Slow Cooker Pumpkin Butter Recipe
Sweet, creamy and spiced just right, this is an easy crockpot recipe that brings fall to every bite!
Servings 15 servings
Calories 92kcal
Ingredients
- 15-16 oz. pumpkin puree Be sure to use pumpkin puree, not pumpkin pie filling.
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- ½ tsp. all spice
Instructions
- Add all of the ingredients to the crockpot, mix well.
- Cover and cook on low for 3-3.5 hours. Stir once an hour to prevent scorching.
- Allow to cool. The butter will thicken as it cools.
- Store in the refrigerator or freeze to preserve.
Notes
Freezing is the best method to preserve the slow cooker crockpot butter.
This recipe makes about 3 ½ cups.
Nutrition
Calories: 92kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 73mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4412IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
