With fall right around the corner, I’m getting super excited about all the wonderful food that comes with this wonderful season. And what is the most prominent ingredient this time of year? Pumpkin, of course! I have my fair share of favorite pumpkin recipes, and this Crockpot Pumpkin Butter is definitely in my top three!
Jars of this spread make great housewarming or hostess gifts, and it’s one of the best (and easiest!) ways to turn simple things into a festive feast. All the ingredients are thrown into a crockpot and left to stew on low for 5 hours. It’s easy, delicious, and sure to become an Autumn staple in your fridge. Spread it on toast, english muffins, or your favorite waffles. Have this on the table to smear on the Thanksgiving rolls this year. Your family will want it every year!
This recipe only uses six simple ingredients- canned pumpkin, honey, brown sugar, pumpkin pie spice, salt, and apple cider. It is a great way to use up leftover Mulled Apple Cider, which is what I use in the making of this Pumpkin Butter. Alternatively you can use cider from your supermarket or local orchard.
This tasty stuff never lasts long. So, if you are wanting extra to gift, I’d suggest doubling the recipe.
- Add all the ingredients to your crockpot on low heat.
- Cover and cook for 5 hours, stirring every hour or so to keep the pumpkin from sticking to the bottom of the crockpot.
- Store in an airtight container in your refrigerator for up to 2 weeks.
Ingredients
- 29 oz can of pumpkin puree
- 1/2 cup honey
- 1/4 cup packed light brown sugar
- pinch of salt
- 1/2 cup apple cider,
- 1 1/2 teaspoons apple pie spice
Instructions
- Add all the ingredients to your crockpot on low heat.
- Cover and cook for 5 hours, stirring every hour or so to keep the pumpkin from sticking to the bottom of the crockpot.
- Store in an airtight container in your refrigerator for up to 2 weeks.
What would you spread this on?
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