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!
Servings: 2 cups
Ingredients
- 2 cans pumpkin puree 15 ounces each
- 1 cup light brown sugar packed
- ½ cup apple cider
- 2 teaspoons pumpkin pie spice
Instructions
- Add the 2 cans pumpkin puree, 1 cup light brown sugar, ½ cup apple cider, and 2 teaspoons 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 1/2 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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories: 452kcal | Carbohydrates: 116g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 219mg | Fiber: 1g | Sugar: 113g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
