Pumpkin Butter is a seasonal treat that I used to love and look forward to every year. Being AIP, store bought Pumpkin Butter is out of the question because it’s usually made with refined white sugar. This Pumpkin Butter recipe is homemade but low maintenance because it’s made in the slow cooker. It also uses apples and honey to sweeten it, naturally.
My son loves all things fruit and this spread is no exception. I keep trying to give him slices of apple to dip but he ends up just licking the Pumpkin Butter right off the apple. He will eat this Pumpkin Butter by the spoonful! I’m glad our family can participate in this fun fall treat. I’m also glad that it’s just a little bit healthier than what you would find in the stores.
Growing up I used to top a bagel or slice of toast with my Pumpkin Butter. If you can tolerate nuts (AIP Reintroduction) then you may be able to find some gluten free bread or bagels. If you are strict AIP, this tastes great with apples, plantain or cassava chips or crackers.
If you’re looking for Apple Butter, check out my slow cooker recipe here. It’s equally as easy and delicious as the Pumpkin Butter recipe.
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- Slow Cooker
- 2 1/2 cups Pumpkin Purée or 15 ounce can (not pumpkin pie filling)
- 1 cup Honey
- 2 cups Apple diced (about 1 large apple, no peeling necessary)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- Place all ingredients and stir until well combined.
- Cook on high for 4 hours.
- To prevent scorching, sticking and burning, stir every 90 minutes.
- Using an immersion blender, blend until smooth.
- Transfer to bowl to cool completely before covering (make sure it’s airtight) and store in refrigerator.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!