Full on fall flavor can be yours anytime of year, homemade pumpkin butter, so easy in the crockpot!
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Pumpkin spice everything can be yours. If you want it to be, that is. The hubby and the Frenchman love anything with pumpkin, that’s a fact. The boy? Not so much.
However, digging into fresh, homemade bread and spreading it with pumpkin butter is a favorite of the entire family. Even the boy, who for some reason hates all things pumpkin otherwise. I don’t understand his culinary tastes sometimes, but he’s still my boy.
Picture this–crisp, cool air. Lazy weekends, with steaming cups of coffee or tea. Fresh baked bread, right out of the oven. Steamy, fluffy bread smeared with homemade pumpkin butter. Stuff you can really sink your teeth into, with a bit of sweetness and loads of pumpkin flavor.
Ingredients you need
- Canned pumpkin puree (not the pie mix)
- Granulated sugar
- Cinnamon
- Cloves
- Nutmeg
- Ginger
Making your pumpkin butter:
- Place the pumpkin puree in a crockpot set on low.
- Add 1/2 of the sugar and spices.
- Cook on low with the lid fully on the crockpot.
- Add remaining sugar and spices, then stir well to combine.
- Cook on low, with lid off the crockpot slightly. Stir to combine well, then store in freezer jars, or airtight covered containers in the fridge.
Can you taste the flavor of homemade pumpkin butter now?
How do I use fresh pumpkin for this homemade pumpkin butter?
If you would prefer to use fresh pumpkin instead of canned pumpkin puree for this recipe, use 4 cups fresh pumpkin. You may need to cook it a bit longer in the crock pot to reduce the water content, but the spice and sugar levels remain the same.
How do I store this? Can I can it for shelf storage?
To store the pumpkin butter, simply place in airtight jars and store in the fridge for up to 2 weeks or in the freezer for up to a year. Some people may try pressure canning this, but pumpkin puree isn’t necessarily safe to can at home. Use your own judgement, and when in doubt, err on the side of caution.
Breads to spread this homemade pumpkin butter on:
Homemade Pumpkin Butter
Full on fall flavor can be yours anytime of year, homemade pumpkin butter, so easy in the crockpot!
Ingredients
- 4 cups fresh pumpkin, or 2 15 ounce cans canned pumpkin puree
- 1 cup sugar, divided
- 2 teapoons cinnamon, divided
- 1 teaspoon ground cloves, divided
- 1 teaspoon ground nutmeg, divided
- 1/2 teaspoon ground ginger, divided
Instructions
- Place the pumpkin puree in a crockpot set on low.
- Add 1/2 cup sugar.
- Add 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg and 1/4 teaspoon ginger to the pumpkin puree
- Cook on low for 3 hours with the lid fully on the crockpot.
- After 3 hours, add the remaining seasonings and sugar.
- Stir well to combine.
- Cook on low for 2 more hours, with the lid partially off the crockpot to allow mixture to thicken.
- Stir to combine well, then store in freezer jars, or airtight covered containers in the fridge.
Nutrition Information
Yield 32 Serving Size 2 TablespoonsAmount Per Serving Calories 40Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 10gFiber 1gSugar 8gProtein 1g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!
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