Pumpkin Butter
Pumpkin puree is slowly cooked down with sugar and spices to make a velvety fall treat.
Equipment
- 1 slow cooker optional. Stove top method also available below.
Ingredients
- 1 large can Pumpkin Puree I used a 29 ounce can of Libby's pure pumpkin.
- 1 tbspn pumpkin spice
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ juice of one lemon Can use a tablespoon of bottled lemon juice.
Instructions
Stove Top Method
- Add all ingredients to a medium sauce pan. Stir to combine.
- Turn the stove on medium heat and bring to a simmer, it will bubble when it's hot.
- Reduce the temperature down to low and cook for an hour.
- Stir occasionally at first then more frequently as it begins to thicken to prevent scorching.
- Pumpkin butter is ready when it has deepened in color and is very thick.
Crock Pot Method
- Combine all the ingredients in a crockpot ad stir together well.
- Cover and turn your crockpot on low setting.
- Allow it to cook for 2-3 hours stirring occasionally at first then more frequently in the last half hour.
- Uncover the crockpot the last half hour of cooking.
- Pumpkin butter is done when it deepens in color and is very thick.
- Place pumpkin butter in a glass mason jar with lid and refrigerate for up to 3 weeks or freeze for up to 6 months.
Notes
Pumpkin butter is a wonderful fall treat with warm spices and brown sugar. It is perfect stuffed inside cookies or added to spiced cookie dough, yum.