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Pumpkin Butter

A velvety, spiced spread that's perfect for fall, made effortlessly in a slow cooker.
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings: 16 servings
Course: Breakfast, Dessert, Spread
Cuisine: American, Seasonal
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pie pumpkin 1 pie pumpkin (sugar pumpkin, approximately 4 pounds) The star ingredient for a silky texture and nutty flavor.
  • ½ cup ½ cup apple cider or apple juice Adds sweetness and depth.
  • ⅓ cup ⅓ cup light brown sugar Contributes caramel notes to the mixture.
  • ⅓ cup ⅓ cup maple syrup Enhances the pumpkin flavors with sweetness.
  • 2-1 teaspoons 2 teaspoons to 1 tablespoon pumpkin pie spice A cozy blend for flavor and aroma.
  • 1 pinch Pinch of salt Balances the sweetness.
  • 1 ½ teaspoons 1 ½ teaspoons pure vanilla extract Adds warmth and depth of flavor.

Method
 

Preparation
  1. Using a large, sharp knife, carefully cut the pumpkin into quarters, removing the seeds.
  2. Use a sharp peeler to remove the rind of the pumpkin and cut the flesh into chunks, placing them in the slow cooker.
Cooking
  1. Add the apple cider or juice, brown sugar, maple syrup, pumpkin pie spice, and a pinch of salt to the slow cooker.
  2. Cover and cook on low for 10-12 hours.
  3. Once the pumpkin has softened, puree the mixture until smooth using an immersion blender.
  4. Taste and adjust sweetness with more brown sugar, if desired, and add more pumpkin pie spice for extra flavor.
  5. For a thicker consistency, cook uncovered on low for up to two more hours.
Storage
  1. Transfer the Pumpkin Butter to jars and store in the refrigerator for up to a week or freeze in portions for up to six months.

Notes

Serve on toast, waffles, or stir into yogurt for a delicious treat. Use frozen portions as needed and reheat carefully.