Pumpkin butter is a rich, delicious way to celebrate fall. Made in the slow cooker, this recipe is simple to make and is as delightful on toast as it is jarred up as a hostess gift.
Using a large, sharp knife, carefully cut the pumpkin into quarters, removing the seeds. If desired, reserve the seeds for roasting later.
Use a sharp peeler to peel the rind of the pumpkin. Cut the flesh of the pumpkin into chunks and add to the crock of a slow cooker.
Add the apple cider or juice, brown sugar, maple syrup, pumpkin pie spice, and salt. Cover and cook on low for 10-12 hours.
Remove the lid and puree until smooth using an immersion blender. Stir in the vanilla.
Taste for sweetness and spices. If desired, add additional brown sugar, 1 tablespoon at a time, until your desired sweetness is reached. Add up to another teaspoon of pumpkin pie spice if desired.
If you’d like your pumpkin butter to be thicker, return the slow cooker to low and cook, uncovered, for up to 2 more hours until desired thickness.
Transfer to jars. Store, covered, in the refrigerator for up to a week or freeze for up to 6 months.
Notes
I have successfully made this recipe in both 3.5-quart and 6-quart slow cookers.I have not attempted canning this recipe, so I cannot speak to what adjustments might need to be made to do so.Makes about 4 cups.