Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

It took us four attempts to get this right, and finally we did. This yummy, naturally sweetened, Slow Cooker Pumpkin Butter, is the perfect addition to your autumn days. Nothing says “autumn” more than the rich, delicious flavor of pumpkin. People love it in coffee, desserts, pasta sauces, and smoothies, and now you can enjoy it on toast or biscuits.

Pumpkin dishes are not only filled with fall flavor, but they are healthy, too. Pumpkins get their orange color from beta-carotene — the same nutrient that makes carrots one of the healthiest vegetables you can eat. Pumpkin is packed with nutrients and just like its various squash counterparts, it is a great food to eat when you are watching your weight. It is naturally sweet, so you can satisfy your sweet tooth without overdoing it with sugar.

Even better, our pumpkin butter is cooked in a slow cooker, which means it is easy and convenient to whip up a fresh batch. Slow cooker recipes let you “set it and forget it.” Just mix up the ingredients and let the slow cooker do its work. In a few hours, you’ll have a creamy, sweet batch of pumpkin butter.

Our Slow Cooker Pumpkin Butter pairs perfectly with these Old-Fashioned Buttermilk Biscuits. It also goes great with a cup of our healthy version of your traditional morning cup of coffee.

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

Serving Size: 2 tbsp | Calories: 43 | Total Fat: 0 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 2 mg | Carbohydrates: 11 gm | Dietary fiber: 1 gm | Sugars: 9 gm | Protein: 0 gm | SmartPoints: 2 |

Ingredients

  • 1 (15 oz.) can pure canned pumpkin (not pumpkin pie filling) OR
  • 15 oz. freshly baked and pureed pumpkin
  • 1/3 cup 100% apple juice (no sugar added)
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp ground nutmeg

Directions

Stir all ingredients together in a 1 or 1 1/2 quart slow cooker and cook until it thickens (about 5-6 hours) on low.

While hot, it will still be runny, even after thickening. Place in a heat-safe container and chill overnight in the fridge.

More honey can be added for sweetness if desired.

NOTE: This is a "spicy" pumpkin butter. If you like a milder version, simply cut the ginger, cloves and nutmeg in half. (You can always add them back in later)

Storage: Keep in fridge for up to 2 or 3 weeks. Freezes well.

http://skinnyms.com/slow-cookerpumpkin-butter/

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21 Comments on "Slow Cooker Pumpkin Butter"

  1. Dischicktravels  June 23, 2012

    What about doing some agave/stevia subs???

    Reply
  2. Cooking Ripe!  September 27, 2012

    I bet this smells heavenly while it's cooking! Must make! For a easy homemade recipe for pumpkin puree go to: http://cookingripe.wordpress.com/2012/09/26/homem

    Reply
  3. Becca  October 20, 2012

    Looks like a great recipe! If I decided to can this, I wonder how long I would process it in a water bath? And how much does this recipe make?

    Reply
  4. Lori  October 27, 2012

    How much does this recipe make? thanks!! Sounds amazing ๐Ÿ™‚

    Reply
    • Skinny Ms.  October 27, 2012

      Lori, You can expect to yield several 1/2 pint size jars, or a few pint size jars. ๐Ÿ™‚

      Reply
  5. Jennifer  November 13, 2012

    I would like to make this to give as teacher/family gifts for Thanksgiving. Can the recipe be doubled/tripled so that I only have to make one big batch or is it better to do one batch at a time? Thanks!

    Reply
    • Skinny Ms.  November 13, 2012

      Jennifer, Definitely! Just be sure to use a larger slow cooker, 4-6 quarts.

      Reply
  6. Charlie  November 13, 2012

    Is it possible to use 30 oz of freshly baked and pureed pumpkin, and omit the pure canned pumpkin?

    Reply
  7. Seraphina  September 10, 2013

    Is it possible to substitute the apple juice? Maybe with no sugar apple sauce or puréed apples?

    Reply
    • Skinny Ms.  September 11, 2013

      Seraphina, That will work too! ๐Ÿ™‚

      Reply
  8. Paula  October 21, 2013

    Have you thought of substituting butternut squash for the pumpkin?

    Reply
    • Skinny Ms.  October 22, 2013

      Paula, Sounds relish! I haven’t tried butternut squash but will have to give it a try.

      Reply
  9. Carole  September 24, 2014

    Could you make this without the syrup and honey? I'm looking for a pumpkin butter recipe only sweetened with unsweetened apple juice. I make my apple butter just using unsweetened apple juice.

    Reply
    • SkinnyMs  September 24, 2014

      Carole, Yes you could. You could reduce apple juice over medium low heat until some of the liquid evaporates out and use the syrup too.

      Reply
  10. Alice  October 20, 2014

    Could you just add the honey after cooling since heating destroys most of honey's nutritional values?

    Reply
    • SkinnyMs  October 20, 2014

      Alice, Yes you could.

      Reply
  11. Lit Chix's Kitchen  October 20, 2014

    For those questioning the canning of product, canning pumpkin is highly discouraged. The limited acidity makes for the perfect environment for deadly toxins. Freezing pumpkin butter is best.

    Reply
  12. Katie Downing  September 25, 2015

    Do you put it into the fridge still hot?

    Reply
    • SkinnyMs  September 26, 2015

      Wait until it's cooled to room temperature.

      Reply

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