Are you wondering what to do with your pumpkins after Halloween? Easy slow cooker pumpkin butter is a delicious solution! I had three pumpkins that did not make it to the carving stage this year and I felt terrible just throwing them to the curb or into the compost pile, so the search began for a recipe to give these pumpkins a purpose.
I adore my slow cooker, it is my small appliance of choice and very rarely does it disappoint. I set to the task of chopping , scooping and peeling one of these little guys. One medium pumpkin just about filled my large slow cooker so I added a quarter of the second pumpkin to fill it up, if I had to guess I would say about 5 lbs of pumpkin should do it. I used regular old pumpkins but pie pumpkins would make it even more decadent.
I added the spices, sugar, salt, apple juice and maple syrup, stirred it all up and set the timer for 5 hrs on low. I did stir it a few time during the cooking time but you don’t have to, the picture on the right is what you will have after about 5 hrs cooking time. At this point the pumpkin is soft and starts to fall apart, I used my immersion blender to puree it so that it would cook down to a buttery consistency. I gave it another 4hrs on low stirring occasionally till I felt it was thick enough, it felt like a thick apple sauce when I stirred it but not as stiff as the canned pumpkin puree you can buy at the grocery store. TIP: this will also work as pumpkin pie filling, just reduce the amount of sugar you would add to the pie filling because this is already sweetened.
To store your pumpkin butter you have a couple options, you can freeze it in containers or you can preserve it in jars. Freezing is the recommended method to store fruit butters but I chose to can it, if you are new to canning you can check out the loads of videos on line that give you a step by step how to, it is really not as hard as you would think.
Easy Slow Cooker Pumpkin Butter
Cook Time: 8-9hrs on low
Yield: Approx 8 – 1 cup servings
- 1 medium pumpkin – about 5lbs
- 1 cup brown sugar
- 1/4 cup maple syrup
- 2 tablespoons pumpkin pie spice
- 2 teaspoons sea salt
- 1 cup apple juice or apple cider
- Wash you pumpkin then cut it into quarters, scooping out the seeds. Peel the pumpkin with a knife or vegetable peeler( cutting it into smaller sections will make it easier to peel). Once peeled, chop it into 2 inch chunks and place into slow cooker.
- Add the rest of your ingredients to the slow cooker and stir to combine. Set the slow cooker to low and stir occasionally,cook for 4-5 hrs.
- At about the halfway mark of cooking time blend your pumpkin with an immersion blender to puree , you could also use a blender in smaller batches and place it back into slow cooker to continue cooking. Stirring occasionally until it reaches the consistency you like or end of cooking time. Now you are ready to store it.
- If freezing your pumpkin butter in containers you want to cool it completely before placing it into the freezer. ( recommended method)
- If you are canning your pumpkin butter you need to have about 8 jam jars cleaned with lids and rings and a pot filled with warm water for processing. Follow your own method for processing or one that you may have found online.
- you can still put your pumpkin butter into jars and store it in the freezer or fridge.
Have a question or a comment? Please post in the comments section and I will make sure to offer my help or advice with this recipe. Enjoy!