We recently got a crockpot again.
I know, I know. You all know I am a HUGE fan of my Instant Pot…but it was time, y’all. Living in the tundra (it’s 26 degrees today!), I have this need to make all the things.
Like baked oatmeal, apple butter, chili…and (this week), pumpkin butter.
I know that I’ve been doing a lot of pumpkin recipes lately, but I am quite honestly just sharing what we’re eating.
We all love pumpkin. In all the things.
From pumpkin chili (still perfecting it) to baked pumpkin oatmeal, to pumpkin overnight oats (tried them one morning, but I ended up reverting to quick oats with pumpkin puree and pumpkin spice), to pumpkin bars and pumpkin spice lattes.
We adore pumpkin. In all its forms.
The boys loved carving pumpkins this year and are already begging to grow some in the garden this summer. Because more is more, y’all.
This pumpkin butter recipe came more from necessity than want. The Baby is obsessed with all things “pumpkin spice,” and I’m not a huge fan of any varieties I’ve found at the grocery, and when I checked our local farmer’s market, no one was selling it.
You’d think it would be a thing, but apparently, it’s not. So I made my own. And it’s pretty tasty!
Slow Cooker Pumpkin Butter
Ingredients For Slow Cooker Pumpkin Butter
- 2 15-ounce cans of pumpkin puree
or 3 ¾ cups roasted sugar pie pumpkin puree
- 1 cup organic apple cider (fresh from the cider mill if you’re able)
- ½ cup of white sugar
- ½ cup of brown sugar
- 2 tablespoons of cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon of nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons freshly squeezed lemon juice
Directions For Slow Cooker Pumpkin Butter
Gather all of your ingredients, and plug your slow cooker
Add the pureed pumpkin to your slow cooker, followed by the white and brown sugars, cinnamon, nutmeg, cloves, and ginger.
Pour in the apple cider and stir your ingredients together.
Cook in your crockpot on low for 5 to 6 hours, or on high for 2 to 3 hours. If you choose the low setting, you’ll want to stir your pumpkin butter every 90 minutes or so. If you need it done faster, plan to stir every 30 minutes.
Once the pumpkin butter thickens and darkens, you’re done. Add the lemon juice and stir to distribute.
Spoon your pumpkin butter into canning jars
Slow Cooker Pumpkin Butter
Ingredients
- 2 15- ounce cans of pumpkin puree or 3 ¾ cups roasted sugar pie pumpkin puree
- 1 cup organic apple cider fresh from the cider mill if you're able
- ½ cup of white sugar
- ½ cup of brown sugar
- 2 tablespoons of cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon of nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Gather all of your ingredients, and plug your slow cooker in.
- Add the pureed pumpkin to your slow cooker, followed by the white and brown sugars, cinnamon, nutmeg, cloves, and ginger.
- Pour in the apple cider and stir your ingredients together.
- Cook in your crockpot on low for 5 to 6 hours, or on high for 2 to 3 hours. If you choose the low setting, you'll want to stir your pumpkin butter every 90 minutes or so. If you need it done faster, plan to stir every 30 minutes.
- Once the pumpkin butter thickens and darkens, you're done. Add the lemon juice and stir to distribute.
- Spoon your pumpkin butter into canning jars. If you're going to use the pumpkin butter right away, there's no need to seal them, just stick them in the refrigerator.
If you’re giving this as gifts, you’ll want to give the jars a water bath and properly seal them.
The Baby will only eat his toast with “pumpkin spice” so storing a lot of this is key to get us through the spring and summer.
