Slow Cooker Pumpkin Butter is a must-make recipe for fall, great on toast or even ice cream.
Whether you make apple butter or this pumpkin butter you are in for a treat!
This Slow Cooker Pumpkin Butter tastes like heaven. I could not hold myself back from eating it at all times of the day on buttered toast. I even ate it for dinner one night. It tastes like pumpkin pie, but I think it tastes even better. Very dangerous stuff! I decided to put the last few jars in the freezer or I would be packing on my holiday pounds earlier than usual this year.
I made this Slow Cooker Pumpkin Butter with pumpkin puree. Make sure to get the unsweetened plain pumpkin puree, not the sweetened pie filling. The day I did the photoshoot for this pumpkin butter I made Old-Fashioned Biscuits from a blogging friend Susie, her blog is Simply Sated. The biscuits really are a mile high and turn out perfect, and that is saying a lot since I’m not much of a baker since I became a busy mom.
How to make Slow Cooker Pumpkin Butter:
You will need these ingredients:
- Canned 100% pumpkin (not the can labeled pie mix)
- Brown sugar
- Apple juice or cider
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Ground ginger
- Salt
Directions:
- Add everything to the slow cooker and stir. Cover and cook on LOW for 5 hours. Stirring once at the 4 hours mark.
- Freeze or refrigerate in small jars or Tupperware.
Things to do with pumpkin butter:
- Serve warm over ice-cream.
- Chill and serve on buttered toast.
- Use the pumpkin butter in recipes such as pumpkin bars,
pumpkin butter loaf or a rum pumpkin cocktail.
Here are more butter and sauce recipes here on The Magical Slow Cooker:
- Slow Cooker Pumpkin Applesauce
- Slow Cooker Raspberry Applesauce
- Slow Cooker Strawberry Applesauce
- Slow Cooker Apple Butter
- Slow Cooker Cranberry Apple Butter
- Slow Cooker Cinnamon Applesauce
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Slow Cooker Pumpkin Butter
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can)
- 2 1/2 cups brown sugar
- 2 cups apple juice or apple cider
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. ground ginger
- 1 dash salt
Instructions:
- Add all the ingredients to the slow cooker and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
- Stir and serve warm over ice cream or refrigerate or freeze for later and serve on toast.
I’ve never made pumpkin butter before. I came across your recipe and got excited about getting to do this in a crockpot. I wanted to know if I could use pumpkin pie spice instead of individual spices? If so, how much would you recommend? I have plenty of cinnamon on hand but not of the other spices. Thanks in advance for your reply and I look forward to trying this recipe out!
I would do 3 teaspoons of the pumpkin spice mix. 🙂
Thank you for your help. When I’m putting the butter into jars does it need to be completely cool first then placed in the fridge or freezer or do I put it into hot jars then let it cool and then put into the fridge or freezer? I just want to do it correctly so I don’t make anyone sick. Thanks again
I would let it cool down for about an hour before adding it to jars. I just make sure it’s not lava hot.
How long does this keep in the fridge/freezer?
I usually keep in the fridge for about 2 weeks and the freezer for about 3 months.
This is one of the best things I’ve ever tasted! It tastes exactly like pumpkin pie (but somehow better), in a spreadable form! I halved the recipe and it was still enough to save some to freeze.
I agree!
Surprised cardamom wasn’t one of the spices listed. Probably couldn’t hurt to put in a pinch? I usually have it in pumpkin pie.
Yes! You can do that. I tend to think most don’t have this on hand, so I rarely add it to my recipes.
Allspice would be wonderful also
Thank you so much for this recipe. I make pumpkin butter every year for my friends and they really look forward to it. In the past I have always burned my self with the splatter it makes and it is a mess on the stove and surrounding area. Looking forward to doing it in the slow cooker using your recipe
Can this recipe be doubled in a 7 qt crock pot?
Yes. I think it will do great.
How many pint jars does this make?
I got 4 pint jars out of one batch of this recipe!