Lately, it feels as though the entire country has been swept up in an Us vs. Them mentality. It seems as though we’ve been polarized, almost compelled, to take sides. Many feel that the media is driving this division. It’s like you aren’t allowed to remain neutral; you have to pick a side and then be ostracized for your choice, no matter which side you end up on.
So…are you Team Apple or Team Pumpkin?
Wait, what did you think I was talking about?
I’m one of those weirdos in the middle, I love all things pumpkin and all things apple in the fall, except where fruit butter is concerned, then it’s hands down pumpkin butter all the way.
When I moved to Pennsylvania sixteen years ago, I lived in a predominantly Pennsylvania Dutch area and quickly realized that all meals are served with apple butter. After about five years, I was kind of over it.
(Don’t tell anyone, I’ll lose my Honorary Pennsylvanian card.)
This led to my tinkering around with a family recipe for slow-cooker apple butter to convert it to slow-cooker pumpkin butter. I may have mentioned once, or seven-hundred times that I like easy and lazy when cooking, so anything I can toss in my slow cooker and not have to babysit is welcome in my kitchen.
This recipe only takes two hours and makes your whole house smell incredible. Every spoonful is packed with classic pumpkin pie flavor, making it the perfect fall condiment.
Sorry, apple butter.
It’s also a great way to use up those two bricks of pumpkin from last fall that you found in your freezer when you were making room for all the pumpkin puree you made this year. Oops.
Before We Start – A Few Important Notes About Ingredients
Homemade Pumpkin Puree vs. Canned
As I mentioned, when I moved to Pennsylvania nearly sixteen years ago, I lived in an area with many Amish families. You couldn’t throw a rock without hitting a little farm stand selling fresh produce, including pumpkins each fall. Everyone made their own pumpkin puree; buying it was frowned upon, so I learned how to make my own.
This recipe uses homemade pumpkin puree, which is surprisingly easy to make. I’ve got step-by-step instructions on how here. I use my blender to puree the roasted pumpkin. I found it works best for smooth pumpkin puree, plus I hate the clean-up with a food processor – so many parts! If you use your blender, work in small batches, and you’ll be good to go.
Homemade pumpkin puree usually has a higher water content than canned, so I keep the lid on my slow cooker cracked so extra water can cook off, resulting in thicker and smoother pumpkin butter.
You can absolutely use canned pumpkin butter if you don’t want to fuss with roasting a pumpkin and making pumpkin puree. In that case, substitute the homemade stuff for three 15 oz. cans of pumpkin puree. However, it’s important you get the plain pumpkin and not pumpkin pie filling, as that already has spices added to it.
Fresh Ginger vs. Powdered Ginger + Plus a Storage Hack
I like using fresh ginger for this recipe because it packs an extra zing which mellows a bit as it cooks. I often find powdered ginger to be underwhelming, almost imperceptible. Of course, making your own powdered ginger makes for a more flavorful option.
If you can get your hands on it, fresh is best, as you can taste the ginger without it being overwhelming.
How to Store Fresh Ginger
I always store fresh ginger in the freezer as soon as I bring it home from the store. It lasts so much longer this way. Plus, frozen ginger is much easier to grate. Sometimes I will peel it with a spoon first; other times, I just grate it with the skin on. Storing fresh ginger this way has greatly reduced the amount of ginger I’ve had to pitch because it spoiled before I could use it all.
Easy Slow Cooker Pumpkin Butter
This recipe is easy and so yummy. It makes up around nine half-pint jars of pumpkin butter. You’ll have plenty to get you through the holidays and for gift-giving.
Despite putting it in jars to store it, pumpkin is a low-acid food, so this recipe isn’t suitable for canning. Freeze or refrigerate your finished pumpkin butter. If you plan on freezing it in jars, leave a one-inch head space to allow for expansion. Stored in the refrigerator, it will last for a month and up to a year in the freezer. However, once you thaw it, keep it in the fridge, and use it within two weeks.
You’ve got two options for temperature – on high for two hours or on low for four hours. If you choose to cook the pumpkin butter on high, I recommend stirring it now and again, and don’t let it go for much longer than two hours. Because of the brown sugar and the fructose in the cider, it can burn if you let it go for too long.
Ingredients:
- 6 cups homemade pumpkin puree
- *or 3 15 oz. cans of storebought pumpkin puree, not pumpkin pie filling (which is already spiced)
- 2 cups apple cider, you can substitute apple juice
- 2 cups brown sugar, packed
- 2 tsp. ground cinnamon
- ½ tsp. grated fresh ginger or ¼ tsp. powdered ginger
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. salt
Directions:
- Set your slow cooker to high or low, depending on your preference. Place all ingredients in the slow cooker and stir gently until well combined. Scrape down the sides with a rubber scraper. Place the lid on the cooker and set a timer for two hours if on high or four hours on low. Stir two or three times while it’s cooking, especially if you know your slow cooker has a hot spot.
- If you’re using homemade puree, you’ll want to open the lid a crack for the last hour to cook off extra moisture.
- Once the pumpkin butter is finished and has cooled to room temperature, ladle it into clean half-pint jars. If you plan to freeze the pumpkin butter, leave 1” of head space. Screw the lid and band on and store in the fridge or freezer.
Ways to Use Pumpkin Butter
- On toast – the classic option
- On buttered toast – the ‘extra’ option
- Stir a tablespoon into your coffee
- As a topping for baked brie, sprinkle it with lightly toasted walnut pieces before serving
- Spread on waffles
- As a filling for thumbprint cookies
- Whip one cup of cold pumpkin butter with 4 oz of softened cream cheese and serve with graham crackers. Mmm!
If you need more fall pumpkin inspiration, make a pot of warming spicy pumpkin chutney or a fizzy batch of pumpkin cider.
Best Ever Slow Cooker Pumpkin Butter
hip up the best pumpkin butter ever in just two hours using your slow cooker.
Ingredients
- 6 cups homemade pumpkin puree
- *or 3 15 oz. cans of storebought pumpkin puree, not pumpkin pie filling (which is already spiced)
- 2 cups apple cider, you can substitute apple juice
- 2 cups brown sugar, packed
- 2 tsp. ground cinnamon
- ½ tsp. grated fresh ginger or ¼ tsp. powdered ginger
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. salt
Instructions
1. Set your slow cooker to high or low, depending on your preference. Place all ingredients in the slow cooker and stir gently until well combined. Scrape down the sides with a rubber scraper. Place the lid on the cooker and set a timer for two hours if on high or four hours on low. Stir two or three times while it’s cooking, especially if you know your slow cooker has a hot spot.
2. If you’re using homemade puree, you’ll want to open the lid a crack for the last hour to cook off extra moisture.
3. Once the pumpkin butter is finished and has cooled to room temperature, ladle it into clean half-pint jars. If you plan to freeze the pumpkin butter, leave 1” of head space. Screw the lid and band on and store in the fridge or freezer.
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