Print
Overnight Pumpkin Butter
an easy recipe for making pumpkin butter from scratch in a crockpot overnight
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
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.
Recipe Notes
Save unused pumpkin butter in an airtight container in the refrigerator for up to two weeks.