Slow Cooker Pumpkin Butter
This recipe makes plenty of pumpkin butter, enough to share and freeze!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
- 44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can)
- 2½ cups brown sugar
- 2 cups apple juice or apple cider
- 1½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- dash salt
Add all the ingredients to the slow cooker and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
Stir and serve warm over ice cream or refrigerate or freeze for later and serve on toast.
This is not a canning recipe for canning requires special precautions.
Nutritional values are approximate. If you require a special diet, please use your own calculations.
Calories: 232kcal | Carbohydrates: 58g | Protein: 1g | Sodium: 20mg | Potassium: 316mg | Fiber: 3g | Sugar: 52g | Vitamin A: 16175IU | Vitamin C: 4.7mg | Calcium: 75mg | Iron: 1.9mg