Slow-Cooker Spiced Pumpkin Butter

Yup, it’s October and pumpkin spiced lattes are everywhere. However…. one of those pumpkin spiced coffee drinks can have twice as much sugar as a big slice of pumpkin pie!     But let’s be honest, it’s so good. There is something lovely about enjoying the flavors of pumpkin spice on crisp fall mornings when the leaves are changing colors and outside of your window looks like a Monet oil painting. So.. enter your new breakfast BFF.

This pumpkin spice butter is made in your slow-cooker, which means you toss everything in and walk away. When you return your house smells like a fall bakery and you have cups of vibrant, rich and creamy pumpkin butter that will keep in the fridge for 3-weeks.

By swapping out your latte for this healthier choice you are not only reducing refined sugar intake but are also adding in excellent nutrition. Cinnamon contains chromium which is beneficial in blood-sugar management. The warming spices are also antimicrobial which support a healthy intestinal tract and immune system. And pumpkin is loaded with Vitamin A, beta-carotene (what helps give that beautiful orange color),  fiber, and is only 30 calories for 1 full cup.  The Not sure how to use Pumpkin Butter? Well

Not sure how to use Pumpkin Butter? Well, the possibilities are truly endless. I love to add some to a morning smoothie (almond milk, a scoop of this, 1/2 a banana and your favorite protein powder), scoop some onto morning oatmeal or into overnight oats. Swap out maple syrup for pumpkin butter on your pancakes or waffles or spread it on toast or muffins. The options are endless, do you have a fun way of using it? leave me a comment below.

Happy Fall!

XO Jo

Slow-Cooker Spiced Pumpkin Butter

Pumpkin Butter is a beautifully rich spread to have in the hours over the fall. It's buttery texture, sweet pumpkin flavors and warming spices make it like a pumpkin pie spread! What a great addition this fall.

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Prep Time 5 minutes mins

Total Time 9 minutes mins

Servings 3 cups

Ingredients

  

• 2 cups roasted pumpkin puree see recipe notes or use canned
• 1 tbsp fresh lemon juice
• 1/2 cup dark maple syrup
• 1/8 cup apple cider vinegar with mothers
• 1 tbsp vanilla (powder or vanilla bean flesh) vanilla extra is fine too
• 1 tbsp freshly grated ginger 1 tsp ground ginger will work too
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1/8 tsp allspice
• 1/4 tsp pink Himalayan or celtic sea salt

Instructions

 

• Place everything into a slow cooker for 4 hours on low. Allow cooling.
  
• insert an immersion blender or scoop it into a blender and process until everything is smooth.
  
• Trasfer into jars and store in the fridge for 3 weeks.

Notes

Make your own roasted pumpkin puree is so easy and wow does it take your pumpkin butter to the next level.