Indulge in the warm and cozy flavors of fall with this easy-to-make homemade pumpkin butter. This velvety spread captures the essence of autumn in every spoonful. Whether you're slathering it on toast, swirling it into yogurt, or using it as a filling for pastries, this pumpkin butter will add a burst of seasonal delight to your dishes.
Remove the seeds and strings from the inside of the pumpkin (saving the seeds if you want to roast them later).
Chop pumpkin into large chunks and place in Crock-Pot skin side up.
Cook on high for 2-3 hours until pumpkins are soft and a fork easily pierces this skin.
Remove from Crock-Pot and allow to cool.
Once cool enough to handle, scrape the flesh from the pumpkin skin and place in the food processor.
Process on high for 2-3 minutes until completely smooth.
To make the pumpkin butter:
Place 2-1/2 cups pumpkin puree in a medium saucepan.
Add brown sugar, applesauce, maple syrup, spices, and vanilla extract.
1/2 cup brown sugar or honey, 1/2 cup applesauce, unsweetened, 1/4 cup maple syrup, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 2 tsp vanilla extract, 1/8 tsp sea salt
Over medium heat, whisk all the ingredients until smooth.
When the mixture reaches a 'boil', cover and reduce heat, cooking for 20 more minutes, whisking occasionally.
After cooking, remove lid and stir in lemon juice.
2 tsp fresh lemon juice
Place in a mason jar and allow to cool.
Store in the fridge for up to 2 weeks or freeze for up to 6 months.