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Pumpkin Butter Recipe
by
Koti Beth Designs
(IC: blogger)
20 servings
6 hr 15 min
How to make pumpkin butter in a slow cooker or Instant Pot. This has pumpkin and apple cider for all of the fall flavors.
Pumpkin butter is a delicious spread that you can use on toast or muffins. It's also good swirled in yogurt or oatmeal. I have several other pumpkin butter uses in my pumpkin butter recipe post, so be sure to click over to read it.
You can make this in an Instant Pot in less than an hour or in a slow cooker in about 6 hours. Both are delicious, but the slow cooker gives it a richer and deeper flavor.
You can use fresh pumpkin or canned pumpkin. Fresh pumpkin has a great flavor, but it can be watery. You may need to cook it longer.
Pumpkin Butter Recipe
Recipe details
Ingredients
- 15oz Pumpkin Purée
- 1/4 Cup Apple Cider
- 1 TBSP Sugar
- 1 TSP Salt
- 1 TSP Vanilla Extract
- 1 TBSP Pumpkin Spice
- 1/4 Cup Brown Sugar
Instructions
Instant Pot Directions
- Place pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in the liner of the Instant Pot. Stir well.
- Place the lid on the Instant Pot and seal the lid. Cook on high pressure for 10 minutes.
- Use a spoon to manually release the pressure. Once the pressure is released and the pin drops, remove the lid.
- Stir in the vanilla extract.
- Place in a jar or other airtight container. Store in the fridge for up to 3 weeks and in the freezer for up to 6 months.
Slow Cooker Directions
- Combine pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in a slow cooker. Stir well.
- Cook on high uncovered for 6 hours. Stir every hour.
Want more details about this and other recipes? Check out more here!
Published October 2nd, 2021 9:46 AM
Comments
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how do you store and for how long?
Thanks grg. Totally missed that!