I love pumpkin butter! It is amazing on just about anything! I have given this as gifts and everyone loves it! I converted my slow cooker recipe to my instant pot to make it faster! If you want to do slow cooker, just follow steps but in your slow cooker, on low for 4 to 8 hours, depending on how your slow cooker cooks.
servesAbout 6-7 cups
prep time5 Min
cook time30 Min
methodPressure Cooker/Instant Pot
Ingredients For instant pot pumpkin butter
pumpkin puree, 15 ounces each
brown sugar, firmly packed
1 1/2 c
apple cider (apple juice will work but it will make it sweeter)
freshly grated nutmeg
kosher salt, if using table salt reduce to 1 teaspoon
How To Make instant pot pumpkin butter
Mix all ingredients in the instant pot insert. Stir well to combine.
Turn on to lowest pressure setting, for 30 minutes.
Let pressure natural release for 10 minutes. If any pressure is left, do a quick release.
Stir the pumpkin butter well. Pour into glass containers with a good sealing lid. Let cool to room temp before placing lids.
Note: I use a funnel and a ladle to pour into the glass containers.
Store in the refrigerator for up to 2 weeks. Can be frozen for up to 4 months. Enjoy!
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