"A slow cooker, easy recipe for pumpkin butter using fresh pumpkin. Tastes so yummy you'll forget that it's low in sugar as well!" — ALLYK
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1 (5 pound)
fresh pumpkin - seeded, peeled, and cut into 2-inch cubes
This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 of the small jars (<1 c. ?) The butter was very brown in color, but the taste was excellent. I may try to lessen the amount of spices.
I used 2 tsp of cloves instead of the 1 Tbsp it called for, and it was still way too much.
It needs a pinch of salt, another cup of sugar, preferably brown, and a little less cinnamon. This coming from someone who always adds more spices to things, and this was too much.
However, the texture was fantastic. The recipe just needs some tweaking.
It was a very easy pumpkin butter (after the pumpkin was cut up) recipe, but the spices were too much. It's almost bitter and I think that it's because of the clove. When I try this again, I will cut down on the spices. Also, it would be nice to know WHAT exactly is a serving.
Wonderful flavor! I had already baked and scraped my pumpkin before reading this recipe, so the pumpkin I put in the crock pot wasn't raw and in chunks. That's why I only left it to slow cook for 4 hours. It came out thick and just sweet enough! Great recipe.
Delicious! I used 1-2 tsp pumpkin pie spice, instead of cloves and allspice seasonings. My first time making pumpkin butter and using a fresh pumpkin! This was so yummy! I had baked my pumpkin before coming across this recipe. So, I slow cooked for abour 4 hours on low, then used the immersion blender to make it smooth. Extremely easy and made the house smell good! I did use brown sugar and pumpkin pie spice and cinnamon. I just eyeballed the spices and tasted if it needed more. Remember to use a little bit of spices at a time, you can always add more if it needs it. We used it on homemade biscuits, in oatmeal, on french toast too. So good!
Great way to make pumpkin butter. I will adjust the seasonings next time to our taste, but otherwise it turned out perfect. After sone research I found that you can can this in a hot water bath. Process quarts 40 minutes.
So wonderful! I made quite a few batches. When it came to make the pies I did have to add just a bit more sugar but a wonderful way to preserve your pumpkin! Thanks!
Very easy once the pumpkin was prepared...I do agree the cloves are too much...definitely only use half...also added more sugar too...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/128 of a recipe
Servings Per Recipe: 128
Amount Per Serving
Calories from Fat: < 1
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