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.
Crockpot Pumpkin Butter
Author: Mary Ellen
Prep time:
Cook time:
Total time:
Serves: Makes five 6-ounce jars
Spicy crockpot pumpkin butter I made using freshly roasted pumpkin.
Ingredients
- 3 1/2 cups fresh ground pumpkin or canned pumpkin purée
- 2 1/2 cups light brown sugar
- 1 lemon, juice and grated rind
- 1 tablespoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon allspice
Instructions
- 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 1/2 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
Notes
http://www.thatsmyhome.com/general/pumpkin-butter/
Thanks for sharing this wonderful recipe. I have pinned it and twitter. All these ingredients are healthy and it sounds delicious. What a great alternative to store bought spreads. Visiting from Real Food Friday
Welcome Marla! Thanks for stopping by.
I’ve never had pumpkin butter before but I like all other kinds of butters so might have to try this one out. Thanks for the recipe.
This sound so good. I have some pie pumpkins sitting on my counter waiting to be used right now.
Thanks Kathleen, I have some more also. Going to use one in a pork curry stew this week.
You took the recipe right out of my mouth! I have been thinking about making a pumpkin butter recipe, and I love making things in the crock pot, so it’s likely I would have made it there. Now I don’t have to! Glad I found you on Saturday Night Fever.
LOL…. this one is pretty easy Cheryl, hope you like it.
Looks delicious!! I found your lovely blog on the Super Sunday Sync blog hop.
Thanks
Angie
http://www.godsgrowinggarden.com/
So perfect for the day we’re going to carve our pumpkins! Thank you for linking to Super Sunday Sync!
Mmmm. That sounds delish! I’m hosting a fall wreath giveaway that you should enter! http://homecomingmn.blogspot.com/2013/10/a-fall-wreath-giveaway.html
Thanks, I just came over to visit. Love your wreaths!!!
I have never heard of pumpkin butter, pinning to give it a try, thanks for sharing on Real Food Fridays, stop by tonight and share some more.
I will, thanks for asking me. Next time I make it I am going to add a little fresh ginger to it. It’s really good on hot biscuits.
Are you kidding? It’s that easy!? I’m going to whip up a batch of this for sure. Thanks so much for sharing it at Saturday Night Fever and enlightening me :)
Hey Andi, nope not kidding. Dump it in and forget it until it gets as thick as you want it. I let it go a little further just because pumpkin can be a little stringy when it’s fresh and added water back to it. Cider would be good too!
The recipe sounds yummy. However, the National Center for Home Food Preservation says that home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. Pumpkin butter should be refrigerated and used within 3 weeks or frozen. Read more here: http://nchfp.uga.edu/publications/uga/uga_can_pump.pdf
Thanks for that information.
Although I understand you shouldn’t can pumpkin butter, the article that Ben referenced does say that it is perfectly safe to freeze.
I’ll be freezing it if I make a batch!
Looking forward to trying this.
That was why I left the link in to the article. Too much information is always a good thing. It is really good, in fact I need to be making some soon.
This looks great – esp. love the fact I don’t have to can it since I haven’t tackled learning that yet :-) We used to buy it a Trader Joe’s, but we don’t have one here in AK (hopefully we will get one), so I like having this option; I have plenty of crockpots!
Thanks