For some reason I thought it’d be a great idea to get a pumpkin from Costco and make pumpkin puree from scratch this year. Sounds awesome, right? Yeah, well it was pretty cool until I realized a couple things. 1. Costco pumpkins are HUGE and 2. what on earth was I going to do with literally 3 GALLONS of fresh pumpkin puree? Cue a baking frenzy that culminated in the creation of this delicious pumpkin butter recipe.
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Jump to RecipeLet’s Make This Bomb Ass Pumpkin Butter Recipe
I’ve made it three times so far with this SINGLE pumpkin yet I still have another full container to go. (Guess that means I’m just committed). Not that I’m complaining because this stuff is ah-mazing and I can’t stop eating it. Plus, my neighbors and family keep requesting it now so I’d say the excessive amounts of puree may be worth it.
Also, it’s so easy! Especially if you aren’t making the puree from scratch. I absolutely love the blend of spices I used in this. Allspice, nutmeg, ginger, and cinnamon are already an amazing combination but if you throw in the pumpkin and cider, you’re basically in a dream. It’s pretty much drool-worthy.
Just throw all your ingredients in the Crock Pot, stir it really well, turn it on high and let that shizz simmer for about 3 hours. Then uncover, and allow it to reduce for another 45 minutes.
Yeah, it’s that simple. So #worthit .
Note: You cider doesn’t have to be anything fancy, I just used a powdered mix from the local grocery store.
But Angel, why the Crock Pot?
I doubt anyone is actually asking that since we all know that slow cookers are bomb as hell, BUT! I wanted to make sure you knew exactly why this HAS to be made in the slow cooker. Yeah, you could make it on the stove in less time but then you would miss out on the lovely wafting fragrance of fall that permeates your whole damn house.
I’m talking super strong smells of perfection, Hallmark movie marathons, and all the holiday nostalgia you can imagine are just waiting to be released from your CrockPot to fill your home with coziness and joy.
So do you absolutely have to make this recipe in the Crock Pot for it to turn out? No. But if you don’t will you miss out on the most glorious smells the food world has to offer this fall, yes. Why deprive yourself of such contentment? Go pull out that dusty slow cooker and thank me later.
Need a new Crock Pot? You can get the exact one I have here, you little copycat, you!
What the heck do you do with pumpkin butter?
So now you’ve made this delicious thing what do you do with it?
Of course there’s the typical uses – spreading it on toast, pancakes, English muffins, etc. But that can get old rather quickly.
Other ideas include:
Pumpkin Butter Thumbprint Cookies, Pumpkin Pie smoothies, Pumpkin Butter Filled Cinnamon Rolls, or Pumpkin Mug Cakes. All delish, all perfect.
Crock Pot Pumpkin Butter Recipe
Ingredients Â
- 6 cups pumpkin puree (3 15oz cans)
- ½ tsp Allspice
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- 1 tsp ginger
- 1 cup Apple Cider
- 2 tsp vanilla
- ½ cup maple syrup
- ¼ tsp salt
InstructionsÂ
- Add everything to the CrockPot and mix it all up.
- Cook it on high for 3 hours, stirring every half hour or so.
- Uncover and continue to cook for about another 45 minutes or until it is as reduced as you'd like.
- Boom. Pumpkin Butter good to go. Spread it on all the fantastic fall snacks, like toast, muffins, or pancakes.
- Refrigerate up to 3 weeks or it can be frozen for up to a year.
Nutrition
Final Notes…
There’s no denying that this pumpkin butter recipe is amazing. It tastes good, smells great, and makes a sweet and thoughtful gift during the holidays.
So while you’re spending some time meal prepping in the kitchen on a Sunday, why not whip some of this stuff up? You’ll love it, your friends will love it, heck give it to the postman – they’ll love it too!
So make it, share it, and then tag me (@thefulfillmentpill) in your awesome Instagram worthy photos of it. Extra bonus points to you if you make the puree from scratch!
Related Posts:
Pumpkin Cupcakes with Cream Cheese Maple Frosting
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