Fall in A Jar

Irresistible Pumpkin Butter at Home

Pumpkin Butter

Ingredients:

• 6 Cups of Pumpkin Puree OR

• 4 Cup Sugar

• 2 Tlbs Cinnamon

• 1 tsp Ground Cloves

• 1 tsp Ground Nutmeg

• 1 tsp Ground Ginger

Stovetop Instructions:

1. Combine all ingredients in a heavy-bottomed saucepan

2. Bring to a boil, then reduce the heat to low heat (otherwise the pumpkin mixture will sputter).

3. Cook for 20 minutes, stirring often, until the puree has become caramelized and dark brown, with a thick and shiny consistency. As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn **crockpot instead of the stove, place all the ingredients in the slow cooker and cook on low for 3-4 hours, until thick and shiny

4. Once sufficiently thickened, let the pumpkin butter cool completely before

Crockpot Instructions:

• place all the ingredients in the slow cooker and cook on low for 3-4 hours, until thick and shiny

Storage:

Let cool completely, then store in an airtight container in the fridge for 2 weeks.

Freeze:

Keep in an airtight container in the freezer for up to 6 months

Get Inspired

Fun and yummy ways to eat pumpkin butter, spread it on cinnamon raisin bread or stir into your overnight oats for breakfast. Find more fall recipes by clicking below.

Recipes