How to Make Slow Cooker Pumpkin Apple Butter

by Andrea Branchini

Simple, vegan pumpkin apple "buttuh" made in the slow cooker with fresh ingredients and tons of awesome fall spices!

Supplies

  • 1.50 Pounds Apples, cored and diced
  • 1 Pounds Fresh, diced pumpkin
  • ⅓ Cups Maple syrup
  • 2 Tablespoons Coconut sugar
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Fresh grated ginger
  • 3 Cloves
  • ⅛ Teaspoons Nutmeg
  • ⅛ Teaspoons Allspice
  • 1 ½ Cups Water
  • Instructions

    Step 1

    Core and diced the apples, but leave skins on. Dice the fresh pumpkin, skin removed.

    Step 2

    Place all ingredients in crock pot and stir to combine.

    Step 3

    Cover and set to low setting. Cook for 8 hours, stirring every 2 hours or so.

    Step 4

    After 8 hours, remove lid and allow to cool slightly. Remove cloves.

    Step 5

    Using a slotting spoon, carefully transfer mixture to blender, allowing excess liquid to strain back into the crock pot. Add just enough of the juices to the crock pot to blend. Blend until smooth.

    Step 6

    Serve on toast, in oatmeal, or plain Jane! Save the extra liquid and reheat as mulled cider—it’s delicious!