Slow Cooker Pumpkin Butter


103 Comments


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Make this fall treat pumpkin butter right in your crockpot. It’s a perfect spread for just about anything!

close up of pumpkin butter in slow cooker

Recipe Highlights

  • Tastes like pumpkin pie in a jar!
  • Great for putting away for fall and winter.
  • Naturally Gluten Free
  • Only takes a few minutes to prep in the slow cooker
  • Makes the house smell like autumn!
ingredients for pumpkin butter on table

The Ingredients

  • Canned Pumpkin – Find this on the a baking aisle.
  • Brown sugar – pumpkin puree has no sweetness so plenty of brown sugar is needed in this recipe.
  • Apple juice – This is the liquid for the recipe. You can use apple cider, that works great!
  • Spices – ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt.
how to add pumpkin butter ingredients to slow cooker

How to make Pumpkin Butter in the Crockpot

  1. Toss everything into the slow cooker and let the cozy magic happen.
  2. Stir, cool, and get ready to spoon it onto everything!
Cooked pumpkin butter with wooden spoon

Sarah’s Notes

Using Fresh Pumpkin: Fresh pumpkin puree can have a lighter color but still tastes great. You can use my guide on how to cook pumpkin in the slow cooker.

If you don’t have a variety of spices, you can use two tablespoons of pumpkin pie spice. I’ve tested it both ways, and it is always great.

Use a slow cooker liner for easy clean up.

close up of cooked pumpkin butter

How to Use Pumpkin Butter

pumpkin butter in jars with green lids
close up of cooked pumpkin butter

Pumpkin Butter Recipe

5 from 8 votes
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 24
The best pumpkin butter you will ever taste! Transform canned pumpkin into decadent pumpkin butter. Great on ice cream or toast.
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How to Video

Ingredients 
 

  • 45 oz. canned 100% pumpkin puree, (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)
  • 2 ½ cups light brown sugar, packed
  • 2 cups apple juice, (cider works well too)
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • tsp. ground ginger
  • 1 dash salt

Instructions 

  • Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
  • Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.

Stove Top Instructions:

  • If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.
  • Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.

Sarah’s Notes

YIELD – Makes about 5 1/2 pint jars.
Storing Tips
Pumpkin butter will last two weeks in the fridge or six months in the freezer. Please do not leave it out on the counter; it needs to be refrigerated or placed in the freezer.
Pumpkin and squash are low in acid and too thick to safely can at home; even adding lemon juice isn’t enough to fix the issue. This recipe is not a canning recipe. We prefer to freeze the extra jars.

Nutrition

Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8273IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Other Fruit Recipes to Make

Pumpkin Applesauce and Crockpot Applesauce are perfect for fall snacking or lunchbox treats.

Slow Cooker Apple Butter and Cranberry Apple Butter are cozy spreads you’ll want to slather on everything.

Banana Jam and Blueberry Butter bring sweet, fruity flavor to toast, yogurt, and beyond.

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103 Comments

  1. Lisa Bittner Leonard says:

    I noticed you said pumpkin puree but you show pictures of Libby’s pumpkin pie can I use either one

    1. Sarah Olson says:

      My photos show libby’s pumpkin puree – what you don’t want is libby pumpkin pie filling that has seasonings in it.

  2. Julie says:

    Why light brown sugar? Is regular brown sugar too sweet?

    1. Sarah Olson says:

      Light brown sugar is regular brown sugar. Dark brown sugar has more molasses in it and tastes more like molasses.

  3. Ashley says:

    If I double the recipe, how much longer should It cook?

    1. Sarah Olson says:

      I personally would cook the same amount of time.

  4. Nancy says:

    I made this yesterday. Was very thin after cooking on low in my slow cooker. After letting cool on the counter for a couple of hours it was not thickening up. I put it in the fridge overnight and it still was watery thin. I am currently simmering it on the stove and Iโ€™m hoping it will thicken up. The flavor is amazing! I added the cardamom and itโ€™s delicious!

  5. Marla says:

    How long will it last refrigerated?

    1. Sarah Olson says:

      About 2 weeks.