Slow Cooker Pumpkin Butter Food

BEST SLOW COOKER PUMPKIN BUTTER

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
• Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

SLOW COOKER PUMPKIN BUTTER

Steps:

• Combine all ingredients in a 2-3 quart slow cooker and mix well.
• Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
• Divide into 4 pint jars or freezer containers. Refrigerate or freeze leftovers. Do not can.

SLOW COOKER PUMPKIN BUTTER

Steps:

• Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.

PUMPKIN BUTTER

Steps:

• Add all the ingredients, except the vanilla, to the Instant Pot. Stir to combine.
• Close the lid, seal the valve and set on HIGH PRESSURE for 12 minutes.
• Manually release steam, open the lid and add the vanilla extract.
• Place all the ingredients, except the vanilla, in the slow cooker and set on LOW for 6 hours. Cook, stirring every 2 hours until the pumpkin is soft.
• Use an immersion blender to puree everything together until you have a thick butter. It will be the consistency of thick applesauce.ALTERNATIVE METHOD: the mixture can be processed through a regular blender in batches. However it will be very hot so be careful.

SLOW COOKER PUMPKIN BUTTER

Steps:

• Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.
• Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.