While pumpkin spice is certainly all the rage, we like actual pumpkin, too! The real thing cannot be beat in our opinion, especially when its tastiness is concentrated into our Slow Cooker Pumpkin Butter. Since the temperatures in Maine have finally begun to dip, we thought it was about time to share our Slow Cooker Pumpkin Butter recipe with you.
You can use pumpkin butter as a sundae topping like I did (served with gluten-free ginger snaps seems extra festive), stirred into your morning coffee (!), as a topping for plain yogurt or oatmeal, or of course as a spread on toast. My son uses it as a dip for apple slices.
This recipe makes A LOT of pumpkin butter. Feel free to divide the recipe in half. I like to make a big batch and use it for gifts (it makes a perfect hostess gift for Thanksgiving, as well as a thoughtful teacher gift).
- 4 (15 oz.) cans pumpkin puree (not pumpkin pie filling)
- 1 1/4 cup white sugar
- 1 cup brown sugar
- 2/3 cup maple syrup
- 1 cup cider
- 2 Tbsp. lemon juice
- 2 Tbsp. freshly ground ginger (or 1 Tbsp. dry ginger)
- 2 Tbsp. bourbon, brandy or spiced rum (optional)
- 2 Tbsp. cinnamon
- 2 tsp. freshly ground nutmeg (or 1 tsp. ground nutmeg)
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- Add all of the ingredients to the slow cooker crock and whisk to combine.
- Cover and cook on High for 1 hour.
- Stir well. Vent lid by propping it open with a wooden spoon handle, and cook an additional hour. The pumpkin butter is done when all the liquid has been absorbed into the mixture and it looks smooth. It will darken slightly in color.
- Stir well and taste; adjust seasonings if desired. Let pumpkin butter cool, uncovered, in the slow cooker, then transfer to containers.
- Store the pumpkin butter in the refrigerator, or freeze.
If freezing the pumpkin butter, be sure to leave at least 1/2-inch of headroom because it will expand slightly as it freezes.