This Slow-Cooker Pumpkin Butter recipe is festive, yummy, gluten-free, and great as a gift! It’s also super easy to make – just throw it in the crockpot!
Hey guys, I’m over at Evermine sharing something pretty wonderful Slow-Cooker Pumpkin Butter! Hot diggity, it sounds good, doesn’t it?
I’d never had pumpkin butter up until this point, but I was missing out because this is pretty spectacular. Did I mention how good it smells simmering all day in your slow-cooker? Oh my goodness…there aren’t enough words!
What I’ve found I really love about this yummy butter is that there is so much more you can do with it. Instead of smearing it on toast, you can bake with it, mix it into yogurt or oatmeal, or use it instead of syrup on pancakes or French toast.
Pumpkin butter is a great gift option, too, especially for those allergic to gluten!
So head on over to Evermine these cute labels so you can be that much closer to gift giving and smearing this yummy pumpkin butter on some toast!
- 4 cups pure pumpkin
- 1 cup honey or maple syrup ( I used half of each)
- ½ cup apple juice or apple cider
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- a generous pinch of sea salt
- Add all of the ingredients to your slow-cooker. Stir to combine. Cook on low for about 6 hours, or until thick (stirring a few times throughout the day to prevent sticking).
- Add the pumpkin butter to your jars or airtight container and allow to cool. Store in refrigerator. The pumpkin butter will keep in the fridge for up to 2-3 weeks or up to one year in the freezer.
Nutrition Information:Yield: 40 Serving Size: 2 tbsp
Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
Nutrition information isn't always accurate.