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slow cooker pumpkin butter recipe

Did you know that there is a canned pumpkin shortage this year?  I figured this out as I went to 5 different stores looking for canned pumpkin.  When I want something and I cannot have it, I tend to get a little obsessed.  I don’t even remember what I was wanting to make with the pumpkin, but I was unable to get it, therefore, I became obsessed.  Eventually, I got my hands on some but not a normal size can.  Beggars cannot be choosers.  I had my friend at my trusty bakery supply store order me what he could get and he could only get the vat o’ pumpkin.  So, I made some pumpkin butter.  And a whole lot of other pumpkin goodness.

slow cooker pumpkin butter recipe

Want the easiest recipe for pumpkin butter ever?  Not only easy, but the perfect thing to put on a piece of toast or a fresh biscuit.  Sweet, spicy, and rich pumpkin flavors.  Not only is this pumpkin butter great on delicious baked goods, it is also delicious in a baked good.  More on that later this week.

slow cooker pumpkin butter recipe2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

slow cooker pumpkin butter recipeReady for the easiest recipe ever?  Put everything in the slow cooker.

slow cooker pumpkin butter recipeGive it a stir and turn the slow cooker on.  Cook on the low heat setting for 5 to 6 hours.

slow cooker pumpkin butter recipeLet the pumpkin butter cool for one hour or cover and refrigerate overnight.  See?  The easiest recipe ever.

slow cooker pumpkin butter recipeI put mine in canning jars.  They will keep in the fridge for one week or in the freezer for up to 6 months.

slow cooker pumpkin butter recipeI cut out a cute square of orange, fall-ish fabric and tied the top with some thin black rickrack.  Then I put on a cute little owl sticker.  Wouldn’t you love to get a little gift like this?

slow cooker pumpkin butter recipe

I would.  And I would use to put on my English muffin the next morning.  With some cream cheese.  And it is going to be a perfect way to start your day.

Slow Cooker Pumpkin Butter

Ingredients

  • 2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
  • 1 1/4 cups maple syrup
  • 1/2 cup apple juice
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Put everything in the slow cooker.
  2. Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
  3. Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
  4. I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.
http://bakedbree.com/slow-cooker-pumpkin-butter

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100 Responses to Slow Cooker Pumpkin Butter

  1. Jessica says:

    How many jars does this recipe make?

  2. Rita Cistone says:

    Thank You Guys for the Creative and Awesome Yummy Recipes!

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