Description

Indulge in the flavors of fall with this delicious Slow Cooker Pumpkin Butter recipe. Made with simple ingredients and cooked to perfection in a slow cooker, this spiced pumpkin spread is a must-have for the season.

Ingredients

Pumpkin Butter:

2 cans (15 oz each) pumpkin purée (not pumpkin pie filling)
1 cup apple cider or apple juice
1 cup brown sugar (packed)
1/4 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Add Ingredients: Add pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt to a slow cooker. Stir well to combine.
Cook: Cover and cook on low for 5–6 hours, stirring every hour, until thick and glossy.
Evaporate Moisture: Remove lid for the last 30–60 minutes to allow excess moisture to evaporate and intensify the flavor.
Finish and Store: Stir in vanilla extract just before turning off the heat. Let cool slightly, then transfer to jars or containers. Store in the refrigerator for up to 2 weeks or freeze for longer storage.

Notes

Pumpkin butter is perfect spread on toast, swirled into oatmeal, or used as a fall-flavored filling for baked goods.
For a smoother texture, use an immersion blender at the end of cooking.