This Slow Cooker Pumpkin Butter tastes like heaven. I could not hold myself back from eating it at all times of the day on buttered toast. I even ate it for dinner one night. It tastes like pumpkin pie, but I think it tastes even better. Very dangerous stuff! I decided to put the last few jars in the freezer or I would be packing on my holiday pounds earlier than usual this year.

I made this Slow Cooker Pumpkin Butter with pumpkin puree. Make sure to get the unsweetened plain pumpkin puree, not the sweetened pie filling. The day I did the photo shoot for this pumpkin butter I made Old-Fashioned Biscuits from a blogging friend Susie, her blog is Simply Sated. The biscuits really are mile high and turn out perfect, and that is saying a lot since I'm not much of a baker since I became a busy mom.


  • 44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can)
  • 2 1/2cups brown sugar
  • 2 cups apple juice or apple cider
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • ? tsp. ground ginger
  • dash salt
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  1. In a 4-quart or larger slow cooker add all the ingredients and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
  2. ..........................................

for full instruction please see :

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