This is my own recipe. I didn't want to make one using refined sugar and this came out so yummy and creamy. If you are making this for diabetics, replace the maple syrup with more agave nectar.
Ingredients:
8 cups pumpkin puree (I used fresh)
1 cup maple syrup
1 cup amber agave nectar
1 cup orange juice
1 Tbsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. nutmeg
2 tsp. vanilla extract
Directions:
Place all ingredients except for vanilla in a crock-pot. Stir well. Cook on high for about 4-5 hours then on low for another 1-2 hours. You will end up with about 5 1/2 cups of butter after much of the liquid is absorbed. Make sure you mix every few hours and leave the lid off just a bit for the last few hours of cooking so more of the liquid can evaporate.
Refrigerate overnight then add vanilla (just make sure butter is cool before adding the vanilla). Blend with a hand blender to make it smoother. Place in canning jars and freeze. This is good for one year in the freezer, and about 3 weeks in the fridge.
Source: recipe from my blog: thefrugalvegan.wordpress.com
Here is some info on agave nectar: http://www.madhavahoney.com/AgaveNectar.aspx Very awesome product. If you are worried about glucose consumption use this as it has a low gycemic index. Happy butter making :)
Hi BrendaSue, Perhaps you could give us your recipe for slow cooker apple butter? That sounds as delish as Pumpkin Butter! I know how my crockpot will get used this winter when not in use for stews and chili. *big grin*
Hi, Nova Scotia! I just finished making several batches of slow cooker apple butter which turned out great, and this sounds every bit as tasty. I live in Idaho and have never heard of amber agave nectar. Could you tell me where I could find what sounds like a specialty item or do you know of a commonly used substitute that I could add rather than the nectar? Thanks for the recipe and any information you can provide. :o)
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Request: Crockpot Pumpkin Butter
Archived on 11/04/2009
Does anyone have a recipe for pumpkin butter made in a crock pot? I would appreciate any help!
Michelle from Whittier, CA
Feedback:
RE: Crockpot Pumpkin Butter
8 cups pumpkin puree
4 cups sugar
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
4 lemons (the juice of)
Makes 10-12 Cups (approx). 4 hours in the crockpot and 5 minutes to prepare. (11/15/2005)
Can you freeze this? How do you store it? (11/16/2005)
By Connie A.
RE: Crockpot Pumpkin Butter
I found a recipe (listed below). I cooked it for about 8 hours - too long. I would change it to 5 or 6 hours on low. When finished, I transferred to 1/2 pint jars. It only filled about 3 1/2 jars. I may double the recipe next time. The house smelled wonderful!
1 large can pumpkin puree
1 cup natural apple sauce
1 cup dark brown sugar
Pumpkin pie spice to taste (about 2 tablespoons)
Mix and cook on low for 5-6 hours.
Next time I will try the recipe posted on this site.
(11/16/2005)
By Michelle
RE: Crockpot Pumpkin Butter
Some sites specify that you CAN NOT "can" this butter and store in the pantry. Has anyone tried this or do you just use it up soon or store in the refrigerator. I have the pumpkin in my oven right now (softening the rind) and plan to "crock pot" it overnight like I do my apple butter. Any suggestions will be helpful!
Thanks (10/27/2008)
Some sites specify that you CAN NOT "can" this butter and store in the pantry. Has anyone tried this or do you just use it up soon or store in the refrigerator. I have the pumpkin in my oven right now (softening the rind) and plan to "crock pot" it overnight like I do my apple butter. Any suggestions will be helpful!
Thanks (10/27/2008)
2 cups of cooked, pureed pumpkin (or you can use a 15 oz. can of pumpkin if you don't want to use fresh)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. ground cloves
Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes.
(I made what was equivalent to 7 batches, and just cut the sugar in half. I thought 14 cups would have been way too much)
You can use the Pumpkin Butter to make a pumpkin pie with too. (My husband calls my Pumpkin Butter : "pumpkin pie in a jar")
FOR 2 pies you will need:
1 pint jar of pumpkin butter
1/2 pint jar of pumpkin butter
2 eggs
1 12oz can of evaporated milk
Mix all together and pour into pie shells. Bake at 425 degrees for 15 minutes then turn the oven down to 350 degrees and bake for 45 minutes or until done. You will want to pre-bake your pie shells for 1-2 minutes at 350 degrees oven.
You can make Pumpkin Bread with this Pumpkin Butter too:
Take your recipe you have on hand for Banana Bread and substitute a 1/2 pint jar of the pumpkin butter for the banana. Then follow the instructions for mixing and baking.
(09/16/2009)
