Slow Cooker Pumpkin Butter
Pumpkin Butter is a delicious fall spread made easily in the slow cooker. Spread it on your breakfast treats or mix it into other baked goods. It is the epitome of fall flavors!
Servings 32 ounces
- 3-5 lb pumpkin cut, skinned & cubed
- 1½ cups granulated sugar
- ¾ cup brown sugar
- 3 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp pumpkin pie spice
- ½ tsp ginger
Add pumpkin, sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice and ginger to the slow cooker.
Cover & cook on high for about 3-4 hours - stirring each hour.
Once pumpkin pieces become softer (around 3 hours into the cooking) scoop out into a blender & blend to a smooth consistency. Or you can use an emulsion blender for this.
Transfer the mixture back to the slow cooker, stir & cook another 30-60 minutes.
Ladle into prepared jars. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months.