If you’re looking for a delicious, homemade spread that captures the essence of fall, look no further than this Slow Cooker Pumpkin Butter. This spiced pumpkin spread is a perfect complement to toast, pancakes, or even as a flavorful filling for desserts. With minimal prep and hands-off cooking, this recipe will quickly become a seasonal favorite.
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
Instructions:
Combine Ingredients: In your slow cooker, add the pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice. Stir well to combine all the ingredients.
Cook: Cover and cook on low for 5-6 hours. Stir occasionally, allowing the mixture to thicken and darken in color.
Thicken: For the last hour of cooking, remove the lid to let the pumpkin butter thicken further.
Cool and Store: Once cooking is complete, allow the pumpkin butter to cool completely. Transfer it to airtight containers.
Serving Tips:
Spread: This pumpkin butter is perfect for spreading on toast, bagels, or English muffins. It also pairs wonderfully with pancakes or waffles for a fall-inspired breakfast.
Dessert Filling: Use it as a filling for baked goods like muffins, cakes, or cookies to add a seasonal twist to your favorite recipes.
Charcuterie Board: Add it to a charcuterie board alongside cheese and crackers for a unique and flavorful addition.
Topping: Use it as a topping for yogurt, oatmeal, or even ice cream to create a delicious dessert or snack.
Gift Idea: Package it in a decorative jar with a ribbon for a thoughtful homemade gift during the holidays or for any special occasion.
Storage Tips:
Refrigeration: Store your pumpkin butter in an airtight container in the refrigerator. It will keep fresh for up to two weeks. Make sure to use a clean spoon each time you scoop some out to avoid contamination.
Freezing: For longer storage, freeze the pumpkin butter. Transfer it to freezer-safe containers or bags, leaving a little space at the top for expansion. It will last up to six months in the freezer. Thaw in the refrigerator overnight before using.
Labeling: If you freeze the pumpkin butter, label the containers with the date so you can keep track of its freshness.
Reheating: If you prefer to enjoy it warm, gently reheat it in a saucepan over low heat, stirring occasionally until warmed through. Avoid overheating to preserve its flavor and texture.
Avoid Cross-Contamination: Always use clean utensils to prevent introducing bacteria or other contaminants into the pumpkin butter, which can shorten its shelf life.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin if you prefer. To do so, you’ll need to roast or cook the pumpkin, then puree it until smooth. Make sure to strain the puree to remove excess moisture, as canned pumpkin is typically thicker and more concentrated.
How can I adjust the sweetness of the pumpkin butter?
If you prefer a less sweet pumpkin butter, reduce the amount of granulated sugar and brown sugar to taste. You can always start with less sugar and adjust as needed during cooking. If you like it sweeter, you can add a bit more sugar towards the end of the cooking process.
Can I double or halve this recipe?
Absolutely! You can double or halve the recipe to suit your needs. Just make sure that your slow cooker can accommodate the adjusted quantity. Cooking times might vary slightly with different quantities, so keep an eye on the consistency and thickness as it cooks.
What can I do if the pumpkin butter is too runny?
If your pumpkin butter is too runny, continue cooking it with the lid off for an additional hour or until it reaches your desired thickness. The extra cooking time will help it reduce and thicken. Stir occasionally to prevent sticking and ensure even cooking.
Conclusion:
This Slow Cooker Pumpkin Butter is a versatile treat that can elevate your breakfast or snack game. Enjoy the warm, spiced flavors of fall in every bite. Whether spread on toast or used as a filling in your favorite desserts, this pumpkin butter is sure to please!
📖 Recipe:
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Slow Cooker Pumpkin Butter
- Total Time: 6 hours 10 minutes
- Yield: 32 servings (1 tablespoon per serving)
- Diet: Vegetarian
Description
Discover the perfect fall spread with this Slow Cooker Pumpkin Butter. Made with rich pumpkin puree and a blend of aromatic spices, this easy recipe creates a deliciously spiced butter ideal for topping toast, pancakes, or using in your favorite desserts. With minimal prep time and a slow cooker to handle the work, you’ll enjoy a warm, homemade treat all season long.
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
Instructions
- Add all ingredients to the slow cooker: pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice. Stir to combine.
- Cover and cook on low for 5-6 hours, stirring occasionally, until the mixture is thick and darkened.
- Remove the lid for the last hour of cooking to allow the pumpkin butter to thicken further.
- Cool completely before transferring to airtight containers.
Notes
For a smoother texture, use an immersion blender to puree any lumps.
Adjust the sweetness by varying the amount of sugar according to taste.
To add a twist, incorporate a splash of vanilla extract during the last hour of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Spread
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 32 servings (1 tablespoon per serving)
- Calories: 50 kcal per serving
