Pumpkin Butter

Pumpkin Butter

17 Reviews 3 Pics
  • Prep

    50 m
  • Cook

    8 h
  • Ready In

    9 h 50 m
ALLYK
Recipe by  ALLYK

“A slow cooker, easy recipe for pumpkin butter using fresh pumpkin. Tastes so yummy you'll forget that it's low in sugar as well!”

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Ingredients

Adjust Servings

Original recipe yields 8 half-pint jars

Directions

  1. Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.

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Reviews (17)

Rate This Recipe
Musicmaker52
33

Musicmaker52

This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 of the small jars (<1 c. ?) The butter was very brown in color, but the taste was excellent. I may try to lessen the amount of spices.

JFD
30

JFD

It was a very easy pumpkin butter (after the pumpkin was cut up) recipe, but the spices were too much. It's almost bitter and I think that it's because of the clove. When I try this again, I will cut down on the spices. Also, it would be nice to know WHAT exactly is a serving.

aing
23

aing

Wonderful flavor! I had already baked and scraped my pumpkin before reading this recipe, so the pumpkin I put in the crock pot wasn't raw and in chunks. That's why I only left it to slow cook for 4 hours. It came out thick and just sweet enough! Great recipe.

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Nutrition

Amount Per Serving (128 total)

  • Calories
  • 11 cal
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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