every half hour or so. Pumpkin butter is done when it is thick, creamy, and smells potently of pumpkin spice. Taste and adjust seasoning to your liking, adding more maple syrup or spices as desired.
- Transfer to a jar with a tight fitting lid and store in the fridge for up to two weeks.
Notes
- To make this on the stovetop, combine all ingredients in a medium-size saucepan over very low heat. Cover pan with a lid slightly ajar and cook for 30-45 minutes, stirring frequently, until the pumpkin butter is thick, creamy, and smells potently of pumpkin spice.
- Remember that the spices will intensify as the pumpkin butter cooks down. So it is best to start with a light hand—you can always add more spices later, but you won't be able to take them out!
- Canned pumpkin puree will give you a great pumpkin butter, but homemade pumpkin puree will give you the best pumpkin butter.
Nutrition
Serving: 2tablespoons | Calories: 34kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 27mg | Potassium: 97mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5561IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
