Crockpot Pumpkin Butter
This golden spiced Crockpot Pumpkin Butter is your apple butter's playful cousin. It's sweet enough to flirt, but spiced enough to have opinions! Just slather it on your English muffins, elevate your oatmeal, or level up your vanilla ice cream. You'll only need 5 ingredients and 5 minutes for prep!
Servings: 32 ounces (Four 8 oz. jars)
Ingredients
- 30 oz. Pure Pumpkin Puree (not pumpkin pie filling)
- 1/2 cup Apple Juice
- 1 1/2 cup White Sugar
- 1 tbsp. Vanilla Extract
- 1 tbsp. Pumpkin Pie Spice store bought or use my homemade Pumpkin Pie Spice Recipe
Instructions
- Gather your crockpot pumpkin butter ingredients.
- Combine all ingredients in large mixing bowl, and stir well.
- Transfer pumpkin mixture to Crock Pot, and cover with lid.
- Cook on LOW for 6 hours, stirring occasionally, until done.
- Once done, transfer to mason jars, and store in refrigerator. Be sure to refrigerate overnight prior to using, as your pumpkin butter will continue to thicken as it cools. ENJOY!
Notes
- How To Store: Store in an airtight container in the refrigerator up to 1 week, or the freezer up to 3 months. When freezing crockpot pumpkin butter, be sure to leave a little room at the top for it to expand while freezing. When ready to use your frozen pumpkin butter, simply transfer a jar from the freezer to the refrigerator to allow it to thaw.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
