Slow Cooker Pumpkin Butter
Make this easy fall-inspired spread in one afternoon.
We are pumpkin fanatics in our house. We make pumpkin bread, pies and pumpkin themed treats for our dogs on a regular basis. Jams and jellies are favorites in our home for adding fruity goodness to our morning muffins and toast. However, there’s nothing like a good, sweet “butter” to add to the mix.
Fruit and veggie butters are sweet like jams and jellies, but offer a more intense flavor. Traditionally, making a fruit and veggie butter takes hours on the stove with constant monitoring—nobody has time for that! Break out your slow cooker and let it do all the hard work for you.
- 2-15 oz cans pure pumpkin puree
- ½ cup apple juice
- 1½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- slow cooker
Combine all ingredients in your slow cooker and stir well. Cover with lid and cook on LOW for 6 hours, stirring occasionally. You can substitute the pumpkin spice with just cinnamon and the apple juice with brandy for extra depth of flavor.
Transfer the mixture to jars, and store in refrigerator. Let the pumpkin butter cool overnight prior to using, as it will continue to thicken and the flavor will intensify.
Enjoy on freshly baked croissants, toast or straight out of the jar. Add a dollop or two of the pumpkin butter to some yogurt for a delicious seasonal treat.
Store in refrigerator up to 1 week, or freezer up to 3 months.