Some of you may remember last year when I took our 20 pound porch pumpkin, and roasted it into Pumpkin Puree after Halloween. Why not get double use out of it and put it into pumpkin pies and a million other things? After all, pumpkin puree in the can is getting awfully expensive, especially around the holidays, and there is truly nothing better than fresh pumpkin puree!
Now, I have no regrets for doing this; we made tons of different stuff last fall/winter with it. However, I had over 25 cups of pumpkin puree from that pumpkin, and a whole 10 cups were still sitting in my freezer last week!
Knowing that I will probably have another pumpkin on its way to the freezer soon, I decided to take all 10 cups and make one of my favorite things: Pumpkin Butter!
Even though I cooked it down into gorgeous pumpkin butter, there was still 6 mason jars full! Which worked out perfectly, because it makes a wonderful gift for hosts, friends, or family.
I’ve read that pumpkin butter is not so great for canning, because it’s low in acid, very dense, and easily holds bacteria even when being canned. But, it can be kept for up to a year in the refrigerator. So if you make as much as I did, I would reccomend giving the others away and telling them to refrigerate it. A jar of this stuff won’t last too long anyway..it’s addicting!
There are a few reasons why I prefer to make my pumpkin butter in the slow cooker. Reason #1: Pumpkin butter is a long cooking process. With the slow cooker, you can put all of the ingredients in, set it, and forget it! Way easier than standing by the stove stirring all day. Reason #2: I love cooking it from scratch because you can control how much sugar and things go into it. Truly, you could probably cut out half the sugar and it would still be delicious. Plus, no preservatives, high fructose corn syrup, or other additives! Reason #3: The house will smell AMAZING, all day. Forget the Fall scented candles, this is the true scent that will make the whole place smell like Autumn!
So, lets see how easy it is to make!
Slow Cooker Pumpkin Butter
Makes about 4 cups
+ 4 cups fresh pumpkin puree (or 2 15oz. cans)
+ 1 cup granulated white sugar
+ 1 cup dark brown sugar
+ 2 teaspoons cinnamon
+ 1 teaspoon ginger
+ 1/2 teaspoon nutmeg
+ 1/4 teaspoon cloves
Combine the sugars and spices in a bowl. Place the pumpkin in the slow cooker, and sprinkle the mixture on top. Stir to roughly combine. Set the crock pot on low for about 6 hours (or high 3 hours, but I reccomend low to prevent scorching). Stir occasionally. It will be darker and nice and thick when it’s all done. To test it, you may as well spread some on a piece of toast; just to make sure it’s perfect! 😉
Some of my favorite uses for Pumpkin Butter: Spread on toast, mixed into oatmeal or greek yogurt, put in muffins, slathered on pork, and of course, just on a spoon!