Pumpkin Butter Recipe
This crockpot pumpkin butter recipe is simple and delicious. I prefer a slow cooker pumpkin butter because you can set it and forget it.
Ingredients
- 24 ounces cooked pumpkin
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1/2 cup apple cider (more or less depending on consistency)
Instructions
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Place the pumpkin into the crock pot, add the rest of the ingredients, and mix well. If the pumpkin is very moist, you may not need as much cider.
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Cook on high for 3 hours, or 6-7 on low, stirring occasionally. If your pumpkin is very thick, you can add a bit more cider to get it to a spreadable consistency.
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Once it is cooked through and smooth, let it cool and put it in a container that can be closed tightly. This pumpkin butter recipe will keep in the refrigerator for a week or two. It can also be frozen for six months or so. I have never tried it, probably because I eat it too fast, but your butter can also be canned using safe canning guidelines. Since it is low acid, you'll want to pressure can it.
Notes
This recipe can be doubled if you want to make some for gifts, but I wouldn't recommend cutting it in half. Most crock pots heat on the side and if there isn't enough volume, the sides could scorch what little bit of pumpkin there is.
You can also make this pumpkin butter recipe using a variety of different squashes. I made it with butternut squash once, but it took more cider since butternut squash is much drier. The taste was very similar to pumpkin though.
You can add less sugar or use sugar substitutes if you wish, but it may affect the shelf life of this pumpkin butter recipe. Use the appropriate substituted amount or less to start. You can always add more if you want it sweeter.