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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Pumpkin Pie Butter on the Stovetop or in the Slow Cooker

    Pumpkin Pie Butter on the Stovetop or in the Slow Cooker

    0
    By Alisa Fleming on October 12, 2021 Condiments and Salad Dressings, Dairy Free Desserts, Dairy-Free Recipes

    This super-easy, naturally dairy-free pumpkin pie butter uses my favorite pumpkin pie spice blend for a special holiday infusion. It’s a fast and easy way to enjoy creamy pumpkin on toast, ice cream, and more. It also makes a great gift, but beware that pumpkin butter shouldn’t be canned. However, I’ve read that it can last for up to 2 weeks in the refrigerator or frozen for longer keeping.

    We originally shared this recipe fifteen years ago, but today we’re giving it an update! We’ve added nutrition facts, along with stove top and slow cooker directions.

    Pumpkin Pie Butter Recipe - naturally dairy-free, vegan, plant-based, allergy-friendly - stovetop or slow cooker

    Special Diet Notes: Pumpkin Pie Butter

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

    Dairy-Free Pumpkin Pie Butter
     
    Print
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
     
    This is a traditional, sweet fruit butter with warm pie spices. If you're looking for a less sweet pumpkin pie butter, you can cut the sugar by up to half, or use coconut sugar. Or for a deeper flavor, substitute part of the sugar with brown sugar.
    Author: Adapted from Eleanor Johnson
    Recipe type: Sauce
    Cuisine: American
    Serves: about 4 cups
    Ingredients
    • 1 (29-ounce) can pumpkin puree (or about 3½ cups cooked pumpkin puree)
    • 1½ cups sugar
    • ¾ cup apple juice
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ⅛ teaspoon salt
    Instructions
    1. Put the pumpkin, sugar, apple juice, cinnamon, nutmeg, ginger, cloves, and salt in a large saucepan and stir until smooth.
    2. Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, for 30 minutes, or until thickened.
    3. Cool and store in an airtight container in the refrigerator, or freeze to enjoy at a later date.
    Notes
    Slow Cooker Option: Place all ingredients in your slow cooker, and stir to combine. Heat on low for 4 to 6 hours, or on high for 2 to 3 hours, checking in periodically to stir.
    Nutrition Information
    Serving size: 2 tablespoons Calories: 47 Fat: .1g Saturated fat: .1g Carbohydrates: 12.3g Sugar: 10.8g Sodium: 9mg Fiber: .9g Protein: .3g
    3.5.3229

    More Pumpkin Pie-Inspired Recipes

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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