Pumpkins, pumpkins, pumpkins! It gets even better with this homemade pumpkin butter in the slow cooker!
The photos and recipe for this homemade pumpkin butter in the slow cooker has been updated as of January 7 2016!
It is pumpkin week here at The Cookie Writer!
Day One: Homemade Pumpkin Puree
I believe all my pumpkin recipes will have used pumpkin puree, so checking out the first post to pumpkin week is probably ideal! Depending on how many of each item you make, you may get away making all these recipes with one pie pumpkin! It is crazy how much you get from one little pumpkin. I had bought a store-made version of pumpkin puree to show the difference between that version and the homemade version, and I didn’t want the canned stuff to go to waste (you wouldn’t believe how expensive pumpkin puree can get!) So for some of my recipes I ended up using the canned version (I know!) One fact I will state: the homemade pumpkin puree does seem looser than the store-bought, so take that into consideration when cooking with it. Some suggest straining it through a sieve to ensure a thicker quality.
Today’s recipe used the homemade pumpkin puree, and I think there should be no concerns of how thick or thin the puree was originally. Homemade pumpkin butter, much like any other homemade butter (apple butter, pear butter, etc.) is cooked over a medium heat (or in the slow cooker) until it reaches the consistency of “butter.” The fun part about pumpkin butter (or apple butter) is that there is no actually butter involved in the recipe, so the meal is completely vegan! That’s right, the “butter” is created from cooking down the fruit/vegetable until it resembles a thick paste (much like butter.) The help of sugar, spices, and a slow cooker aid in this process. Now, this butter is definitely sweet and would make a nice spread on toast or cookies, but I can see it being used in baking recipes as well. I am not even a pumpkin fan but I thoroughly enjoyed this pumpkin butter (probably because it was sweet!)
I like how this recipe can be made for one’s self, or given as a delicious homemade gift. Place in into a mason jar and adorn with some beautiful labels and ribbon to show someone you really care. But whatever you do, do not can it! I have been reading online about the concerns of canning homemade pumpkin ingredients such as puree and butters. I am not sure fully as to why, but better to be safe than sorry. Nonetheless, this jar should keep in your fridge for at least two weeks, and sometimes upwards of a month.
5 minPrep Time
2 hrCook Time
2 hr, 5 Total Time
- 1 cup homemade pumpkin puree (or store-bought)
- 1/2 cup brown sugar
- 1/4 granulated sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 ts. ginger
- 1/8 tsp. cloves
- 1/8 tsp. allspice
- Pinch of salt
- Add all your ingredients to your slow cooker and stir to combine. Set the temperature to high and cook for a couple of hours, stirring occasionally. You can also cook over low heat and cook for about 4 hours.
- Store in an airtight container and refrigerate for couple of weeks. DO NOT can!
- *You can also make this recipe on your stove top by combing all your ingredients in a small saucepan over medium heat. Lower heat and simmer until the mixture thickens and turns smooth.
(Adapted from Recipes that Crock)
Having tried apple butter in the slow cooker a couple of months ago, I knew this pumpkin butter would be easy and tasty! Now that I have gotten the hang of slow cooker butters, I am going to experiment with some other fruits such as pairs and maybe oranges to see if I can keep coming up with some delicious, fruity butters. I know they are sweet, but they sure are a nice treat! I actually used apple butter in my banana cupcakes as the filling. I could also see pumpkin butter being a great addition to buttercream!
This recipe is really easy and can be made either in the slow cooker or on the stove top. Cooking the pumpkin butter in the slow cooker on high resulted in my butter being complete within a couple of hours. Had I realized it was that easy, I would have probably just cooked it on the stove. But I was comparing this recipe to my apple butter recipe and thought it would need as much time as the apples did (the apple butter yielded a lot more.) Cook the pumpkin butter on low in the crock pot and you can leave it alone without worrying about the mixture scorching. I think next time that is going to be my method.
Ps. My little taste-tester approved of this dish. I had to hide the jar!