Crockpot Pumpkin Butter
Crockpot pumpkin butter is a simple recipe that tastes delicious on top of pancakes, French toast, or English muffins. Us
Ingredients
- 45 Ounces Pumpkin Puree canned
- 2½ Cups Brown Sugar
- 1½ Teaspoons Cinnamon
- 1 Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- ⅛ Teaspoon Ground Ginger
- 2 Cups Apple Cider
Instructions
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Into the crockpot add the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, and apple cider. Stir all the ingredients to combine.
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Place the lid on the slow cooker and set it for 4 hours on low or 2 hours on high.
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Once pumpkin butter is finished cooking stir. Allow the pumpkin butter to cool completely before placing into an airtight container.
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Store in refrigerator for up to two weeks or store in the freezer up to 6 months.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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