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instant pot pumpkin butter

(1 rating)
Chrissy_Hackley avatar
Recipe by
Chrissy Hackley
@Chrissy_Hackley
Vestal, NY

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.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot pumpkin butter

  • 2 can
    pumpkin puree, 15 ounces each
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    granulated sugar
  • 1/2 c
    honey
  • 1/4 c
    dark molasses
  • 1 1/2 c
    apple cider (apple juice will work but it will make it sweeter)
  • 1/4 c
    lemon juice
  • 1 Tbsp
    cinnamon
  • 1/2 tsp
    freshly grated nutmeg
  • 1/2 tsp
    ginger powder
  • 1/4 tsp
    allspice, ground
  • 2 tsp
    kosher salt, if using table salt reduce to 1 teaspoon

How To Make instant pot pumpkin butter

  • 1
    Mix all ingredients in the instant pot insert. Stir well to combine.
  • 2
    Turn on to lowest pressure setting, for 30 minutes.
  • 3
    Let pressure natural release for 10 minutes. If any pressure is left, do a quick release.
  • 4
    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.
  • 5
    Store in the refrigerator for up to 2 weeks. Can be frozen for up to 4 months. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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