Imagine the taste of pumpkin pie filling spread onto your morning toast - that is what this pumpkin butter is. Slightly less sweet than pie, with a little bit of spice and a little bit of zing, this will quickly become your favorite spread.
Pumpkin butter is really easy to make - just add all of your ingredients to your slow cooker.
Then mix it all together. Top with cinnamon sticks if you want.
Put the lid on and set the temperature to High. Set a timer for two hours.
After two hours, give the butter a stir. It should get a little more brown and thicken a little.
Put the lid back on and set a timer for one more hour, then open the crock pot and stir one more time.
Finally, turn the heat off but leave the lid on the crockpot and let it sit for one more hour. The residual heat will thicken the butter up and make it so good.
After an hour has passed, stir the butter and transfer to jars. Let cool and store in the refrigerator. It will keep for about three weeks or you can freeze it for 3 to 4 months (just make sure to leave room in your jars for expansion.)
On the Stove
In a medium sauce pan, combine the pumpkin puree, bourbon, honey, vanilla, pumpkin pie spice, cinnamon, and salt.
Bring to a boil over medium heat.
Cook about 20-30 minutes, stirring often until the pumpkin thickens, but is spreadable. Taste the butter and add more honey if needed to sweeten.
Remove the pumpkin butter from heat and let it cool - it will thicken as it cools. Spoon it into jars and store it in the refrigerator. It will keep for about three weeks or you can freeze it for 3 to 4 months (just make sure to leave room in your jars for expansion.)
Pumpkin butter will keep in the fridge for 3 weeks or in the freezer for 3 to 4 months. Remember that it is not shelf-stable, so if you give it as a gift, make sure it is kept cold.Tips
If you don't want to use bourbon, replace it with apple juice or apple cider - just reduce the amount of honey that you use as these will add sugar and the butter will get very sweet.
Make pumpkin butter early in the day so that it has plenty of time to cool before you need to put it away.
You can prepare this pumpkin butter in advance and store it in the freezer, allowing 24 hours in the refrigerator to defrost.