Slow Cooker Pumpkin Butter ~ Enjoy on toast, bagel, English muffin or atop a scoop of cottage cheese!

Originally from Pennsylvania Dutch Country, I grew up around lots of homemade goodies. Goodies made by my family or friends within easy access. It wasn’t at all uncommon to shop from roadside stands set up alongside Amish and Mennonites farms. With a variety of offerings such as: homemade pies, cakes, sauces, fresh flowers, fresh produce, pickled and canned vegetables, and jams and jellies for sale. To this day, those trips to those makeshift “stores” are some of my fondest (and yummiest) childhood memories.

So naturally, any items we frequently bought at those stands are my favorites even to this day: Sticky buns, apple dumplings, jars of apple and pumpkin butter, and before-organic-was-cool jars of homemade strawberry preserves made from berries grown and harvested at the farm.

I love all things pumpkin anyway, so as I was whittling down my list of pumpkin recipes — have I mentioned how much I love fall? — I thought pumpkin butter might be one that would be a huge hit at my place, and Mommy was right.

Slow Cooker Pumpkin Butter is a delicious way to spruce up your multi-grain breakfast toast or English muffin. Or, if you’re like me, mix a tablespoon or so into your cottage cheese. Or, just slather it across a piece of bread and enjoy.

Other pumpkin treats you may enjoy:

Streusel Topped Pumpkin Loaf

Creamy Pumpkin Crisp

No-Bake Pumpkin Cheesecake Balls

Slow Cooker Pumpkin Butter

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Adapted from recipesthatcrock.com, slow cooker pumpkin butter.

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Ingredients

• 15-16 oz. pumpkin (not pumpkin pie filling)
• 3/4 cup sugar
• 1 cup brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. all spice

Instructions

1. Mix all ingredients in slow cooker; combine well.
2. Cover and cook on low for 3-3.5 hours, depending on your slow cooker's hotness.
3. Stir occasionally while cooking to prevent scorching.
4. Allow to cool before using or storing; will thicken during cooling.
5. Store in fridge for 2-3 weeks; store in freezer according to your preference and consumption.
7. NOTE: It is not recommended to can pumpkin butter.