Easy Crockpot Pumpkin Butter Recipe (2024)

FAQs

Can you use pumpkin puree instead of pumpkin butter? ›

No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.

Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash. Pumpkin butter and purée can, however, be safely frozen.

PUMPKIN PURÉE

Use a 3:4 ratio when subbing pumpkin purée for butter; so, like oil, you'll want to use ¾ of purée for every cup of butter the recipe calls for.

Butternut Squash and Sweet Potatoes

These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

We love pumpkin butter on toast, but there's so much more you can do with fall's ultimate condiment. Spread pumpkin butter on toast, scones, quickbreads, and scones, or dollop atop French toast. It can also be used as an ingredient in pancakes and even as a savory pasta sauce.

Pumpkin puree can't be safely canned

One of the most important is acidity. Low acid foods are not as resistant to bacterial growth as highly acidic foods like tomatoes. But some low-acid fruits or vegetables can still be canned when they are treated in a pressure cooker rather than a hot water bath.

Shelf Life: Store in a cool dark place unopened up to 2 years; Refrigerate after opening and use within 3 months.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.

There are a few possible reasons why your pumpkin cookies are sticky after baking. One reason could be that you added too much moisture to the dough. This could be from using too much pumpkin puree, adding too much butter, or adding too much liquid sweetener.

Is pumpkin seed butter the same as pumpkin butter? ›

Nope: pumpkin seed butter is not the same as pumpkin butter. Pumpkin butter is made from pumpkin puree blended with other ingredients and features a very distinct flavor profile.

If the pumpkin in your recipe takes the place of fat, rather than serving as flavor, try replacing it with apple sauce, apple butter or yogurt. The flavor will change, but these substitutes can provide moisture, just as pumpkin does.

Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

Canned yams or sweet potatoes can also be used in place of canned pumpkin puree. It's a simple swap to make. Just drain the sweet potatoes and use them in the same proportion as the canned pumpkin. Sweet potatoes and pumpkin do taste a little different, of course, but the texture and color are very similar.

It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend. The pumpkin was so sweet tasting that I was able to reduce the sugar in the recipe by one third.

Can You Substitute Pumpkin Puree for Pumpkin Pie Filling? Yes, you can use pumpkin puree in place of pumpkin pie filling by adding some additional ingredients. You'll need to add sweetener, spices, and possibly a thickener (like eggs).

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.

For oil or butter: Pumpkin puree can be used to replace some or all of the oil or butter in a recipe. Use a 1:1 ratio, for example, if a recipe calls for 1 cup of oil, use 1 cup of pumpkin puree.

Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup — but it also tastes delicious in everything!