Crockpot Pumpkin Butter

Does anyone have a recipe for pumpkin butter made in a crock pot? I would appreciate any help!

Michelle from Whittier, CA

Answers:

Crockpot Pumpkin Butter

• 8 cups pumpkin puree
• 4 cups sugar
• 1 1/2 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 4 lemons (the juice of)
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  Makes 10-12 Cups (approx). 4 hours in the crockpot and 5 minutes to prepare. (11/15/2005)
  

  By Maynette

  Crockpot Pumpkin Butter

  Can you use canned pumpkin? (11/15/2005)
  

  By Barbara

  Crockpot Pumpkin Butter

  Can you freeze this? How do you store it? (11/16/2005)
  

  By Connie A.

  Crockpot Pumpkin Butter

  I found a recipe (listed below). I cooked it for about 8 hours - too long. I would change it to 5 or 6 hours on low. When finished, I transferred to 1/2 pint jars. It only filled about 3 1/2 jars. I may double the recipe next time. The house smelled wonderful!

  • 1 large can pumpkin puree
  • 1 cup natural apple sauce
  • 1 cup dark brown sugar
  • Pumpkin pie spice to taste (about 2 tablespoons)
  Mix and cook on low for 5-6 hours.
  

  Next time I will try the recipe posted on this site.

  (11/16/2005)
  

  By Michelle

  Crockpot Pumpkin Butter

  Some sites specify that you CAN NOT "can" this butter and store in the pantry. Has anyone tried this or do you just use it up soon or store in the refrigerator. I have the pumpkin in my oven right now (softening the rind) and plan to "crock pot" it overnight like I do my apple butter. Any suggestions will be helpful!

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  Thanks (10/27/2008)
  

  By Diane

  Crockpot Pumpkin Butter

  Some sites specify that you CAN NOT "can" this butter and store in the pantry. Has anyone tried this or do you just use it up soon or store in the refrigerator. I have the pumpkin in my oven right now (softening the rind) and plan to "crock pot" it overnight like I do my apple butter. Any suggestions will be helpful!
  Thanks (10/27/2008)
  

  By Diane

  Crockpot Pumpkin Butter

  Pumpkin Butter Made in Your Crock-Pot
  

  (you can double, triple, etc. this recipe)

  • 2 cups of cooked, pureed pumpkin (or you can use a 15 oz. can of pumpkin if you don't want to use fresh)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/8 tsp. ground cloves

    Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes.

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    (I made what was equivalent to 7 batches, and just cut the sugar in half. I thought 14 cups would have been way too much)
    

    You can use the Pumpkin Butter to make a pumpkin pie with too. (My husband calls my Pumpkin Butter : "pumpkin pie in a jar")

    FOR 2 pies you will need:

    • 1 pint jar of pumpkin butter
    • 1/2 pint jar of pumpkin butter
    • 2 eggs
    • 1 12oz can of evaporated milk
    Mix all together and pour into pie shells. Bake at 425 degrees for 15 minutes then turn the oven down to 350 degrees and bake for 45 minutes or until done. You will want to pre-bake your pie shells for 1-2 minutes at 350 degrees oven.
    

    You can make Pumpkin Bread with this Pumpkin Butter too:
    

    Take your recipe you have on hand for Banana Bread and substitute a 1/2 pint jar of the pumpkin butter for the banana. Then follow the instructions for mixing and baking.

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    (09/16/2009)
    

    By Beth