Homemade Pumpkin Butter
This Pumpkin Butter recipe is a rich and spiced spread made from pure pumpkin puree, sweetened with brown sugar and flavored with warm spices like cinnamon and nutmeg. Slow-cooked to perfection either in a slow cooker or simmered on the stovetop, it’s perfect for spreading on toast, muffins, or adding a seasonal touch to your favorite desserts.
- Prep Time: 10 minutes
- Cook Time: 2 to 4 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 2 hours 10 minutes to 4 hours 10 minutes (slow cooker) or 40 minutes (stovetop)
- Yield: About 4 cups (approximately 16 servings of 1/4 cup each) 1x
- Category: Spread
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR one 29-oz. can and one 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
Instructions
- Combine Ingredients: Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt into your cooking vessel. Stir until all ingredients are thoroughly combined.
- Slow Cooking: Cover and cook the mixture on LOW for 4 hours or on HIGH for 2 hours if using a slow cooker. This slow cooking allows flavors to meld and the mixture to thicken to a buttery consistency.
- Stir and Cool: Once cooking is complete, stir the pumpkin butter well. Allow it to cool on the counter for about an hour before transferring it into jars for storage or immediate use.
- Stovetop Preparation (Alternate Method): If you don’t have a slow cooker or are short on time, place all ingredients in a large saucepan. Set over low heat and slowly simmer for about 30 minutes, stirring often to prevent sticking and to ensure even cooking and thickening.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Apple cider can be a flavorful substitute for apple juice for a richer taste.
- The pumpkin butter can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
- Adjust the sweetness or spice levels to your preference by modifying brown sugar or spices.
- Stir occasionally during slow cooking for even texture, especially if using the stovetop method.
Keywords: pumpkin butter, pumpkin spread, fall recipe, slow cooker pumpkin, pumpkin puree, autumn spread
Find it online: https://cheframi.com/homemade-pumpkin-butter/
