Pumpkin Butter Recipe

Prep Time 00:05 Cook Time 00:10 Inactive Time 00:15 Total Time 00:30 Yields 4 cups

Ingredients

Directions

In the Slow Cooker:

  1. Place all ingredients into your slow cooker. Set on low for 6 hours or until it's reached your desired consistency, stir occasionally throughout cooking time.
  2. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

In the Instant Pot:

  1. Place fresh apple cider in the liner of an Instant Pot. Then add place in the pumpkin puree, maple syrup, coconut sugar, cinnamon, pumpkin pie spice and salt in the liner without mixing together.
  2. Close the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes, with a 5 minute natural release.
  3. Release any remaining pressure and then whisk together the pumpkin butter. If it is too thin, use the sauté function until it has reached your desired consistency.
  4. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Recipe Notes

  1. For the Instant Pot version you are adding all the ingredients without mixing to prevent the mixture from burning on the bottom of the Instant Pot.
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