Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Slow Cooker Pumpkin Butter
This easy Slow Cooker Pumpkin Butter is the perfect thick and creamy butter to spread on your toast or warm biscuit to give it a taste of fall!
Prep Time
5
minutes
mins
Cook Time
5
hours
hrs
Servings:
2
cups
Author:
Miranda Couse
Ingredients
2
(15 ounce) cans pumpkin puree
1
cup
light brown sugar
packed
½
cup
apple cider
2
teaspoons
pumpkin pie spice
Instructions
Add the pumpkin puree, brown sugar, apple cider, and pumpkin pie spice to a 4 quart slow cooker. Stir until combined.
Cook on low heat for 5 hours or on high heat for 2 ½ hours. Stir occasionally.
Once done, transfer pumpkin butter to an airtight container such as a mason jar. Store in the fridge until ready to enjoy.
Discard after 2 weeks.
Transfer the pumpkin butter to an airtight container and store in the fridge until ready to enjoy. Discard after 2 weeks.
Nutrition
Calories:
452
kcal
|
Carbohydrates:
116
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
34
mg
|
Potassium:
219
mg
|
Fiber:
1
g
|
Sugar:
113
g
|
Vitamin A:
6
IU
|
Vitamin C:
1
mg
|
Calcium:
110
mg
|
Iron:
1
mg