Crockpot Pumpkin Butter
Recipe from Tasty Yummies
Serves: 3 cups
  • 4 cups pure pumpkin
  • 1 cup honey or maple syrup ( I used half of each)
  • ½ cup apple juice or apple cider
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • a generous pinch of sea salt
  1. Add all of the ingredients to your slow-cooker. Stir to combine. Cook on low for about 6 hours, or until thick (stirring a few times throughout the day to prevent sticking).
  2. Add the pumpkin butter to your jars or airtight container and allow to cool. Store in refrigerator. The pumpkin butter will keep in the fridge for up to 2-3 weeks or up to one year in the freezer.
Recipe by Party Inspiration at