Crock Pot Pumpkin Butter

Pumpkin butter makes a great Fall gift or a nice little treat for yourself. If you like the taste of pumpkin pie, you will love this spread on muffins, scones, or toast. But even better, it makes wonderful desserts like pumpkin bread, pumpkin bars, pumpkin cookies and cheesecake. 

I happen to be making this pumpkin butter when my water broke on Saturday. When the doctor told me I needed to go to labor and delivery right away, I had to cut the cooking time a little short, but it still turned out great and it’s been a real treat now that the baby and I are home.
Ingredients:
– 2 (15oz) cans pumpkin puree 
– 1 cup apple juice
– 1- 1/2 cups sugar (I used 1 1/2 but its really sweet. I could have easily just used a cup)
– 1 tsp cinnamon
– 1 tsp pumpkin pie spice (or a mixture of ginger, nutmeg, cloves)

Directions:
1. Mix all ingredients in crock pot and cook on low for 5 hours.
2. Stir occasionally. Mixture should stick to spoon (not runny) when done. It will also slightly thicken when cooled.
3. Let cool and store in a mason jar in the fridge for a week or up to 6 months in the freezer.
Enjoy! 
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Comments

  1. says

    Hi Mrs. Sarah,
    Congrats on having your baby, that's exciting!! 😀
    Thank you for sharing this recipe, my younger brother loves pumpkin butter, I enjoy it too, it's awesome on toast. I'm pinning.
    Have a Wonderful day,
    Molly

  2. says

    Congrats Sarah! You realise now, that your little one's nick name is forever going to be 'Pumpkin' in my head now?

    I've been following your blog for a little while now. I consider you the person who taught me to crochet. Thanks for that! Your owl hat was my first completed project. And now.. you go and post this! I have a ripe pumpkin in my garden that I have no idea what to do with! This might just be the thing. If I can figure out how to translate an actual pumpkin to a can of pumpkin puree. (Anyone have any ideas? Roast and scoop?)

    Anyway.. congrats on your little pumpkin. And thanks for the recipe!

    MK

  3. says

    Congrats Sarah! You realise now, that your little one's nick name is forever going to be 'Pumpkin' in my head now?

    I've been following your blog for a little while now. I consider you the person who taught me to crochet. Thanks for that! Your owl hat was my first completed project. And now.. you go and post this! I have a ripe pumpkin in my garden that I have no idea what to do with! This might just be the thing. If I can figure out how to translate an actual pumpkin to a can of pumpkin puree. (Anyone have any ideas? Roast and scoop?)

    Anyway.. congrats on your little pumpkin. And thanks for the recipe!

    MK

  4. says

    This sounds delicious. I'm in the french alps and we can't get tinned pumpkin here, would this work the same if I just used the same quantity of fresh pureed pumpkin?
    Currently making your Dog blanket X 4. It is such an easy pattern to follow! Thanks.
    Au revoir.

  5. says

    Congrats Sarah!
    This recipe calls to me! I just made a big batch of pumpkin puree (its squash season!) and will try this recipe. I will also try to make it on the stove so I can can it and enjoy it all year long! I think I mgiht try with my butternut squash puree as well… Will let you know how it turns out.

  6. says

    As a general rule when you use fresh pumpkin it has been roasted and pureed and has a lot more moisture to it than store bought. I'm about to experiment with this today and plan to cut the apple juice down to 3/4 cup instead of a full cup and also expect it to take a bit longer to cook/thicken. Good luck!

  7. says

  8. Brenda says

    Still my favorite recipe… even though it’s hot out we just made a double batch. Please keep this one here forever. :) Thank you for its awesomeness.

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