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Overnight Pumpkin Butter

an easy recipe for making pumpkin butter from scratch in a crockpot overnight
Course Breakfast, condiment
Cuisine American
Keyword pumpkin, pumpkin butter
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 218kcal
Author Emma Chapman

Ingredients

  • 2 pie pumpkins small baking pumpkins
  • 2 tablespoons butter
  • 2 cups brown sugar
  • ¼ cup apple juice
  • ½ teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Instructions

  • First, using a good knife, cut open each pumpkin and scoop out the seeds and guts. Remove the outer rind and cut into small cubes.
  • In a crock pot, combine the fresh pumpkin cubes, sugar, apple juice, vanilla extract and spices.
  • Then, set to cook on low for eight hours.
  • Once the mixture is done cooking, the pumpkin pieces should be very soft. Use an immersion blender to puree the mixture.

Notes

Save unused pumpkin butter in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 218kcal | Carbohydrates: 56g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 20mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 54g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.5mg