Pumpkin Butter – calling all the fall aesthetic, pumpkin spice girlies, and all around fall fans! This delicious pumpkin spread can be smeared on toast, put in yogurt, stirred in to coffee, and so much more.
Oh my gosh y’all, it’s fall! Literally my most favorite time of the year! Time for sweaters, movie nights in, cold weather, and most importantly… PUMPKIN!
And yes, before you ask, and I am most definitely that girl who loves the fall aesthetic. Like how could you not? The colors, the vibes, it’s immaculate! This and the Christmas season, It’s my time to shine!
But my mom has to take a little credit for this post, because she’s the reason I thought of it.
See, if you’ve been a follower of this blog since the beginning, or if you follow what gets posted on Facebook, you know my mom had a think with taking fruits and turning them into sauces, jams, and butter.
That’s right, I said BUTTER. Now you might be thinking, how could you turn a fruit into a butter, Grace?
And the answer to that is quite simple. You don’t. It’s basically a really smooth and spreadable jam/jelly that spreads like softened butter would. And of course, if you like the main ingredient of said butter (the fruit being turned into butter) then you’ll love the buttered version.
Now let’s get into it.
Pumpkin Butter
This recipe only requires 4 ingredients, and the hardest part about making it is waiting for it finish cooking so you can eat it!
You’ll need :
- 30 oz. can of pumpkin puree
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 2/3 cup of apple cider (you can use water instead, but the apple flavor really brings out the pumpkin flavor!)
This recipe is perfect for those that wanna put in little to no work but want something with such good flavors. And really, this is a dump, stir, and go until it’s ready kind of recipe.
Grab your crockpot and put it on low. Dump all the ingredients into the pot. Stir it up real good. Let it sit and cook for 5 hours. I know, it’s a long time.
But like I said, other than it taking it’s sweet sweet time to cook, you only have to put in a little effort. And the results are definitely worth it.
And once it’s done cooking you can spread it on bread, as a dip for crackers or fruits or even cheeses, it can be put on a charcuterie board, or it can be stored in a jar and kept for later use!
I can’t wait for y’all to try it and see how y’all like it and how you make the recipe your own!
Pumpkin Butter
Ingredients
- 30 oz. can of pumpkin puree
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 2/3 cup of apple cider
Instructions
Combine all the ingredients in a crockpot/slowcooker and let cook for 5 hours.
Once done cooking, spread on toast, stir into coffee, use as a topping on ice cream or pie... the ideas are endless!
Jill says
Could this be made and then put in canning jars? I guess I’m saying, can you can this?
Grace Hayes says
I’m sure it can be canned, I’m not sure what consists of the canning process though!
Ann Frommer says
I am an R.N. who wrote a cookbook (among other books) “Annie Cooks”. Although for lactose intolerant,it can be used for non- LI…just make substitutes.
I enjoy your recipes. Keep cooking!
A
Grace Hayes says
Omg my dream is to become an R.N.!! I’ll have to go check out your cookbooks!