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Slow Cooker Maple Pumpkin Butter

Celebrate pumpkin spice season with Slow Cooker Maple Pumpkin Butter.  Gift and share to enjoy as a spread slathered on toast, scones and muffins or stirred into oatmeal, yogurt, or top pancakes and waffles, for a seasonal fall breakfast.
Makes approximately 3 1/2 cups
Prep Time5 minutes
Cook Time3 hours
Course: Condiment, Preserves
Cuisine: American
Keyword: breakfast, crock pot, fall, food gift, maple syrup, pumpkin butter, pumpkin puree, slow cooker, Thanksgiving
Servings: 14 (2 oz) servings

Equipment

  • slow cooker

Ingredients

  • 2 15 oz. cans pumpkin puree not pumpkin pie filling
  • 1 cup pure maple syrup Grade A or B
  • 1/2 cup apple juice or apple cider
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla bean paste (or 1 teaspoon of vanilla extract)
  • 1/4 teaspoon sea salt

Instructions

  • Whisk together all the ingredients in slow cooker. Turn heat on LOW and cook for one hour.
  • Stir the contents and cook for another 2 hours, with the lid partially open to help ingredients reduce and liquid to evaporate.
  • Stir the butter occasionally. It is done when thick enough to run a spoon across the bottom without the pumpkin running back into the space.
  • Slow cookers vary, so your butter might take a little more or less time.
  • Pumpkin butter will keep refrigerated in an airtight container for up to 2 weeks. It may also be frozen up to 6 months. To freeze, leave at least 1/2 inch at the top of each jar for expansion as it freezes.

Notes

  • Alternatively to make on stove instead of slow cooker or to double recipe:  Add all ingredients to a medium pot and heat on the stove on medium high until mixture begins to bubble. Reduce heat to medium low, with lid cracked on pot to allow steam to escape and reduce. Pumpkin has a tendency to pop and splatter when heated due to high water content so keeping lid askew will help keep cooktop clean. Stir occasionally and cook until reduced and thickened to a spreadable "butter" or desired consistency, about 30 minutes. Cool completely and store in clean jars.
  • Spice substitution for pumpkin pie spice, add:
  1. 1/2 tsp ground ginger
  2. 1/2 tsp ground cinnamon
  3. 1/4 tsp allspice
  4. 1/4 tsp freshly ground nutmeg
  • Pumpkin butter should not be canned at home as pumpkin is too low in acid which is needed for safe canning and preservation.