Homemade Pumpkin Butter
How much puree you need will be determined by how large your your is. It will also depend on how what size pumpkin you just cooked.
  • Homemade pumpkin puree
  • ground cinnamon
  • ground cloves
  • allspice
  • sweetener of your choice
  • pumpkin pie spice
  1. Fill your crockpot with pumpkin puree leaving about an inch from the top.
  2. Add 3 tbsp. of ground cinnamon for larger crockpots - reduce by 1 tbs for smaller pots.
  3. Add 1tsp of allspice for larger crockpots. Reduce by ½ for smaller sizes. Add more or less to your personal tastes.
  4. Add of ground cloves. Adjust for crockpot size and taste.
  5. Add 4 cups of sweetener of your choice for larger crockpots. Adjust for size and taste.
  6. Add 2 tbsp. of pumpkin pie spice for larger crockpots. Adjust for your crockpot size. Because I like pumpkin taste, I add 3-4 tbsp.
  7. Set the crockpot on low or medium heat and cover loosely. It will splatter as it boils. I keep my crockpot on a small table all alone.
  8. Do not seal tightly. The steam needs to escape so the butter can reduce in volume and thicken.
  9. Let cook for 6-8 hours.
  10. I do a taste test every 2-3 hours to see if more spice or Splenda is needed.
  11. I also stir occasionally.
  12. Once it is done if you leave it "as-is" you have pumpkin sauce, if you blend it with a food processor or a hand-held drink blender you can create a smoother texture for pumpkin butter.
Recipe by YUM Eating at https://yumeating.com/homemade-pumpkin-butter/