If you’re a fan of pumpkin pie, you’re certain to fall in love with this delightful pumpkin-spice spread that captures the delicious flavors of fall with every smooth and creamy bite!
Pumpkin butter is one of the easiest fruit butters to make, especially if you use canned pumpkin and let your slow cooker do all of the work. Plus, you’ll enjoy some delightful aromatherapy as all of those enticing pumpkin-spice aromas fill your home with their heartwarming scent!
And incase you think pumpkin butter is merely for spreading on toast, below you’ll find some of my favorite drool-worthy ways you can tantalize your taste buds with this ultimate pumpkin-licious treat! (You'll be seeing some of these tasty pumpkin butter breakfast ideas in my weekly meal plans now that it's fall!)
Bonus! This spread also makes a thoughtful gift! Simply spoon it into adorable little mason jars and add some pretty ribbons or twine for a sweet, wholesome gift everyone will love!
Our Favorite Ways to Enjoy Homemade Pumpkin Butter
This scrumptious pumpkin butter not only tastes amazing as a spread on your favorite breads, muffins and scones, but you can also use it to add a burst of fall flavor to your other favorite dishes too!
• Stir it into homemade oatmeal and top with raisins and pecans.
• Layer it with homemade yogurt and nutty granola for a yummy autumn-inspired parfait.
• Serve it with fresh fruit for some tasty fall-dipping fun!
• Use it as a topping on your favorite pancakes or waffles.
• Enjoy a delicious pumpkin butter latte by adding a couple of spoonfuls to warmed milk, whip well, and top with dark roast coffee or espresso.
• Swirl into vanilla ice cream and top with a drizzle of hot chocolate sauce for the ultimate fall-flavored dessert!
How to Make Slow Cooker Pumpkin Butter
4 (15oz) cans pumpkin puree
2 cups pure maple syrup
1 1/2 cups unfiltered apple juice
1 Tbsp pure vanilla extract
2 Tbsp, plus 1 tsp pumpkin pie spice
1 Tbsp ground cinnamon
1/4 tsp sea salt
1. Place all of the ingredients into a 4-quart slow cooker and stir well to combine. Cover and cook on low for 4 hours, making sure to stir the mixture halfway through the cook time to prevent burning since some slow cookers run hotter than others.
2. After 4 hours of cooking, remove the cover and thoroughly stir the mixture again. Then, set the cover back on slightly ajar, so some steam can escape during the remainder of the cooking time.
3. Continue to cook on low (with the cover ajar), stirring the butter every once in awhile until it’s thick and golden brown (about 2 hours).
4. Turn off the slow cooker, stir the pumpkin butter and allow it to cool to room temperature. Then, transfer it to mason jars (or other airtight containers).
5. Makes 8 one-cup jars. (Store in refrigerator for up to ten days, or freeze up to six months.) Happy Fall!