Slow Cooker Pumpkin Butter 🎃🍯
Ingredients
- 1 (29 oz) can pumpkin puree (or about 3 1/2 cups homemade pumpkin puree)
- 1 cup apple juice or cider
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
Instructions
1️⃣ Prepare the Ingredients: In a slow cooker, combine the pumpkin puree, apple juice or cider, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, allspice, and salt. Stir well to blend all the ingredients. 🎃🍏🍂
2️⃣ Cook the Pumpkin Butter: Cover the slow cooker with the lid slightly ajar to let steam escape, which helps the mixture thicken. Cook on low for 6-8 hours, stirring occasionally, until it becomes thick and dark. The pumpkin butter is ready when it reaches a spreadable consistency. 🍲⏳
3️⃣ Cool and Store: Let the pumpkin butter cool to room temperature. Transfer it into airtight containers or jars. Store in the fridge for up to 2 weeks or freeze it for longer. 🥶🥄
Enjoy spreading this flavorful pumpkin butter on your favorite treats! 🎃