Slow Cooker Pumpkin Spice Latte Butter

By Cakeyboi

I have an addiction. I really want to be honest and tell you the truth dear readers. I get very bad cravings which I regularly give into especially at this time of year.
My cravings can be satisfied however by visiting my nearest Starbucks. You see, my addiction is to Pumpkin Spice Latte. That warm, comforting cup of milk, coffee and the special syrup that you only get between September and October/November time drives me wild.

Any chance I get to indulge my addiction elsewhere, I take. And that is where this recipe comes in. Pumpkin Spice Latte Butter. Do you remember last year I made a batch of Slow-Cooked Apple Butter? Not butter as in the dairy spread (no idea why this is referred to as butter), it’ s more like a spreadable compote filled with spice and fruit. The apple butter was so good, I had to try making it again – but wanted to change it up.
That’s when I got to thinking about turning my favorite drink into a ‘butter’. Real pumpkin, cooked down with spices, and fresh coffee. Sounds good right?

I took a big pumpkin and roasted it in the oven before I transferred it to the slow cooker and added all the spices associated with PSL’s.  I then added a cup of hot strong coffee and let it slow cook overnight.
In the morning, I took off the lid and was hit by that familiar smell. Sheer heaven. I just had to blend it up a bit with my hand blender and transfer it to jars, ready to be cooled.

The pumpkin spice latter butter tastes spicy with cinnamon, nutmeg and allspice followed by a subtle aftertaste of coffee. Great spread on toast with some butter – those of you who have the same addiction as myself can now indulge at home. The butter freezes well, so you can stash some away for future cravings too.

Here’s how I made it (adapted from a recipe for Pumpkin Butter by Tasty Yummies) …
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Pumpkin Spice Latte Butterby S Vettese October-14-2015a spreadable compote with pumpkin, spice and coffeeIngredients
  • 1 large (about 3kg) Pumpkin
  • 250 ml Maple Syrup
  • 100 ml Apple Juice
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Allspice
  • Pinch of Sea Salt
  • 45 grams Light Brown Sugar
  • 200 ml Freshly Brewed Strong Coffee
Instructions1. Cut the pumpkin into 4 and scoop out the seeds and membrane. Place on a baking tray skin side up and roast in a 180C oven for 45 minutes.2. Allow the pumpkin to cool then scrape the flesh away from the skin into a bowl. Measure this in a jug up to the 1 liter mark and transfer to a slow cooker.3. Add the maple syrup, apple juice, vanilla, spice, salt, coffee and brown sugar.4. Place the lid on the cooker and turn the slow cooker onto low setting and leave for 6 hours.  5. Allow to cool before blending into smooth spreadable consistency.6. Transfer to sterilised jars and allow to cool before storing in the fridge for a few weeks, or in the freezer for several months. DetailsPrep time: 1 hour Cook time: 6 hour Total time: 7 hour Yield: Several Jars

I'm entering this PSL Butter into this month's Slow Cooke Challenge - hosted by Farmersgirl Janice and this month Lucy the Baking Queen. It's an open theme this month - so anything goes!