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Easy Slow Cooker Pumpkin Butter Recipe (Small Batch & Perfect)

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A small batch pumpkin butter made in a slow cooker with simple pantry ingredients. It’s sweet, spiced, and perfect for spreading on toast or swirling into yogurt.

Ingredients

  • Canned Pumpkin Puree (15 oz / 425g)
  • Brown Sugar (½ cup / 100g), packed
  • Apple Cider (¼ cup / 60ml)
  • Maple Syrup (2 tablespoons / 30ml)
  • Ground Cinnamon (1½ teaspoons)
  • Ground Ginger (½ teaspoon)
  • Ground Nutmeg (¼ teaspoon)
  • Ground Cloves (⅛ teaspoon)
  • Salt (¼ teaspoon)
  • Vanilla Extract (1 teaspoon)

Instructions

  1. Prep Your Slow Cooker (2 minutes): Give the inside of your slow cooker a quick wipe with a paper towel to make sure it’s clean and dry. No need to grease it—pumpkin butter doesn’t stick much. Plug it in and set it to low.
  2. Combine the Wet Ingredients (3 minutes): In a medium bowl, whisk together the canned pumpkin puree, apple cider, and maple syrup. Make sure the pumpkin is fully broken up and smooth. Pour this mixture into the slow cooker.
  3. Add the Dry Ingredients (2 minutes): In a small bowl, stir together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle this mixture evenly over the pumpkin in the slow cooker.
  4. Stir Everything Together (1 minute): Use your wooden spoon or silicone spatula to stir everything until fully combined. Scrape the bottom and corners.
  5. Cook on Low for 3 to 4 Hours: Put the lid on and let it cook. Don’t lift the lid for the first 2 hours. After 2 hours, give it a gentle stir. Continue cooking with the lid slightly ajar for the last hour.
  6. Check for Doneness (30 minutes before end): After 3 hours total, dip a spoon in and look at the texture. It should coat the back of the spoon and hold its shape briefly before slowly sliding off. If it’s still runny, cook another 30 minutes to an hour.
  7. Stir in the Vanilla (1 minute): Once it’s reached the right consistency, turn off the slow cooker and stir in the vanilla extract.
  8. Cool and Blend (Optional, 5 minutes): Let the pumpkin butter cool in the slow cooker for about 15 minutes. If you want an ultra-smooth texture, use an immersion blender.
  9. Transfer to Jars (5 minutes): Ladle the warm pumpkin butter into clean, dry jars. Leave about ½ inch of headspace. Let them cool completely at room temperature before putting the lids on.

Notes

The flavor improves after a day in the fridge. Don’t overcook; it thickens as it cools. For a thicker consistency, cook with lid slightly ajar for the last hour.

Nutrition

Keywords: pumpkin butter, slow cooker, small batch, fall, spread, easy

Find it online: https://daintydine.com/easy-slow-cooker-pumpkin-butter-recipe-small-batch-and-perfect/