Add all the ingredients, except the vanilla, to the Instant Pot. Stir to combine.
Close the lid, seal the valve and set on HIGH PRESSURE for 12 minutes.
Manually release steam, open the lid and add the vanilla extract.
Place all the ingredients, except the vanilla, in the slow cooker and set on LOW for 6 hours. Cook, stirring every 2 hours until the pumpkin is soft.
Use an immersion blender to puree everything together until you have a thick butter. It will be the consistency of thick applesauce.ALTERNATIVE METHOD: the mixture can be processed through a regular blender in batches. However it will be very hot so be careful.
This pumpkin butter is freezer friendly! So make a large batch and keep it frozen to have on hand at all times. ● You can use ⅓ Cup brown sugar instead of using molasses and white sugar. ● It’s delicious with toast but it’s also really good over granola too!How to substitute pumpkin puree for the fresh pumpkin:
Use 1 29-ounce can pumpkin puree (or 2 15-ounce cans) in place of the cubed pumpkin.
Cook on HIGH PRESSURE for 4 minutes. Follow with a 10 minute NATURAL RELEASE and quick release any remaining pressure.
Add the vanilla extract.
No blending will be required. Just stir and chill.
To use individual spices instead of Pumpkin Pie Spice:
4 teaspoons ground Cinnamon
2 teaspoons ground Ginger
1 teaspoon ground Cloves
1 teaspoon Allspice
1/2 teaspoon ground Nutmeg
Cooking TimesThe cooking times in the recipe card are for the Instant Pot (not including time to come to pressure). Here are the cooking times:Instant Pot: 12 minutes with a Quick ReleaseSlow cooker: 6 hours on LOWStoring itRefrigerator: sealed for up to 2 weeks.Freezer: up to 3 months.