For me, a slice of hearty bread spread thickly with pumpkin butter is the foodie equivalent of sitting outside on a cold day wrapped in a blanket that Grandma crocheted. Warm, comforting, and distinctly fall, I look forward to its flavor all year round. The only problem: I eat this stuff like it’s my job. This year, I decided to come up with my own pumpkin butter recipe. That way I’ll never run out! As luck would have it, several sugar pie pumpkins arrived in my CSA box over the past few weeks. So I broke out my slow cooker and got cooking!
Fresh Pumpkin v. Canned
My pumpkin butter recipe calls for fresh pumpkin for two reasons: 1) I happened to have one on hand and 2) it’s sweeter than canned pumpkin. Have you ever dipped a spoon into a can of pumpkin puree? Not so appetizing. But fresh pumpkin that’s been roasted until its natural sugar has carmelized is delicious all on its own. And when you add it to your pumpkin butter recipe….well, that’s pure, pumpkiny magic! It’s also a great way to use any sugar pie pumpkins (as opposed to their larger, not-so-sweet, Jack O’ Lantern cousins) you may not have carved for Halloween, or that didn’t make it into your pumpkin pie.
Of course, you may not always have an hour to sit around and wait for your pumpkin to roast. In that case, substitute 2 1/2 c canned pumpkin puree (NOT pumpkin pie filling), and give your ingredients a taste before starting the slow cooker. If it still tastes too squash-y, add a few tablespoons of maple syrup to sweeten things up.
Other Cooking Methods
If you don’t have a crock pot, you can simmer the mixture on the stove, stirring occasionally, for 25 minutes. Want it even faster? Try your Instant Pot instead! While I haven’t personally tested this pumpkin butter recipe using a pressure cooker, my research tells me it’s totally possible. Just cook at high pressure for 10 minutes, then do a slow release and stir after cooking.
If you try the Instant Pot method, please let me know how it came out!
Crock Pot Pumpkin Butter
Infuse your baked goods with the flavors of fall with this easy, delicious pumpkin butter recipe!
- 1 3-4 lb sugar pie pumpkin
- 1 tbsp melted coconut oil
- 1/2 c apple juice
- 1/3 c coconut sugar
- 1 tsp apple cider vinegar
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
- 1/4 tsp nutmeg
Preheat oven to 350. Cut pumpkin in half lengthwise and remove guts and seeds. Brush cut sides with coconut oil and place cut side down on lined baking sheet. Roast for 50 minutes.
Remove and let cool slightly. Then scoop flesh from the shell and place in a food processor or blender. Add all of the remaining ingredients and blend until smooth.
Place mixture in crock pot and cook on high for 2-3 hours, checking consistency every hour until you’ve reached desired thickness. Let cool for 30 minutes, then stir once more before serving.