Thanksgiving Dessert

Try this pumpkin butter made from fresh pumpkin in your slow cooker. It makes a lovely hostess gift for Christmas or Thanksgiving.

Pumpkin Butter in Jars

This is a simple no-fuss preserve. It takes a long time to cook but very little time to prepare. Unlike traditional butters, you do not have to stand over it and stir all day. This is a wonderful way to use up the leftover Halloween jack-o-lantern.

Crock Pot Pumpkin Butter

Ingredients

5 lb pumpkin gutted and quartered
2 c. sugar
2 tbsp cinnamon
1/2 tsp. all spice
1/2 tsp mace or nutmeg

Directions

Quarter pumpkin. Remove 'guts', seeds, and stem (leave skin on). Place pumpkin and 2 cups water in your crock pot. Cook 4 hours on low.

Scoop pulp out of pumpkin skin. Mash with potato masher. Add sugar and spices to mashed pumpkin. Cook down 6-8 hours on low setting. Spoon into jars.

This recipe is made as a refrigerator butter. It is great on home made breads, or stirred into plain yougurt.

Add sugar and spices to taste. I prefer mace to nutmeg because it has a little more citrus aroma to it.

Prep time: 5 minutes to prepare; 8-10 hours to cook.

Recipe submitted by: Karen Collins

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Comments

Comments on "Crockpot Pumpkin Butter"

Cindy December 14, 2013 | 2:59 PM

Your directions first say to cook for 6-8 hours and then at the end you say 8-10 hours. So which is it?

emilee October 29, 2013 | 11:12 AM

what about pressure canning? would that be safe?

Michele Borboa November 16, 2012 | 3:46 AM

Pumpkin butter will keep in the refrigerator safely for 1 week.

Tracy November 15, 2012 | 5:50 AM

If sealed in jars and refrigerated how long will it keep?

Michele Borboa, Editor November 12, 2012 | 12:44 PM

This recipe makes about 4 pints.

kookoo kachew November 10, 2012 | 5:11 AM

How many jars does this make?

Michele Borboa, Editor November 09, 2012 | 3:25 AM

Heather, Thank you for bringing this to our attention. It is true that the low acidity of pumpkin and other winter squash coupled with the thickness may not allow for the mixture to get heated high enough to kill botulism or other bacteria. Freezing is an excellent alternative as is keeping it in the refrigerator for up to 1 week or so. We don't recommend canning in a waterbath and have removed the recommendation in the recipe.

Heather November 08, 2012 | 12:05 PM

Pumpkin products are *not* safe to waterbath can. The acid is too low and the product is too thick to be certain that it gets sterilized all the way through. Store it in the freezer, it freezes beautifully.

Laura Rinker November 05, 2012 | 8:28 PM

This is my second recipe I've tried for Pumpkin Butter and it's the best! No need to try another! The first one was good, but very sweet. This one is a perfect balance of sweetness and spices! Thank you for sharing it!

Dorothy November 04, 2012 | 7:11 PM

Can this really be stored on the shelf? Some recipies I've looked at say it can't. I was hoping it could be. I've never made pumpkin butter beforeand I grew a lot of pumpkin this year. Will have to try this recipie though.

ellee October 24, 2012 | 10:42 AM

If I wanted to use canned pumpking how many oz would I need?

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