Crock Pot Pumpkin Butter
The View From the Great Island
Crock Pot Pumpkin Butter ~ this easy slow cooker pumpkin butter recipe is the first thing I make every fall. It's super easy to throw together!
- 2 oz 15 cans of pumpkin puree (not pumpkin pie filling)
- 1 cup sugar
- ½ cup apple cider (or apple juice)
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp allspice
- ¼ tsp (maybe more) freshly ground nutmeg
- ½ tsp vanilla paste or the seeds of 1/2 a vanilla bean
- Whisk together all the ingredients and put into the crock pot. Turn on LOW and cook for one hour.
- Stir the contents and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space.
- Crock pots vary a bit, so your butter might take a little more or less time.
- This step is OPTIONAL, but I like to pass the puree through a mesh strainer before I put it in jars. It just makes it a touch silkier. Push the puree through the sieve firmly with the back of a large spoon to get as much through as possible. Scrape the spoon along the outside of the strainer to release the thick puree.
- Spoon the butter into one jar, or several smaller jars and let cool. Then cap tightly and refrigerate. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.