This crockpot pumpkin butter is luscious and rich and perfect for spreading on top of toast this fall.
pie pumpkin (sugar pumpkin)
apple cider or apple juice
pumpkin pie spice
Halve or quarter the pumpkin and scoop out the seeds.
Peel the pumpkin, then cut into rough chunks.
peel and chop
Add pumpkin, juice, sugar, syrup, and spices to slow cooker and cook for 10-12 hours on low.
Puree the pumpkin butter and add vanilla. If desired, cook for 2 more hours to thicken.
Store in airtight jars in the refrigerator or freezer. Serve on toast!
Jar & serve
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