Slow Cooker Pumpkin Apple Butter

Slice of French bread spread with brown colored pumpkin apple butter with extra bread pieces around sitting on wood cutting board

4.78 from 22 votes

Slow Cooker Pumpkin Apple Butter

Made completely in a slow cooker, this pumpkin apple butter is as easy as could be! Everything is placed in the pot and hours later, you'll have a sweet, spread just in time for fall!

Prep Time15

Cook Time8

Total Time12 15

Course: Spreads

Cuisine: American

Difficulty: Easy

Method: Slow Cooker

Servings: pints

Author: Kaleb

Ingredients

8 cups sliced apples (such as Macintosh and Golden Delicious)
6 cups peeled and cubed squash or pumpkin (I use kabocha squash)
2 cups light brown sugar
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
3 teaspoons ground ginger
½ teaspoon allspice
½ teaspoon ground nutmeg
1 teaspoon kosher salt

Instructions

Pour all apples and squash into a 7-quart slow cooker.
8 cups sliced apples (such as Macintosh and Golden Delicious), 6 cups peeled and cubed squash or pumpkin (I use kabocha squash)
Add sugar, lemon juice, cinnamon, ground ginger, allspice, nutmeg, and salt. Stir to incorporate everything.
2 cups light brown sugar, 2 tablespoons fresh lemon juice, 2 teaspoons ground cinnamon, 3 teaspoons ground ginger, ½ teaspoon allspice, 1 teaspoon kosher salt, ½ teaspoon ground nutmeg
Turn slow cooker on high for 8 hours.
After the 8 hours, stir and continue to cook until the excess liquid has cooked off, about 2-4 hours.
After the liquid has reduced and the butter has cooked at least 12 hours blend in a high-powered blender. Be sure to let the steam release while blending
Let cool. Freeze or can the mixture

Video

Nutrition

Serving: 1tablespoon | Calories: 12kcal