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Creamy Pumpkin Butter Recipe

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3.9 from 3 reviews

  • Author: Leila
  • Total Time: 4 hours 10 minutes (slow cooker) or 40 minutes (stovetop)
  • Yield: 24 servings
  • Diet: Vegetarian

Description

This rich and flavorful Pumpkin Butter recipe uses pureed pumpkin slow-cooked with brown sugar, apple juice, and warm spices to create a smooth, spreadable autumnal treat. Perfect for spreading on toast, adding to oatmeal, or stirring into yogurt, this homemade pumpkin butter fills your kitchen with cozy scents and delivers a naturally sweet and spiced flavor without added preservatives.

Ingredients

Ingredients

  • 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15-oz. can)
  • 2 ½ cups light brown sugar (packed)
  • 2 cups apple juice (cider works well too)
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ⅛ tsp. ground ginger
  • 1 dash salt

Instructions

  1. Combine Ingredients: Add the pumpkin puree, light brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and a dash of salt to your cooking vessel. Stir well until all ingredients are fully combined to ensure consistent flavor throughout the butter.
  2. Cook in Slow Cooker: Cover and set your slow cooker to LOW and cook for 4 hours, or alternatively, set to HIGH and cook for 2 hours. This slow cooking allows the flavors to meld and the mixture to thicken into a luscious spread.
  3. Stir After Cooking: Once cooking is complete, stir the pumpkin butter thoroughly to achieve a smooth consistency. Let it cool on the counter for about an hour before transferring to storage containers.
  4. Stove Top Alternative Preparation: If you don’t have a slow cooker or need the butter ready more quickly, place all ingredients into a large saucepan. Set the saucepan over low heat and slowly simmer the mixture for 30 minutes, stirring frequently to prevent sticking and ensure even cooking.
  5. Cool and Store: After cooking, allow the pumpkin butter to cool slightly before spooning into sterilized jars. Seal and refrigerate. The pumpkin butter will thicken more as it cools and can be stored for several weeks refrigerated or frozen for longer shelf life.

Notes

  • The slow cooker method develops deeper flavors and requires less attention, while the stovetop method is quicker but needs frequent stirring.
  • Use 100% pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
  • This recipe yields about 24 servings as a spread (approximately 1 tablespoon per serving).
  • Store pumpkin butter refrigerated in airtight containers for up to 3 weeks or freeze for up to 3 months.
  • Adjust sweetness by adding more or less brown sugar according to your preference.
  • Spices can be adjusted to taste, or you can add vanilla extract for extra aroma.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (slow cooker low) or 30 minutes (stovetop simmering)
  • Category: Spread
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipesbyleila.com/creamy-pumpkin-butter-recipe/