Homemade Spiced Pumpkin Butter
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  • 2 29 oz cans of pumpkin puree (or 4 14 oz cans) 2 C apple cider (may use juice) 3 tsp ground ginger 1 tsp ground cloves 2 C brown sugar 4 tsp ground cinnamon 1½ tsp ground nutmeg ⅛ tsp kosher salt Instructions Slow Cooker: Combine all ingredients in a 4-6 quart slow cooker and heat on low, stirring occasionally, for 3-4 hours or until thickened just a bit. Taste to adjust for sweetness or spice. If you need a thinner consistency then add a bit of apple cider, thicker- cook longer, sweeter- add more sugar, more spice- add a bit of cinnamon. Stove Top: Combine all ingredients in a dutch oven. Bring to a light boil and turn down heat to a light simmer. Simmer until thickened, stirring occasionally, and adjust for taste and consistency as needed. Note: stove top method could spatter a bit. Store in clean containers in the refrigerator for 2 weeks. #version#



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