Slow Cooker Pumpkin Butter
A smooth and creamy pumpkin butter that is great this fall and winter season. A slow cooker recipe that is so simple to make.
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.