Spicy crockpot pumpkin butter I made using freshly roasted pumpkin.
Crockpot Pumpkin Butter Recipe
I ran into the best buy for sweet sugar pie pumpkins at Kroger this week and have gone back a few times because I keep thinking of things to make with them. I posted that I was making pumpkin butter the other day and how I had forgotten to make sure the dial was on low, I had it on Warm, it won’t do a darn thing that way. I wasted 3 hours I think before I put on my reading glasses confused because I didn’t see it cooking.
You don’t have to can this, you can refrigerate I would think up to 30 days if it lasts that long. It is very good with hot biscuit or spread on toast.
If you roast the pumpkins be sure to save the pumpkin seeds to roast as a snack.
- 3½ cups fresh ground pumpkin or canned pumpkin purée
- 2½ cups light brown sugar
- 1 lemon, juice and grated rind
- 1 tablespoon ground ginger
- 1½ teaspoons cinnamon
- ¼ teaspoon allspice
- Crockpot directions:
- Combine all of the ingredients in a crockpot. Let cook on low for 8 hours. Proceed with canning instructions below or refrigerate in jars for up to 30 days.
- Alternative method
- If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
- Transfer to a heavy saucepan, add ½ cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
- Refrigerate or freeze, see link below in Ben's comment. Revised this recipe to remove the canning instructions 9/9/14