Description

This Slow Cooker Pumpkin Butter is a rich and spiced spread made by slowly simmering pumpkin puree with sugars and warm spices until thick and flavorful. Perfect for spreading on toast, muffins, or adding to your favorite fall recipes, this dairy-free and vegetarian pumpkin butter offers a cozy taste of autumn with minimal effort using a slow cooker.

Ingredients

1 (29 oz) can pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup apple juice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice

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Instructions

Add Ingredients: Combine the pumpkin puree, granulated sugar, brown sugar, apple juice, ground cinnamon, nutmeg, cloves, ginger, and allspice in the slow cooker. Stir everything together until thoroughly mixed.
Cook on Low: Cover the slow cooker and cook on the low setting for 5 to 6 hours. Stir the mixture occasionally to prevent sticking and ensure even cooking. The pumpkin butter will thicken and darken in color as it cooks.
Thicken Further: For the final hour of cooking, remove the lid to allow moisture to evaporate, helping the pumpkin butter thicken even more to a spreadable consistency.
Cool and Store: Once cooked, let the pumpkin butter cool completely at room temperature. Then transfer it to airtight containers for storage. It can be refrigerated for several weeks or frozen for longer-term storage.

Notes

Stir occasionally during cooking to avoid burning or sticking to the slow cooker.
Using apple juice adds a subtle fruity sweetness and helps in achieving the right consistency; you can substitute with apple cider for a stronger flavor.
This pumpkin butter is naturally dairy-free and vegetarian.
Store in airtight containers in the refrigerator for up to 3 weeks or freeze for up to 3 months.
Use as a spread on toast, a topping for pancakes or waffles, or as an ingredient in baked goods for a fall-inspired flavor.