Celebrate the arrival of fall with a delicious batch of pumpkin butter. If you make it in the crockpot, it’ll practically make itself. Here’s my recipe:
Crockpot Pumpkin Butter
- (4) 15 oz. cans of pumpkin puree, homemade or store-bought
- 2 Tbsp. pumpkin pie spice
- 2 cups brown sugar
What You Do:
Place all of the ingredients in a crockpot.
Give everything a good stir to combine.
Then, cook uncovered on low for 4-6 hours, stirring occasionally. Your pumpkin butter is finished when it has a nice dark color and a thick texture.
Yield: Approximately 3-1/2 pints
Place your finished pumpkin butter in jars. Refrigerate what you plan to use right away; freeze the rest. Pumpkin products are not suitable for home-canning.
Print the recipe card, and add it to your collection.
Make sure background colors and images are enabled in your browser before printing.