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- 2 cups pumpkin puree (homemade or canned) - 1 cup brown sugar (packed) - 1/4 cup maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1 tablespoon lemon juice - 1 teaspoon vanilla extract To make slow cooker pumpkin butter, you need a few key ingredients. First, grab 2 cups of pumpkin puree. You can use homemade puree or the canned version, which is super easy. Next, you will need 1 cup of packed brown sugar. This adds sweetness and a rich flavor. Then, pick up 1/4 cup of maple syrup. It gives a lovely depth to the butter. For the spices, you need 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. These spices bring warmth and comfort. Don't forget 1/4 teaspoon of ground cloves for a little kick. Next, add 1/4 teaspoon of salt. Salt balances out the sweetness. You will also need 1 tablespoon of lemon juice for acidity. Lastly, include 1 teaspoon of vanilla extract, which adds a nice fragrance and flavor. With these ingredients, you can create a tasty spread that brightens up any meal. Preparing pumpkin butter is fun and easy, making it perfect for all cooks. - Measuring ingredients accurately: Start by gathering your ingredients. Use measuring cups for precision. Proper measurements make a big difference in taste and texture. - Preparing slow cooker for use: Make sure your slow cooker is clean. This helps prevent any unwanted flavors. Lightly spray it with cooking oil to help with easy cleanup later. - Tips for blending flavors: When mixing spices, consider their strength. Start with small amounts, then adjust to your taste. Mixing spices well ensures the flavors meld nicely during cooking. - Combining ingredients in the slow cooker: In your slow cooker, add 2 cups of pumpkin puree, 1 cup of brown sugar, and 1/4 cup of maple syrup. Stir these together until well combined. - Setting the slow cooker on low: Cover the slow cooker and set it to low heat. This slow cooking allows flavors to develop fully. Cooking on low takes about 4 to 6 hours. - Timing and stirring for best results: Stir the mixture every hour. This helps prevent sticking and ensures even cooking. You will notice the pumpkin butter thickening and darkening as it cooks. - Determining when the pumpkin butter is done: Your pumpkin butter is ready when it is thick and spreadable. It should have a deep color and a rich aroma. - Transferring to jars and sealing: Carefully pour the warm pumpkin butter into sterilized jars. Leave a little space at the top. Once cooled, seal the jars tightly. Store them in the fridge for up to two weeks. How do you know when your pumpkin butter is thick enough? Look for a deep orange color and a smooth texture. It should spread easily but not run off the spoon. If it seems too thin, let it cook longer. Stir it every hour to help it thicken evenly. If you need to adjust the texture, cook it uncovered for the last hour. This allows more moisture to escape. You can also add a bit more pumpkin puree if it gets too thick. Want to add a twist to your pumpkin butter? Consider adding more spices. A pinch of allspice or cardamom can give it a unique flavor. Try mixing in some vanilla bean for extra depth. For sweetness, adjust the amount of brown sugar or maple syrup. If you like it sweeter, add a little more syrup. If you prefer less sweetness, cut back on the sugar. Taste as you go to find your perfect balance. What pairs best with pumpkin butter? You can spread it on toasted bread, pancakes, or scones. It also tastes great on waffles or with yogurt. For serving, use small ramekins or jars. Arrange them on a rustic wooden board. Add a sprinkle of cinnamon on top for an eye-catching touch. This makes for a lovely presentation at any gathering. {{image_2}} To make spicy pumpkin butter, add cayenne pepper or chili flakes. A pinch of cayenne gives your spread a nice kick. Start with 1/4 teaspoon. Taste, then add more if you want it hotter. This adds warmth that pairs well with sweet pumpkin. It brightens your breakfast toast and makes it fun! For a nutty twist, mix in walnut or pecan pieces. Chopped nuts add crunch and flavor. Use about 1/2 cup of nuts. Toast them lightly to boost their taste. This adds a rich texture to the smooth pumpkin butter. It also makes your spread more filling. You can also try seasonal flavors. Apple cider or cranberries can add a unique twist. Replace some sugar with 1/4 cup of apple cider. For cranberries, add 1/2 cup dried cranberries. Both options bring a fruity note to the pumpkin butter. They make it perfect for fall or winter gatherings. To store your pumpkin butter in the fridge, use a clean glass jar. Make sure the jar has a tight lid. This keeps the butter fresh. You can keep it in the fridge for up to two weeks. If you notice any mold or off smells, throw it away. For long-term storage, canning is the best choice. First, gather your supplies. You need canning jars, lids, a canner, and a jar lifter. Here’s how to can your pumpkin butter: 1. Prepare Jars: Wash and sterilize jars and lids in boiling water. 2. Fill Jars: Spoon hot pumpkin butter into each jar, leaving about 1/4 inch of space at the top. 3. Seal Jars: Wipe the rim of each jar with a clean cloth. Place the lid on top and screw on the band until it’s fingertip-tight. 4. Process in Canner: Place jars in the canner. Process for 10-15 minutes based on your altitude. 5. Cool and Store: Remove jars and let them cool on a towel. Check that the lids seal properly. Store in a cool, dark place. Freezing is another great option for storing pumpkin butter. Use freezer-safe jars or bags. Here’s how to freeze it: 1. Cool Down: Let the pumpkin butter cool completely before freezing. 2. Portioning: Fill jars or bags, leaving some space for expansion. 3. Seal and Label: Seal tightly and label with the date. 4. Freeze: Place in the freezer. It will last for about six months. To use frozen pumpkin butter, thaw it overnight in the fridge. Stir well before serving. Enjoy your tasty treat! Yes, you can use fresh pumpkin. Fresh pumpkin gives a nice, pure flavor. However, it takes more time to prepare. You need to cook, peel, and puree it. Canned pumpkin is easy and saves time. It has a smooth texture and is ready to use. For fresh pumpkin, select a small, sweet variety like sugar pumpkin. Pros of fresh pumpkin: - Fresh taste - Less processed Cons of fresh pumpkin: - Time-consuming prep - Requires cooking Homemade pumpkin butter lasts for about two weeks in the fridge. Store it in a clean, airtight jar. Make sure it cools before sealing. If you want it to last longer, consider canning it. Canned pumpkin butter can last for up to a year when stored in a cool, dark place. Always check for signs of spoilage before use. You can use leftover pumpkin butter in many ways! Spread it on toast, pancakes, or waffles. Stir some into oatmeal or yogurt for added flavor. You can also use it in baking. Add it to muffins or cakes for a unique twist. Try mixing it into smoothies for a seasonal touch. It's versatile and adds a warm spice to many dishes. You’ve learned how to make delicious pumpkin butter with simple steps. From selecting ingredients to adjusting flavors, you now have all the tools you need. Don't forget to explore variations like spicy or nutty options. Remember to store properly, whether in the fridge, canned, or frozen. Enjoy serving your homemade pumpkin butter on bread or desserts. This treat can brighten up any meal! Creating this recipe is easier than you think, so dive in and enjoy the process.

Slow Cooker Pumpkin Butter

Indulge in the rich flavors of homemade slow cooker pumpkin butter! This easy recipe combines pumpkin puree with spices like cinnamon, nutmeg, and ginger for a delightful spread perfect for toast or scones. With just 10 minutes of prep, let your slow cooker do the magic over 4 to 6 hours. Ready to elevate your fall breakfasts? Click through to explore this delicious recipe and bring warm, cozy flavors to your kitchen!
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Ingredients
  

2 cups pumpkin puree (homemade or canned)

1 cup brown sugar (packed)

1/4 cup maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 tablespoon lemon juice

1 teaspoon vanilla extract

Instructions
 

In the slow cooker, combine the pumpkin puree, brown sugar, and maple syrup. Stir well to blend the ingredients.

    Add the ground cinnamon, nutmeg, ginger, cloves, and salt to the mixture, and stir until evenly combined.

      Pour in the lemon juice and vanilla extract, mixing again to ensure all flavors are evenly distributed.

        Cover the slow cooker and set it to low heat. Cook for about 4 to 6 hours, stirring occasionally, until the mixture thickens and darkens in color.

          Once done, transfer the pumpkin butter into sterilized jars while still warm. Allow it to cool before sealing. It can be stored in the refrigerator for up to 2 weeks or can be canned for longer storage.

            Prep Time: 10 minutes | Total Time: 4 to 6 hours | Servings: About 2 cups

              - Presentation Tips: Serve your pumpkin butter in small ramekins or jars on a rustic wooden board, accompanied by freshly toasted bread or scones and a sprinkle of cinnamon on top for flair.