These delicious sticky buns make a unique dessert treat. They are soft, sticky, sweet, with a hint of salt and the crunch of pecans. They are adored by my entire family.
| Prep Time: | 45 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 128 |
| Yield: | 8 cups |
Ingredients
- 1 cup white sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
- ½ teaspoon ground allspice
- 1 (5 pound) fresh pumpkin – seeded, peeled, and cut into 2-inch cubes
Instructions
- Mix sugar, cinnamon, cloves, and allspice together in a bowl.
- Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
- Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.
Reviews
i made this recipe from a sugar pumpkin and it was way to liquid and had way to much clove dear lord!! i had to cook it almost double and add canned pumpkin from the store to thin out the clove. my advise find a diff recipe
Inedible, so much cinnamon that it was bitter and lost the pumpkin taste. Tried adding sugar but could not eat it.
Husband couldn’t get enough
I made it but used stevia, turned out great.
This is the third time I had made this, It rocks
I added additional cinnamon, cloves, nutmeg and ginger. Now my neighbor wants the recipe!
Can i use can pumpkin instead
read all the reviews before I made it, 1tbs of cloves is excessive! That is one spice where a little goes a long way. I started with 1/2 tsp and added a little more. I smelled it about an hour into cooking and decided it was still too much cloves, I ended up adding about a teaspoon of pumpkin pie spice to even it out. I had a hard time getting a 5lb pumpkin, ended up with a little more than a 4lb and a little more than a 1lb. In the end it only yielded 6 8oz jars to can. I think you could go as far as 6lb worth of pumpkin with the amount of spice this recipe calls for.
I thought the spices where a bit much. My tongue goes numb when I taste it. But, my husband and his coworkers really like it. No numbness. This is not a sweet recipe.,which I like. My husband would prefer really sweet pumpkin butter.
I think this is very good. I put my crock-pot on low so it took 28 hours-next time I make it I will put it higher or start it the night before. I did not use the Allspice because it has cinnamon in it, so I used a tsp of ginger and a tsp of nutmeg instead. I didn’t level off my cinnamon, which I will next time. I will use this recipe again.
My first time ever making any kind of butter. My rating is based on the recipe as stated. I think that the spices would have been way too much. So here is what I did: cut the cloves back to 2 teaspoons instead of the 2 tablespoons it called for. Used equal amounts of brown and white sugar. Hardest part was preparing the pumpkin. Can’t wait to share it with my friends.
There was way too much clove. It overpowered the pumpkin. I’d use half the amount next time.
I have to say I wasn’t “wowed” by this recipe. I did roast my pumpkin in the oven ahead of time and used the crockpot for only 4 hours because the pumpkin was already cooked. The flavor of this butter is ok…but the texture is way off. It’s so thick, not spreadable at all. I made biscuits this weekend and planned to have this butter on them…but, it was not right. Now, I have to find a way to thin the butter out to spreading consistency? I don’t want to just add water because it will dilute the flavors, adding butter would cause the calorie/fat content to go through the roof. I’m thinking that I’m going to repurpose this into a no-bake pumpkin pie. The consistency is actually thicker than pie right now! I won’t be making this again. From now on, I will use my home made pumpkin puree in much better ways.
Made this with my son’s preschool class. It was a huge hit with all the kids. My only suggestion would be to hold back on some of the cinnamon.
Way too much cloves!
Fantastic Recipe.
This recipe needed help. For one, it needs to use brown sugar, not white. It has way too much cloves. It’s also missing ginger and nutmeg. I added some fresh ginger puree and also ground. I added freshly ground nutmeg as well. I had to boost the cinnamon also. Just use pumpkin pie spice and if you have none, use one of the two recipes here on the site. One uses all spice and one does not. Make sure you’re using a “pie” or “sugar” pumpkin. A better way to cook the pumpkin, in my opinion, is to roast it. Wash it, slice off the stem, place it flat-side down (where you just cut off the stem), and slice in half. Gut it (save the seeds for roasted seeds!), and place it face down on a baking sheet lined with foil or parchment paper. Roast at 425 for about an hour, until the peel is wrinkly and loose. Cool slightly, and the peel just come right off. Then puree it in a food processer, blender, or push through a ricer. Then take that puree and make the butter. I also added butter to my recipe, which made it richer. A bit of vanilla extract brightens it, too.
I love this as.
Made my house smell AMAZING. The next time I make this, I’ll add more sugar, as it wasn’t quite sweet enough for our tastes. Although, that could be solved by using a smaller, sweeter pumpkin next time too. As it is, “next time” will be a long way off, since this makes a VAT-FULL.
This was great. I cooked in crock pot for 9 hours just because I didn’t get to it right at 8 hours. I used pumpkin pie spice in place of all the other spices. I used mostly brown sugar with 1/4 cup white sugar. I also only used about 1/2 the sugar mixture to start then added some at end just to taste. Since I don’t have an immersion blender, I blended in a bullet style blender just about a cup at a time so that it didn’t explode from the heat when I removed the lid. It came out so creamy & I didn’t have to blend it long to get it to the right texture.
Too sweet