How to make an easy pumpkin butter recipe in an Instant Pot pressure cooker or in a Crock Pot slow cooker. This is a simple recipe that uses canned pumpkin for delicious pumpkin butter that is easy to make without spending hours at the stove.
I look forward to pumpkin everything in the fall. I'm currently sipping on my coffee with pumpkin spice coffee creamer.
I also make pumpkin bread and all the things pumpkin. I made apple butter to freeze, and now I'm sharing my pumpkin butter recipe with canned pumpkin.
This is a delicious recipe that's perfect for biscuits or toast. I have directions for making a pumpkin butter recipe slow cooker and an Instant Pot pumpkin butter recipe.
Pumpkin Butter Recipe From Scratch
In late August, pumpkin spice season starts. Yes, it's a season. I even have a shirt for it!
Try one of these delicious pumpkin recipes to celebrate:
- Easy Cake Mix Pumpkin Bread Recipe
- Pumpkin Pie Overnight Oats
- Easy Spice Cake Mix Pumpkin Muffins
- Pumpkin Chocolate Chip Bread Recipe
- Baked Pumpkin Doughnuts
- Pumpkin White Hot Chocolate
- Pumpkin Yeast Bread Recipe
- Instant Pot Pumpkin Spice Coffee Creamer
- Pumpkin Spice Donuts Recipe
Also try my Instant Pot Apple Butter with Cinnamon Red Hots or my Crock Pot Apple Butter Recipe.
What is Pumpkin Butter Made Of?
Making a pumpkin butter recipe from scratch is fairly easy. The bulk of the recipe is pumpkin puree. It also has apple cider, sugar, and spices for flavor.
Try my easy Crock Pot apple cider recipe to use to make pumpkin butter recipe from scratch. You'll also use cider in this apple cider syrup recipe.
Why Can't You Can Pumpkin Butter?
There are bloggers and home canners who promote canning apple pumpkin butter and offer recipes, but please do not do it. This pumpkin butter recipe from scratch can not be canned safely.
Many years ago, the USDA did have approved recipes, so you may remember your parents or grandparents canning pumpkin butter. However, we know better now, so the USDA changed their recommendations on canning pumpkin butter in 1989.
The main reason that pumpkin butter can't be canned at home is because pumpkin puree is dense. This means that the center of the jar may not reach 240 degrees in order to kill all of the germs, including botulism spores.
Another reason that you can not can a pumpkin butter recipe is that pumpkins are low acid vegetables. The pH level varies greatly between batches, so the acid level may be too dangerous to can at home.
Is if Safe to Pressure Can Pumpkin Butter?
No, unfortunately you can not can this pumpkin butter recipe slow cooker. The density and acidity are not well suited for canning, even pressure canning.
How Do You Eat Pumpkin Butter?
Um... by the spoonful! Yes, it's that good!
Try your Instant Pot pumpkin butter recipe one of these delicious ways:
- Add to your Instant Pot cold start yogurt for flavor.
- Spread on pancakes.
- Spread on sandwiches. It pairs well with peanut butter or a nut butter.
- Dip sliced apples or other fruits in pumpkin butter.
- Swirl into cheesecake.
- Spread on bagels or toast.
- Add a spoonful to oatmeal.
- Eat with vanilla ice cream.
How to Make Pumpkin Butter Recipe With Fresh Pumpkin
You can use canned pumpkin or fresh pumpkin to make an Instant Pot pumpkin butter recipe. If you want to make your own pumpkin puree from a pie pumpkin, check out my Instant Pot pumpkin puree directions. I'll never bake one again!
One thing to note is that fresh pumpkin puree will have more water in it. I recommend lining a colander with cheesecloth and placing the pumpkin puree in it.
Then cover and place the colander in a bowl and place in the fridge overnight. This will help remove excess water.
If you have extra water in your pumpkin puree, you may need to cook the pumpkin butter recipe slow cooker longer so the water evaporates. For an Instant Pot pumpkin butter recipe, you may have to use the saute setting to remove excess water.
Is Pumpkin Butter the Same as Pumpkin Puree?
No, pumpkin puree is made by blending the flesh of the pumpkin. Nothing else is added. To make a pumpkin butter recipe from scratch, you'll cook the pumpkin with sugar, apple cider, and spices.
How Long Does Pumpkin Butter Last?
You can store your leftover pumpkin butter recipe with canned pumpkin in the fridge for up to three weeks. You can also freeze it in freezer containers for up to 6 months.
Pumpkin Butter Recipe From Scratch Ingredients
You will need the following ingredients to make pumpkin butter recipe slow cooker or Instant Pot pumpkin butter recipe:
- Pumpkin puree. Use canned or fresh pumpkin puree.
- Apple cider. Use one that's dark for best flavor.
- Sugar. You can use a sugar substitute, raw honey, or maple syrup.
- Salt
- Vanilla extract. Make your own vanilla extract from vanilla beans or make Instant Pot vanilla extract.
- Pumpkin spice. Buy it from Etsy or make your own pumpkin spice from scratch.
- Brown sugar. You can use Splenda brown sugar, but add it to taste. It can get really sweet.
Instant Pot Pumpkin Butter Recipe
Step #1
Place pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in the liner of the Instant Pot. Stir well.
Step #2
Place the lid on the Instant Pot and seal the lid. Cook on high pressure for 10 minutes.
Step #3
Use a spoon to manually release the pressure. Once the pressure is released and the pin drops, remove the lid.
Step #4
Stir in the vanilla extract.
Step #5
Place in a jar or other airtight container. Store in the fridge for up to 3 weeks and in the freezer for up to 6 months.
How to Make Pumpkin Butter Recipe in Slow Cooker
Step #1
Combine pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in a slow cooker. Stir well.
Step #2
Cook on high uncovered for 6 hours. Stir every hour.
The Instant Pot pumpkin butter recipe takes less time. However, a pumpkin butter recipe slow cooker will be thicker and have a deeper flavor.
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Pumpkin Butter Recipe (Instant Pot or Slow Cooker
Ingredients
- 15oz Pumpkin Purée
- 1/4 Cup Apple Cider
- 1 TBSP Sugar
- 1 TSP Salt
- 1 TSP Vanilla Extract
- 1 TBSP Pumpkin Spice
- 1/4 Cup Brown Sugar
Instructions
- Place pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in the liner of the Instant Pot. Stir well.
- Place the lid on the Instant Pot and seal the lid. Cook on high pressure for 10 minutes.
- Use a spoon to manually release the pressure. Once the pressure is released and the pin drops, remove the lid.
- Stir in the vanilla extract.
- Place in a jar or other airtight container. Store in the fridge for up to 3 weeks and in the freezer for up to 6 months.
- Combine pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in a slow cooker. Stir well.
- Cook on high uncovered for 6 hours. Stir every hour.
Nutrition Facts
Calories
21.15Fat (grams)
0.09Sat. Fat (grams)
0.04Carbs (grams)
5.18Fiber (grams)
0.69Net carbs
4.49Sugar (grams)
3.87Protein (grams)
0.26Sodium (milligrams)
118.36Cholesterol (grams)
0.00
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