Slow Cooker Pumpkin Butter

Name: Slow Cooker Pumpkin Butter
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 45 oz. canned 100% pumpkin puree ((three 15-oz. cans OR a 29-oz. can and a 15 oz. can)); 2 ½ cups light brown sugar (packed); 2 cups apple juice ((cider works well too)); 1 ½ tsp. ground cinnamon; 1 tsp. ground nutmeg; ¼ tsp. ground cloves; ⅛ tsp. ground ginger; 1 dash salt

5.0

(8)

www.themagicalslowcooker.com

Your recipes

Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Servings: 24

pumpkin butter

Ingredients

Remove All · Remove Spices · Remove Staples

45 oz. canned 100% pumpkin puree ((three 15-oz. cans OR a 29-oz. can and a 15 oz. can))2 ½ cups light brown sugar (packed)2 cups apple juice ((cider works well too))1 ½ tsp. ground cinnamon1 tsp. ground nutmeg¼ tsp. ground cloves⅛ tsp. ground ginger1 dash salt

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Step 2

Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.

Step 3

Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.

Step 4

If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.

Step 5

Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.