For all of the crazy detailed, tutorials I have shared here, with lots of steps and tons of testing on my part, I equally love super simple, one step DIYs, as well. This week I show you How-to Make Crock Pot Pumpkin Butter and it seriously couldn’t be any easier. Let’s first clear the air for those of you that don’t know… Pumpkin Butter has no butter in it. No dairy of any kind. Discuss. Seriously though, it’s just that it’s thick like butter I guess? I don’t know who came up with the name.
This super simple recipe requires very little of you. You literally dump the ingredients into your crock pot, stir, turn it on, let it cook. Done. I find the crock pot to be easier than the stove top and because it cooks low and slow, I like the flavor so much better. I do suggest still keeping an eye on the crock pot, since it can stick and you do not want scorched, burnt pumpkin butter, it won’t taste good that way. I personally recommend fresh pumpkin puree, which is stupid easy to make and provides the best flavor, but canned pumpkin will also work perfectly, I have made it both ways and they are both crazy delicious.
This homemade pumpkin butter is literally fall in a jar. The way it smells and the way it tastes, it is everything that is so right about this time of year. Since living in Southern California means I cannot have the beautiful colorful leaves, the crisp cool air, that incredible aroma of fall in the air, then I guess this will have to do.
This Crock Pot Pumpkin Butter is smooth, thick and creamy and tastes very reminiscent of a pumpkin pie. This tasty spread also makes a really thoughtful gift, especially if you make the jar all pretty and add some personalized labels (there is a free download below).
How-to Make Crock Pot Pumpkin Butter
makes approximately 3 cups
this is the slow cooker that I use
- 4 cups pumpkin puree (fresh homemade puree from a 3 to 4 lb pumpkin or approximately 2 15oz cans)
- 1 cup raw honey or maple syrup
- 1/2 cup apple juice or apple cider
- 1 teaspoon vanilla extract, optional
- 2 teaspoons fresh lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- a generous pinch of sea salt
Add all of the ingredients to your slow cooker. Stir very well to combine. Cook on low for approximately 6 hours, or until thick (this time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. Every slow cooker is a bit different in how strong it is. At the end if it hasn’t thickened as much as you could like, take the lid off and let it cook a bit longer and it will reduce further.
Add it to your jars or other air tight containers and allow to cool, then store in the refrigerator.Optional add-ins:
- apples slices (can leave whole or blend in with an immersion blender)
- chopped hazelnuts or pecans
Store in the refrigerator for approximately 2 to 3 weeks, it can be frozen for up to a year.
you can add more sweetener, if you want it sweeter
if you used canned pumpkin, make sure it is pure pumpkin, not pumpkin pie filling
**please be aware: due to the lack of acidity, the USDA does not recommend that you preserve pumpkin butter by canning it. Here’s a great post from Food in Jars on why pumpkin butter can not be canned.
Ways to Enjoy Your Homemade Pumpkin Butter:
- as a spread on your favorite gluten-free or grain-free toast, muffins, scones or crackers
- as a dip / spread on fresh fruit, it’s especially yummy on apples
- add it to your smoothies
- stirred into oatmeal, overnight oats or chia seed pudding
- in place of jam on a PB&J sandwich, in fact try an almond butter and pumpkin butter sandwich. you’re welcome.
- on top of cereal or granola
- over pancakes or waffles
- swirl it into yogurt (like homemade coconut yogurt), it would make a super tasty layer in some super yummy parfaits
- topping on your favorite ice cream (like this vegan pumpkin spice ice cream)
- heat up some homemade almond milk, add some pumpkin butter and a little coffee or espresso, froth it up BAM Pumpkin Spice Latte
- as a tasty fall-inspired sweetener in cocktails
- as a filling or layer in cheesecake or pie
- a topping for baked brie
- try it as a sauce in savory dishes like a pasta, casseroles or ravioli, as a pizza sauce or maybe on top of some roast pork
- just eat that sh*t from the jar with a spoon, you know you wanna
BONUS – PRINTABLE LABELS:
Download a customizable version of these labels to print at home to give your homemade pumpkin butter an extra-special personal touch! Grab your printable PDF, simply write your name in under “by:” and fill in the size of your container. That’s it. DOWNLOAD HERE.
Print these 2.5-inch diameter labels on any Avery brand 22808 template. I used these brown kraft paper labels.
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