Name: Crockpot Pumpkin Butter
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Yield: 2 cups
Ingredients: 1 15 oz can pumpkin; 1/2 cup apple juice; 3/4 cup sugar; 1 tsp cinnamon; 1 tsp pumpkin pie spice

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It’s fall and I just love pumpkin everything and this recipe for Crockpot 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.

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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.

I made it over the past weekend and I am sure glad I did. I was able to enjoy the pumpkin taste every morning on my toasted English muffin. Be sure to make Crockpot Pumpkin Butter recipe soon, you will not be disappointed!

Crockpot Pumpkin Butter

Course Crockpot

Prep Time 5 minutes

Cook Time 5 hours

Total Time 5 hours 5 minutes

Servings 2 cups

Author Stephanie Ertel

Ingredients

1 15 oz can pumpkin
1/2 cup apple juice
3/4 cup sugar
1 tsp cinnamon
1 tsp pumpkin pie spice

Instructions

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.