Ingredients
Scale
- 1 large can pumpkin puree (29 ounces) or two 15-ounce cans
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup bourbon or substitute apple cider/juice
- ½ cup honey + 2 tablespoons (omit the extra honey if using cider/juice)
- 1–2 cinnamon sticks
Instructions
- Combine all ingredients in the slow cooker.
- Set the slow cooker to high and cook for 2 hours.
- Stir and reset the timer for another hour.
- After the final hour, stir again and let it thicken with the lid on for 1 more hour.
- Transfer the pumpkin butter into jars and let cool before sealing and storing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust sweetness with more honey if desired.
Ensure the slow cooker is set to high for optimal results.
Taste and check consistency near the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Spread
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 70
- Sugar: 14
- Sodium: 50
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 0.5
- Cholesterol: 0