Creating pumpkin butter in a slow cooker requires pumpkin puree, sugar, apple juice and spices. It cooks on low for a minimum of six hours. The cooking time depends on the desired thickness of the finished pumpkin butter.Continue Reading
Making pumpkin butter begins with making pumpkin puree. For this purpose, a 5- to 6-pound baking pumpkin is needed. Remove the stem, and split the pumpkin in half. Remove the fibers and seeds, and sprinkle the pumpkin flesh with a dash of kosher salt. Place the pumpkin halves cut-side down on a baking sheet, and bake at 400 degrees Fahrenheit for 30 to 45 minutes, or until a paring knife easily slips into the pumpkin. Remove the pumpkin from the oven, and allow it to cool for an hour.
Use a large spoon or scoop to remove the pumpkin flesh from the rind, and place the flesh into the bowl of a food processor. Process for three to four minutes, or until the flesh is a smooth puree.
Place 3 cups of the pumpkin puree into a slow cooker. Add 1 cup of apple juice, 1 cup of brown sugar, 2 teaspoons of cinnamon, 1/4 teaspoon of ground cloves and 1/2 teaspoon each of ginger and nutmeg. Stir to mix the ingredients well, cover, and cook on low for six hours, or until the pumpkin butter has reached the desired thickness.Learn more about Cooking