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: