This crockpot pumpkin butter recipe is simple and delicious. I prefer a slow cooker pumpkin butter because you can set it and forget it.
I love fall! All the multi-colored leaves, fresh apples, and cool mornings on the porch with a cup of coffee and homemade toast with pumpkin butter. And what’s better than pumpkin butter made from your own pumpkins? Not much!
Pumpkin Butter in a Crockpot
Using a slow cooker is great because you don’t have to watch the butter. Just pop the ingredients in, set a timer, and go about your business.
This pumpkin butter recipe yields a more consistent product and allows you to get other things done while the butter cooks and makes your home smell AMAZING!
Preparing Your Pumpkins
Pumpkins are a member of the squash family. They can be tiny, small enough to fit in your palm, or ginormous, some reaching as much as 1,200 pounds! Whatever size your pumpkin is, you’ll need to prepare it for this pumpkin butter recipe. This step is easy, but may take some time, depending on the size.
Start with washing the outside. You don’t want to get any dirt in your butter. Then, line a cookie sheet with parchment paper. You may need a deeper pan, depending on how much moisture your pumpkin has. I use a cookie sheet, then remove the liquid that accumulates with a turkey baster. Keep the liquid from this part of the pumpkin butter recipe! You can pour it over your dog or cat’s food, mix it into smoothies or add it to soups or stews. This liquid contains many nutrients like vitamins A, E, and C, beta carotene, and more.
Cut Up and Cook
For this pumpkin butter recipe, you can cut your pumpkin into several pieces, saving the seeds to make a tasty treat. Place the pieces of pumpkin on the cookie sheet skin side down. Or, if your pumpkin is smaller, you can poke a few holes in it, making sure to get all the way through the flesh. You can remove the seeds after the pumpkin is cooked.
Once the pumpkin is cooked through, take it out of the oven and let it cool. When it’s cool, remove the seeds (if you haven’t already) and the skin. If there is a lot of fiber, you can run it through a food processor or strainer to remove some of it. You’ll need about 24 ounces of pumpkin, or a pound and a half. Now you’re ready for the slow cooker pumpkin butter recipe.
Place the pumpkin into the crock pot, add the rest of the ingredients, and mix well. If the pumpkin is very moist, you may not need as much cider.
Cook on high for 3 hours, or 6-7 on low, stirring occasionally. If your pumpkin is very thick, you can add a bit more cider to get it to a spreadable consistency.
Once it is cooked through and smooth, let it cool and put it in a container that can be closed tightly. This pumpkin butter recipe will keep in the refrigerator for a week or two. It can also be frozen for six months or so. I have never tried it, probably because I eat it too fast, but your butter can also be canned using safe canning guidelines. Since it is low acid, you’ll want to pressure can it.
This recipe can be doubled if you want to make some for gifts, but I wouldn’t recommend cutting it in half. Most crock pots heat on the side and if there isn’t enough volume, the sides could scorch what little bit of pumpkin there is.
You can also make this pumpkin butter recipe using a variety of different squashes. I made it with butternut squash once, but it took more cider since butternut squash is much drier. The taste was very similar to pumpkin though.
You can add less sugar or use sugar substitutes if you wish, but it may affect the shelf life of this pumpkin butter recipe. Use the appropriate substituted amount or less to start. You can always add more if you want it sweeter.
Serving: 1ounce | Calories: 1155kcal | Carbohydrates: 289g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 104mg | Potassium: 1858mg | Fiber: 22g | Sugar: 248g | Vitamin A: 105900IU | Vitamin C: 30mg | Calcium: 401mg | Iron: 12mg
Now that fall is here, it’s time to make some fun treats! Treat yourself to this fun and easy crockpot pumpkin butter recipe!
Source: DIY Natural – Food