Spiced pumpkin and apple butter from the slow cooker


My very first recipe on this blog was from the slow cooker. Then I gave mine away, moved countries, eventually got a new one I never used, and now I am dusting it off to more easily have dinner ready when we get home from a long day. Desperate to make it feel like fall even though the temperatures suggest we are in a summer heat wave right now, I thought of cooking some delicious pumpkin butter. But!!! I also had a ton of apples from our trees needing to get used up, so I threw them all in together with some spices, and out came deliciousness! So here we go :-)

Preparation time: 15 minutes

Slow cooker time: 6 hours

  • 1 medium sized sugar pie pumpkin or pumpkin of your choice (makes about 5-6 cups chopped pumpkin), skin cut off, seeds taken out, chopped into bite sized pieces

  • 2 cups apples, peeled, cored, and chopped

  • 3/4 cups maple syrup

  • 1 1/2 Tbsp ground cinnamon

  • 1 Tbsp ground, dried ginger

  • 1/4 tsp ground cloves

  • 1/8 tsp ground nutmeg

  • 1/8 tsp ground all spice

  • lemon for taste adjusting when done cooking

  1. Combine everything in the slow cooker.

  2. Turn on to low heat for 6 hours. Pumpkin should fall apart and it should smell delicious!

  3. Puree with immersion blender or transfer to stand up blender to get smooth.

  4. Do a little taste test, you may want to add a squeeze of lemon to cut through the spices.

  5. Store in fridge for up 1 month.



Happy pumpkin days!



#pumpkin #maplesyrup #cinnamon #ginger #apple

© 2020 Martina Zand

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