Paleo Pumpkin Butter in the Slow Cooker
This is my second year participating in National Blog Posting Month (NaBloPoMo), and this time it is kicking my butt. Perhaps it’s because I’m a bit sick and taking antibiotics. Perhaps it’s because I’m going through the difficult legal process of applying for a conservatorship of my step grandmother. Perhaps it’s because… creating a blog post every day for thirty days is HARD!
I don’t remember last year being so difficult, but maybe NaBloPoMo is kind of like childbirth where some sort of super hormone kicks in and erases the insane amount of pain. It is said that if the pain was recalled in vivid detail, no one would have a second child… or do a second round of NaBloPoMo.
Because I haven’t been feeling great, I’ve been relying on my slow cooker even more than usual. Being able to make something totally fantastic while not having to stand over a stove is a total win right now.
* for his special day. He was a little bit surprised, as my brother’s kitchen skills are limited to killer burgers and outrageously awesome sauces. I should say, they were concentrated in those areas. We were talking on the phone the other day, and he said, “I feel like my slow cooker makes me look like a great cook, and really, I’m just chillin’ while it does all the work.”*This is an affiliate link. If you buy it, I receive a small portion of the sales price. Yay, more monies for paleo pumpkin butter!Now, perhaps he was being a little humble, but maybe not. I tell my slow cooker that I love her. No joke. She takes care of business while I’m sleeping or watching movies. (or if it’s November, while I write blog posts). That makes her a really good friend.
So the other day, I was thinking about breakfast and my morning yogurt bowl and I had a thought… homemade paleo pumpkin butter… in yogurt. Yes. Problem was I didn’t have any paleo pumpkin butter (or any other kind) and since I’m not feeling well, I didn’t feel like getting dressed and going to the store. So, I devised a plan that involved my slow cooker and some pantry ingredients. Guess what? Best. Pumpkin. Butter. Ever.
So, you should totally try it. It’s easy. It tastes amazing in yogurt, it’s great on toast, and you may think me strange, but I ate it on a slice of apple with shaved parmesan and it was kind of life changing.
So once you’ve had the Best Pumpkin Butter Ever, you might want to keep a jar or two handy. The bad news is this isn’t a canning recipe because it is no longer advisable to can pumpkin butter. BUT… you can make a double batch and freeze half.
What do you put your paleo pumpkin butter on? Send me your ideas, I’d love to try.
- 2 15 oz cans of pumpkin
- ½ cup ruby port
- 1 cup coconut sugar
- ¼ cup maple syrup
- 1 vanilla bean, scraped
- pinch of salt
- pinch of black pepper
- pinch of cayenne
- 1 tablespoon of cinnamon
- Add pumpkin, port, coconut sugar, maple syrup, vanilla bean (seeds and pod) , salt, pepper, and cayenne to your slow cooker. Stir together, cover, and turn heat to high for three hours.
- Remove lid and stir in cinnamon. Cook on high for a half hour with the lid off. Check consistency. It should be thick and almost caramelized. You can continue cooking with the lid off in half hour increments until you reach your desired consistency. I let mine go for 1.5 hours without the lid, but cooking temperature can vary greatly depending on brand.
Hi Sabrina,
this butter sounds delicious! And I totally believe you that it's the best butter ever.
Great work!
Ohhh, I have all the ingredients. I think I'll make some for tomorrow's breakfast.
Hey there, I found you via the NaBloPoMo blogroll.
I've bookmarked this post for my end of NaBloPoMo wrap up, I just published a halfway one today with links to stuff I found and loved. We do not get pumpkin in a can here sadly, so I would have to make the pumpkin puree from scratch but that is ok, too. 🙂
Your brother is absolutely right. 🙂 I love my slow cooker for the same reason. Mine is also a pressure cooker which makes my cooking awesome in much less time.
As part of NaBloPoMo I try to comment on as many participating blogs as I can, and I also add participating blogs to my feed reader.
So I’m just dropping by to let you know I’ve added your blog to my feedreader, I’m reading you loud and clear, I have a link up going at my place so my readers can find participating blogs which you are more than welcome to add your blog link to.
Looking forward to seeing your posts, and you’ll likely see me drop by again during November.
Happy NaBloPoMo to you!
Snoskred http://www.snoskred.org
This sounds delicious! I have to try this for Thanksgiving.
Mmmmmm I loooooovvee pumpkin butter. I’ve never tried it in the crockpot, but I’m sure it would be just as good.
I love it too! The crock pot version is so good- it gets dark and concentrated and it’s got a really deep flavor. LMK if you try it, what you think
How long would you say this will stay good in the fridge for? a week? a month? what would you recommend
as the best way to store it (aside from the half that you put in the freezer)
Hi Lindsey,
I would say it would last two weeks at least in the fridge. It cannot be canned because it is a low-acid food. In the fridge, in a mason jar or other airtight container, is best (aside from the freezing). Let me know what you think!
Can you omit the port, and sub the vanilla bean for extract?
I’ve never tried homemade fruit butters. This one sounds so easy and I love the addition of port.