Description
This delicious pumpkin butter is perfect for spreading on toast or using in recipes!
Ingredients
Scale
- 2 cans (15 oz each) pure pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup maple syrup
- 1/2 cup apple juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Add the pumpkin puree, brown sugar, maple syrup, and apple juice to the bowl of a slow cooker. Stir until combined.
- Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt. Stir well to thoroughly mix the spices into the pumpkin mixture.
- Cover the slow cooker and cook on low heat for 4 hours, stirring occasionally to prevent sticking.
- Uncover and stir in the vanilla extract. Let the pumpkin butter cool to room temperature.
- Transfer to clean jars or airtight containers and refrigerate. Use within 2 weeks.
Notes
- Store in the refrigerator for up to 2 weeks.
- This pumpkin butter can also be used as a filling for desserts or as a topping for pancakes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 5g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg