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Slow Cooker Pumpkin Butter

Pumpkin puree slow cooked with brown sugar, apple cider, and warm spices into a thick, spreadable fall condiment.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 12
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 30 oz pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup apple cider
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 tsp vanilla extract

Equipment

  • 1 Slow cooker

Method
 

  1. Step 1: Combine pumpkin puree, brown sugar, apple cider, cinnamon, nutmeg, ginger, and cloves in a slow cooker.
  2. Step 2: Cook on low for 4 hours, stirring occasionally, lid slightly ajar.
  3. Tip: Keeping the lid ajar lets steam escape so the butter thickens.
  4. Step 3: Stir in vanilla during the last 15 minutes.
  5. Step 4: Cool, then transfer to jars.

Notes

Let the pumpkin butter cool fully before jarring, since it continues to thicken as it cools.