Slow-Cooker Pumpkin Butter
If you prefer something other jam to spread over bread slices, this Slow-Cooker Pumpkin Butter is the way to go. It’s a creamy and flavorful mix of canned pumpkin, apple cider, sugar, brown sugar, pumpkin pie spice, vanilla, and kosher salt. Prepared in jut 5 minutes and incredibly easy to make, this pumpkin butter should be a “must-serve” food for your breakfast. Enjoy!
4
servings5
minutesIf you are fans of pumpkin and love making something good with it, just give this slow-cooker pumpkin butter a go.
Ingredients
2 (12 oz.) cans canned pumpkin
1 tbsp. pumpkin pie spice
1 tsp. vanilla
1/2 c. apple cider
2/3 c. sugar
1/4 c. brown sugar
1/2 tsp. kosher salt
Directions
- Gather all ingredients into slow cooker and stir until smooth.
- Cover and cook on high for 2 to 3 hours, stirring every hour.
- Once reaching consistency to your liking, pour into mason jars and cill in refrigerator.
Recipe Video
Source:https://www.delish.com/cooking/recipe-ideas/recipes/a55481/slow-cooker-pumpkin-butter-recipe/
Notes
Slow-Cooker Pumpkin Butter is a spreadable, jam-style recipe made by simmering canned pumpkin with apple cider, sugars, spices, and vanilla until thick and smooth. All of the ingredients are added directly to the slow cooker and stirred together, making this a hands-off recipe that develops flavor over time. As it cooks, the mixture reduces and concentrates, creating a rich consistency suited for spreading.
The recipe works because the slow cooker allows excess moisture to evaporate gradually without scorching. Apple cider adds subtle sweetness and depth, while the combination of white and brown sugar balances the natural earthiness of the pumpkin. Pumpkin pie spice and vanilla provide warmth without overpowering the base. Stirring occasionally helps keep the mixture smooth and ensures even cooking as it thickens.
This recipe fits easily into everyday home cooking since it requires minimal prep and no special equipment. The pumpkin butter can be made ahead and stored in the refrigerator once cooled. It works well as a spread for toast, biscuits, or muffins. The consistency can be adjusted slightly by extending or shortening the cooking time without changing the overall structure of the recipe.