Crock-Pot Pumpkin Butter
I have an abundance of canned pumpkin in my pantry. A few months ago I found a great deal on it for 50¢ a can that I could not resist. You can use fresh pumpkin however – check out this recipe for Crock-Pot Basic Pumpkin Puree that Lady Katie posted.
This tastes amazing on a toasted bagel with or without some cream cheese. It honestly tastes like pumpkin pie in a jar and I have heard that you can take a pint jar, add 2 eggs and a can of evaporated milk whip it together and bake in a pie shell for pumpkin pie. I have not tried it yet, but I am going to!
Here is the recipe…enjoy!
Print Recipe
|
Crock-Pot Pumpkin Butter |
|
|
| Rating |
Rate this recipe!
|
| Prep Time | 10minutes |
| Cook Time | 360minutes |
- 30 ounces canned pumpkin puree
- 3 cups brown sugar
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 cup lemon juice
|
Ingredients
Servings:
|
|
- In a 6 quart crock-pot combine all ingredients and stir well to mix in spices.
- Cover crock-pot and cook low for 6-8 hours; giving it a stir every hour or two to prevent sticking.
- The pumpkin butter will thicken as it cooks. If you are using fresh pumpkin puree you may need to cook it longer as there is usually more water content in fresh pumpkin puree than there is in canned.
- Finished pumpkin butter will mound up on the spoon when done.
***Important! – The USDA does not recommend canning your own pumpkin butter, however many home cooks have been processing their own homemade pumpkin butter for years and putting it up in jars. I processed my own in jars for 45 minutes in a hot water bath and am planning on keeping them in the freezer just to be safe. If you are not into canning then just store in the freezer or fridge.
Here is a link for further information: http://nchfp.uga.edu/publications/uga/pumpkin_butter.html
Perfect for gift giving!
I am going to try this. I made pear butter today. It is still cooking down. I love the idea of using pumpkin!
Do you think adding orange juice instead of some of the sugar would make it safer to can?
i have lemon juice not fresh so how much would i use to equal? also could I not use pumpkin pie spice instead of the 3 different spices? how much would i use of that? Thanks this is going to be a good idea for the holidays.
If you are using bottled lemon juice vs fresh squeezed you can use 12 tablespoons.
I would use 1 to 2 tablespoons pumpkin pie spice if you didn’t have the 3 different spices.
Could you substitute a different kind of winter squash for the pumpkin? Such as the Delicata squash?
I don’t see why not! If you give it a try let us know how it turns out Tiffany!
I am wondering if I can sub coconut or cane sugar for the brown sugar?
Yes you should be able to do that just fine.
If I can them do I have to put a paraffin wax at the end?
I have never canned with parafin wax. I just water bath can and then pop the jars in the freezer.
Can one put apple butter in plastic containers and freeze?
Yes you can.
I am making this wonderful recipe for my wedding as favors in quarter size jars. How far in advance can I make this and put them in the freezer until day of? My wedding is 24th of October could they sit in a freezer for a month if I do the bath process?
You could do this a good 6 months out or more if you store in your freezer just fine. I still have 2 small jars in my freezer from when I made this and posted it on the blog here and they are perfectly good and still tasty to eat now as they were the day I made them!
Please tell me what you mean by “mound up”. I’m not sure how to tell if it’s done.
When you take up a spoonful the pumpkin butter should not drip off the spoon and should sit on top of the spoon.
Hi Heidi – once I pull one out of the freezer to use, do you recommend keeping it in the fridge or freezer – and for how long? Thanks!
Hey Veronica, after you pull it out of the freezer you can store it in the refrigerator for about 4 to 6 weeks. Although because I put it up in smaller jars they never last that long.