Slow Cooker Pumpkin Butter from Scratch
Pumpkin Butter is easy to make from scratch using fresh pumpkin using a slow cooker.
Servings: 3.5 cups
Calories: 163kcal
Equipment
- slow cooker or crockpot
- blender or immersion blender
Ingredients
- 3 lbs fresh pumpkin 5-6 cups of cleaned, peeled and cubed flesh
- ¼ cup brown sugar
- 1 teaspoon pumpkin spice
To Finish
- 2 tablespoon to ¼ cup brown sugar or to taste
- 2 tablespoon molasses or maple syrup maple syrup for lighter colour and taste -- I prefer molasses
- feel free to add a bit more pumpkin spice or your favourite spice -- cinnamon ginger, cloves, just go lightly
Instructions
- In the slow cooker add pumpkin, ¼ cup of brown sugar, 1 teaspoon of pumpkin spice, and 1 cup of water. Cook on low for 5-6 hours.3 lbs fresh pumpkin, ¼ cup brown sugar, 1 teaspoon pumpkin spice
- Once cooking time is done and the pumpkin is very soft. The pumpkin will be falling apart at this point. Use an immersion blender (or transfer to a blender or food processor - but be careful it will be hot) and puree until very smooth.
- Return to the slowcooker and adjust the sweeteners and spices. Start with 2 tablespoons of maple syrup or molasses, and if still not sweet enough add 2 tablespoons, or up to ¼ cup, of additional brown sugar. Feel free to also adjust the spices and add a bit more of our favourite -- but a little will go along way.2 tablespoon to ¼ cup brown sugar, 2 tablespoon molasses or maple syrup, feel free to add a bit more pumpkin spice or your favourite spice -- cinnamon
- Yield: 3-3-½ cups
- Turn the slow cooker back on low heat and cook for another 1-2 hours or until thick and spreadable. I like to crack the lid of the slow cooker during this stage so that extra moisture evaporates. Once the desired thickness is achieved, allow the pumpkin butter to cool slightly before transferring to a storage container. Can be store in the refrigerator for about a week or frozen for several months.
Notes
This recipe is not suitable for canning.
Pumpkin butter must stored in the refrigerator or freezer. It will keep in the refrigerator for several weeks or the freezer for several months.
You can modify this recipe to use canned pumpkin. Start with 2 large 796ml cans of canned pumpkin puree and add to your slow cooker, and follow the recipe above, starting at step 3.
Nutrition
Serving: 0.25cup | Calories: 163kcal | Carbohydrates: 41g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 1347mg | Fiber: 2g | Sugar: 26g | Vitamin A: 33099IU | Vitamin C: 35mg | Calcium: 99mg | Iron: 3mg
