simple crockpot pumpkin butter 🎃
2 (15 oz) cans pumpkin purée (or 4 cups homemade purée)
1 cup apple cider (or apple juice)
1 cup brown sugar (light or dark)
¼ cup maple syrup
1 tbsp lemon juice
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp cloves
Pinch of salt
Instructions:
1. Add all ingredients to your crockpot and stir until smooth.
2. Cover and cook on LOW for 5–6 hours, stirring every hour or so, until thickened and glossy.
3. Remove lid for the last 30–60 minutes if you’d like it even thicker.
4. Let cool completely, then transfer to clean jars and refrigerate (up to 2 weeks) or freeze (up to 6 months).
Slow-cooked to perfection, this Crockpot Pumpkin Butter is cozy, spiced, and sweet—like autumn mornings spread on toast. It’s the perfect make-ahead recipe for gifting, snacking, or adding to everything from oatmeal to lattes. Who’s saving this for their fall kitchen lineup?
#pumpkinrecipes #lemon8challenge #crockpotrecipes #fallvibes #simplerecipes
Pumpkin butter is a deliciously versatile spread that captures the essence of fall with its warm spices and natural sweetness. This simple crockpot pumpkin butter recipe uses a blend of cinnamon, ginger, nutmeg, and cloves, combined with pumpkin purée and apple cider to create a rich and flavorful treat. Cooking it slowly in a crockpot for several hours allows the flavors to meld beautifully while thickening the mixture to a glossy, spreadable consistency. For those looking to make this pumpkin butter from scratch, using homemade pumpkin purée can add an extra layer of freshness and control over texture. To make homemade purée, simply roast fresh pumpkin slices until tender, then blend until smooth. Using apple cider instead of apple juice introduces a natural tartness that balances the sweetness of the brown sugar and maple syrup. This crockpot pumpkin butter also lends itself well to customization. If you prefer a spicier kick, you can increase the amount of ground ginger or add a pinch of cayenne pepper. For a sweeter spread, adjust the brown sugar or maple syrup to your taste. The addition of lemon juice not only brightens the flavor but also helps preserve the pumpkin butter for extended refrigeration. Once cooked and cooled, pumpkin butter can be stored in clean jars in the refrigerator for up to two weeks or frozen for up to six months, making it an excellent make-ahead option for busy fall days. Spread it on warm toast, swirl it into oatmeal or yogurt, or even stir it into your morning latte for a seasonal twist. This cozy, slow-cooked pumpkin butter is a perfect gift idea for friends and family during fall celebrations or the holiday season. Personalize jars with decorative labels or ribbons to make a thoughtful and delicious present. Embracing this recipe as part of your fall kitchen lineup brings comforting autumn vibes to every bite.
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