Pumpkin Butter – a delicious recipe with pumpkin puree, brown sugar, honey, lemon, cider vinegar, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add all the ingredients to a slow cooker; stir using a spatula until well mixed (don't worry if there are some lumps in the sugar; they will melt into the butter during cooking).
2
Use the spatula to scrape down the sides.
3
Cover and cook on HIGH for 2 hours, stirring occasionally.
4
Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
5
Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
6
Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
7
Store, covered, in the refrigerator for up to 6 weeks.
8
Or transfer to small plastic containers and freeze up to 3 months.
360
kcal
Calories
94
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (29 ounce) can pumpkin puree, 1 ¼ cups firmly packed light brown sugar, ½ cup mild honey, 1 lemon, juice of, and more.
Yes, Pumpkin Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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