You’ve been waiting perhaps a little too long for this one, but this healthy recipe for pumpkin butter is worth trying any time or season. Made in a slow cooker, you can enjoy the health benefits of pumpkin all year long!
What’s more, you can even used canned pumpkin puree, making this an easy recipe. I won’t say “quick” too since you cook it in a crockpot, but it is certainly easy to make.
Note the addition of apple cider in this recipe. Oh don’t worry about having some vinegar in your pumpkin butter. It will fill in very nicely with the pumpkin flavor and the spices. You won’t notice it, and the additional digestive benefits similar to other actual probiotics.
Speaking of spices (yes, I mentioned them above, lol)…
Did you know cinnamon and cloves are excellent antimicrobial spices? That means they help fight the bad organisms inside your body that make you sick. Allspice is pretty good at that as well.
Ginger adds that benefit as well to some extent. However, it’s always nice to add ginger to anything you can with its digestive benefits and its uncanny ability to decrease inflammation in the body and many times great reduction of pain in the longer term.
Now, don’t you just LOVE all those spices in this slow cooked pumpkin butter!
This recipe is gluten free and is a real food, Paleo recipe too so long as you use organic pumpkin puree. You can use your own fresh pumpkin puree too, or your regular pumpkin puree, but the organic pumpkin puree works just fine and has the benefit of your knowing it’s not filled with extra things you don’t want for you or your family. Just don’t use canned pumpkin pie mix. That’s just not the same at all!
Use ALL organic ingredients, and you’ll have organic pumpkin butter from scratch that will probably cost much less than you can purchase it for at your neighborhood grocery or health food store.
Many thanks to one of my favorite doctors online, Dr. Josh Axe, whom I love to watch live Facebook presentations of and relish in articles and healthy recipes from his website. Dr. Axe is just great!
Here’s the recipe for Slow Cooker Pumpkin Butter which I’ve adapted from Dr. Axe’s collection of healthy recipes.
- (2) 15-ounce cans organic pumpkin puree
- 1 cup raw honey
- 1/2 cup raw apple cider vinegar (with the mother)
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Add all ingredients except cloves and allspice to a slow cooker and stir well.
- Cook on LOW for 4 hours, stirring every hour or so.
- After 4 hours, add cloves and allspice and stir well.
- Cook 1 to 2 more hours or until the mixture is the desired thickness suitable for spreading. You may want to cook the mixture uncovered in the crockpot the last 30 minutes or so if it doesn't get thick enough during the initial cooking time.
- Spoon pumpkin butter into jars or other containers and let them cool before storing in the refrigerator or freezer.
- This pumpkin butter will stay fresh in your refrigerator for about one week and can be frozen for up to one year.
You can even find pumpkin recipes that use pumpkin puree in unique ways like adding it to oatmeal, smoothies, hamburgers, pastas, soups, and stews! Ever thought of a pumpkin granola bar? Oh yea…
Pumpkin is awesome, ladies and gents! Go get some today and do some cooking!
Get your Farmers Market Organic Pumpkin Puree in convenient packs of 12 here: http://amzn.to/2jRHk73 (My Amazon Affiliate Link – Thanks your using!)