Crockpot Homemade Vanilla Pumpkin Butter is one of my favorite things to make around Thanksgiving. I love to spread the pumpkin butter on bagels, croissants or toast. My youngest son loves to dip his apple slices in the pumpkin butter. Makes for a great after school snack for him! This recipe is so easy to make too, all you have to do is put everything in the crockpot and let it cook away. Be sure to stir every once in awhile so it does not stick to the sides. I usually spray a light layer of non stick cooking spray around the crock.
It’s fall and I just love pumpkin everything and this recipe for Crockpot Homemade Vanilla Pumpkin Butter is delicious! Trust me you are going to thank me once you give it a try. Why pay for expensive pumpkin butter when you can make it yourself. It is treat that you can top your biscuits, bagels, toast or English muffins and have an extraordinary breakfast. I even love to serve the pumpkin butter with dinner biscuits and enjoy the pumpkin taste. It is perfect for fall y’all!
This recipe is so easy to make with a handful of ingredients and a slow cooker. You do need to be home to stir occasionally. This is not a dump and go crockpot recipe. The pumpkin butter will thicken and you need to stir the contents so they do not burn along the edges and to keep it cooking consistently in the crockpot.
Set your crock pot on the low setting. In the bottom of the crock pot, thoroughly combine all of your ingredients. Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down. Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using.It keeps in the refrigerator for up to one week or the freezer for up to 6 months.
Be sure to try Crockpot Homemade Vanilla Pumpkin Butter it is so good!
- 1 (15 oz) can of pumpkin puree
- 1 cup sugar
- 1 cup brown sugar
- 3 tsp pure vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
- ⅛ tsp ground cloves
- Combine all ingredients in slow cooker and stir well.
- Cover and cook on high for 3 hours; be sure to stir occasionally to prevent burning.
- Scoop in jars and save in fridge(pumpkin butter is good for 7 days).
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