Do you like Pumpkin Pie? Do you like Apple Butter? Have you ever had Pumpkin Butter? Check out this Slow Cooker Pumpkin Butter Recipe for a quick and easy way to make this fall time treat!
Truth be told, this recipe is dangerously easy… meaning it is so easy and so good that you might be bellied up to a jar of this stuff all fall long.
You have been warned.
Mikey made you two videos on this one– it is that good! Here is our cooking show version.
Here is the quick video version from Mikey.
Scroll at your own risk 😉
You will find yourself making double or triple batches of this stuff.
Slow Cooker Pumpkin Butter
When I first made this recipe, I took some to my dad who is a huge Apple Butter fan. He told me that my Grandma used to make it all the time. So, I grabbed some and a couple biscuits and took some to her this past weekend.
Now Grandma used to make hers with fresh pumpkin but I didn’t have any pumpkins lying around. I found the recipe below in Gooseberry Patch’s Slow Cooking All Year ‘Round which also called fresh puree, and I just substituted canned pumpkin… and no one complained. AT. ALL.
This goes perfectly on biscuits for breakfast (or pancakes or toast or your finger… just sayin’).
But I am thinking a yummy dessert treat might be to make pie crust cookies to go with it.
The cookbook also has a recipe for taking the Slow Cooker Pumpkin Butter and turning it into Pumpkin Butter Pies! (That is so happening in this house.)
Now I have never had enough left over to can, but if you want to make a batch (or 20) to keep your pantry full and your friends happy, you can always can some up. But don’t blame me if folks come back and ask you for more 😉
*Note: A reader has pointed out to me that it is no longer recommend to can Pumpkin Butter but you can freeze it.
Serves: 4 Pint Sized Jars
- 1 15 oz can Pumpkin
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ½ tsp Ginger
- ⅛ tsp Ground Cloves
- 4½ Pint Sized Canning Jars and Lids
- Combine all ingredients in a slow cooker and mix well.
- Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
- To Can* (see note below): Fill jars ¾ of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)
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