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My review
Slow Cooker Pumpkin Butter
3
ALLYK
"A slow cooker, easy recipe for pumpkin butter using fresh pumpkin. Tastes so yummy you'll forget that it's low in sugar as well!"
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Ingredients
9 h 50 m servings 11Original recipe yields 128 servings (8 half-pint jars)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 3039 Ratings
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Most helpful positive review
10/23/2010
This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 o...
Most helpful critical review
11/29/2013
This recipe needed help. For one, it needs to use brown sugar, not white. It has way too much cloves. It's also missing ginger and nutmeg. I added some fresh ginger puree and also ground. I...
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10/23/2010
This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 o...
10/25/2010
It was a very easy pumpkin butter (after the pumpkin was cut up) recipe, but the spices were too much. It's almost bitter and I think that it's because of the clove. When I try this again, I w...
10/7/2011
Wonderful flavor! I had already baked and scraped my pumpkin before reading this recipe, so the pumpkin I put in the crock pot wasn't raw and in chunks. That's why I only left it to slow cook ...
10/31/2011
Delicious! I used 1-2 tsp pumpkin pie spice, instead of cloves and allspice seasonings. My first time making pumpkin butter and using a fresh pumpkin! This was so yummy! I had baked my pumpkin b...
11/29/2013
This recipe needed help. For one, it needs to use brown sugar, not white. It has way too much cloves. It's also missing ginger and nutmeg. I added some fresh ginger puree and also ground. I...
10/15/2011
Great way to make pumpkin butter. I will adjust the seasonings next time to our taste, but otherwise it turned out perfect. After sone research I found that you can can this in a hot water bat...
11/6/2011
I used 2 tsp of cloves instead of the 1 Tbsp it called for, and it was still way too much. It needs a pinch of salt, another cup of sugar, preferably brown, and a little less cinnamon. This comi...
12/4/2010
So wonderful! I made quite a few batches. When it came to make the pies I did have to add just a bit more sugar but a wonderful way to preserve your pumpkin! Thanks!
10/18/2011
Very easy once the pumpkin was prepared...I do agree the cloves are too much...definitely only use half...also added more sugar too...