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If fall had a flavor, it would be pumpkin butter. This Pumpkin Butter recipe is so easy and the cinnamon, nutmeg, and clove flavors have lots of time to develop and transform your pumpkin into something amazing.
Slow Cooker Pumpkin Butter
So, you learned how to do just plain roasted pumpkin, but sometimes you just want to have something extra special for gifts or recipes. This is perfect!
When I make my Pumpkin Butter, I actually use my Secret Sweet Spice Blend, but I’m not quite ready to part with that recipe yet, so I’ve given you the next best thing…the ability to adjust the seasonings to your preference. YEAH!
Recipes Using Pumpkin Butter
Pumpkin Butter Sugar Cookies
Can You Can Pumpkin Butter
Yes! Yes you can can pumpkin butter, but it is a freezer method that is safe. Ladle hot pumpkin butter into hot jars, leaving 1/2-inch headspace. Clean the rim and let cool to room temperature. Place lids and bands on jars. Label jars and freeze for up to 1 year.
Slow Cooker Pumpkin Butter
Instant Pot Pumpkin Butter (pressure cooker)
StoveTop Pumpkin Butter
If I don’t have time for the slow cooker method, I prefer just making on the stovetop. Stovetop pumpkin butter does require more watching and hands on time, but the flavors will develop a little and gives a much better flavor than the Instant Pot pumpkin butter.
If fall had a flavor, it would be pumpkin butter. This Slow Cooker Pumpkin Butter recipe is so easy to make! The cinnamon, nutmeg, and clove flavors have lots of time to develop and transform your pumpkin into something amazing.
- 4 lb pumpkin (mine was slightly bigger than a basketball)
- 1/3 cup brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground nutmeg
- 1 tbsp ground cloves
- Preheat oven to 400 degrees F. Wash pumpkin, carefully cut in half. Scoop out all the stringy insides (saving the seeds in a separate bowl and discarding the rest). Cut pumpkin into quarters, place cut side down on to baking sheets. Bake for about 1 hour (this really depends on the size of your pumpkin).
- When you can pierce it with a fork or knife easily, then remove it from the oven. Cool slightly. You should be able to easily remove the outer skin/peel now. Once the peel is removed, chop into large chunks and place into your slow cooker. Add remaining ingredients.
- Cook on low for an hour and then start mashing with an immersion blender or a potato masher. Continue cooking for a couple hours on low with the lid slightly off, so that some of the extra moisture can escape. Mash every 45-60 minutes. Keep at it for about 4 hours or so. Mash one last time, until you reach your desired consistency, then you can bag for freezing or can it (I can mine, so start prepping my cans about 60-90 minutes before I want to be finished).
Stovetop: Add roasted pumpkin and other ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer. Cook, uncovered, for 30 minutes, stirring occasionally. Use an immersion blender, puree until very smooth.
InstantPot: (Note: the flavors don't develop as much in this quick pressure cooker method, but it's still good.) Add roasted pumpkin and the remaining ingredients to the pressure cooker. Cook 10 minutes under pressure. Use a natural release for 10 minutes (meaning allow it to sit undisturbed). Release the remaining pressure. Use an immersion blender, puree until very smooth.
Nutrition Information:Yield: 16 Serving Size: 4 oz.
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 1g
This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.
Hello 🙂 just curious how long you can yours for in water bath or what method you use to can and how long. I did see that USDA doesn’t recommend it but would still like to know please. I don’t have an extra freezer so that method cant be used for myself. Just curious. Thank you 🙂
ps. thank you for sharing. I love pumpkin just about anything 🙂
How long should you process the pumpkin butter in a pressure canner and how much pressure should be used?
Wendy O'Neal says
Hi Verona, I haven’t tried it in a pressure canner. Sorry. w-
Can you use the canned pumpkin from the store instead of fresh pumpkin? I have 15 cans of pumpkin that were gave to me and need something to make instead of pie’s and cake’s
Wendy O'Neal says
I don’t see why not Christine. Although, the cook time would be a lot less since the pumpkin is already in a pureed form and you don’t need to cook it down. Enjoy!
This being said… I must confess. I reuse my lids if they are not bent and the rubber is good. I have only had a few that did not seal and just used those right away. This is ALSO not recommended!
The USDA does not recommend canning pumpkin or squash because of the low acidity and the thick viscosity. (I know, bummer, I threw all mine out.) It is safe to can in chunks in a pressure canner. I recommend doing that then make a pie or butter or whatever to be on the safe side. It is just not worth the risk.
Also a home pressure canner does not reach the temperature that a commercial canner does. Dairy is also not recommended to can for the same reasons.
Thanks for including this in your post.
Yum, I would love to be like you and have my own ready supply of pumpkin butter. You look like you're well prepared for winter.
Erin @ EKat's Kitchen says
I love the idea of pumpkin butter! We've got so much squash right now, that I may make this soon! And, good for you for keeping your super secret recipe close to heart!
I love pumpkins, and I have been looking for the perfect applications for them while they are in season. Thanks for posting your recipe- it's going in my must-try file!
I love pumpkin butter and it smells so good when it is cooking!
Couscous & Consciousness says
Hi Wendy, thanks for visiting my blog. Love the look of this spicy pumpkin butter – will be eagerly waiting to find out how to use it.
a moderate life says
Hi Wendy, thanks so much for linking your recipe to the hearth and soul hop this week. Please could you put a backlink to the blog hop so more people can join in the fun? Thanks in advance for doing the link. Alex@amoderatelife
I made a pumpkin butter for the first time this year – looking forward to learning how you use it! Thanks for sharing this with us at the Hearth and Soul Hop!
I've been canning pumpkin for years as well and have never had any trouble. I love pumpkin butter – but the pumpkin crop was so poor again this year that I won't be won't make any. 🙁