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The Magical Slow Cooker » Recipes » Dessert » Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

by Sarah Olson on September 27, 2021 | Updated June 18, 2022 71 Comments

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This Slow Cooker Pumpkin Butter recipe is a must-make for fall, great on toast or even ice cream. Transform canned pumpkin puree into decadent fruit butter with ease.

Whether you make apple butter or this pumpkin butter, you are in for a treat! We love to give as gifts to friends and neighbors.

close up of pumpkin butter in slow cooker

Why this recipe works

This slow cooker pumpkin butter recipe tastes like heaven. I can not hold myself back from eating it at all times of the day on buttered toast. It tastes like pumpkin pie, but I think it tastes even better.

I put a few jars in the freezer for use throughout fall and winter. The ingredients in this recipe are naturally gluten-free, which is excellent if you have gluten intolerant loved ones.

Canned vs Fresh Pumpkin

Canned pumpkin – Buying canned pumpkin is a convenient way to make recipes in a snap. Canned pumpkin has vibrant color and a constant flavor from can to can.

Fresh Pumpkin – Will take more time to make but can be gratifying to make! Fresh pumpkin puree can have a lighter color but still tastes great. You will need a food processer to make pumpkin puree from scratch. You can use my guide on how to cook pumpkin in the slow cooker.

Whether you choose canned or fresh pumpkin puree, you will have great results with this recipe. The end game is pumpkin butter, and either pumpkin puree you select, you will get perfect pumpkin butter.

How to make Slow Cooker Pumpkin Butter:

Ingredients

ingredients for pumpkin butter on table
  • Canned 100% pumpkin – be sure not to buy pumpkin pie mix for it is sweetened and spiced already, we want plain pumpkin.
  • 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

Step by Step Directions

Step 1 – Add the canned pumpkin to the slow cooker, add the brown sugar, apple juice, and spices. Stir—cover and cook on LOW for 4 hours or HIGH for 2 hours.

Step 2 – Let cool for an hour before spooning into jars. Leave an inch of room at the top of jars if you will freeze—place in the fridge or freeze.

Cooked pumpkin butter with wooden spoon

Tips for Making the Best Pumpkin Butter in the Slow Cooker

  • Don’t over cook! The recipe needs just 4 hours on LOW or 2 hours on HIGH. Don’t forget about it.
  • Measure your ingredients – This pumpkin butter recipe has been tested over and over; stick to the recipe. Don’t add less apple juice than it calls for or it will burn around the edges.
  • Share with friends – Be sure to give a jar to a friend or neighbor since there is plenty of it. Make sure to tell them to store it in the fridge or freezer.

Things to do with pumpkin butter:

  • Serve warm over ice-cream.
  • Chill and serve on buttered toast, crossaints or on our favorite 2 ingredient biscuits.
  • Use the pumpkin butter in recipes such as pumpkin bars, pumpkin butter loaf or a rum pumpkin cocktail.
close up of cooked pumpkin butter

Recipe FAQs and Variations

Can I use Pumpkin Pie Spice?

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.

How long does pumpkin butter last?

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.

Can I pressure can or water bath can this recipe?

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.

Can I use a slow cooker liner?

Yes! This pumpkin butter recipe is perfect to use a slow cooker liner with. Great for easy clean-up. I even cool my pumpkin butter in the fridge in the liner! After I’ve let the pumpkin butter cool on the counter for an hour, I place the liner full of warm pumpkin butter in a large bowl and slip it into the fridge. When the pumpkin butter is cool, it is much easier to put into jars.

Variations:

Pumpkin Pecan Pumpkin Butter – Add 1/4 cup ground pecans at the start of the recipe.
Cardamom Spiced Pumpkin Butter – Add one teaspoon of cardamom to the recipe along with the other spices.

pumpkin butter in jars with green lids

I hope you make this homemade pumpkin butter recipe. We make this every year without fail; nothing better!

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.

close up of cooked pumpkin butter

Slow Cooker Pumpkin Butter

5 from 15 votes
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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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 24
Calories: 116kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)
  • 2 1/2 cups brown sugar packed
  • 2 cups apple juice (cider works well too)
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ground ginger
  • 1 dash salt
US Customary – Metric

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.
  • Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the 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.
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How to Video:

Recipe Notes:

YIELD – Makes about 5 1/2 pint jars.
Can this recipe be canned?
Pumpkin and squash are low in acid and too thick to safely can at home. This recipe is not a canning recipe. We prefer to freeze the extra jars.
Can I use pumpkin spice?
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.
Can I use fresh homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree. Be sure that the cooked pumpkin is pureed very well. You will need 5 1/2 cups of fresh pumpkin puree for this recipe. You can cook a whole pumpkin in a slow cooker! Use my guide on how to cook pumpkin in the slow cooker.
Can I use a slow cooker liner?
Yes! This pumpkin butter recipe is perfect to use a slow cooker liner with. Great for easy clean-up. I even cool my pumpkin butter in the fridge in the liner! After I’ve let the pumpkin butter cool on the counter for an hour, I place the liner full of warm pumpkin butter in a large bowl and slip it into the fridge. When the pumpkin butter is cool, it is much easier to put into jars.
Variations:
  • Pumpkin Pecan Pumpkin Butter – Add 1/4 cup ground pecans at the start of the recipe.
  • Cardamom Spiced Pumpkin Butter – Add one teaspoon of cardamom to the recipe along with the other spices.

Nutrition Information:

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?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Six more fruit recipes:

  • 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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    70473 shares
    • 19843

    Filed Under: Breakfast, Dessert, Pumpkin

    Comments

    1. Anonymous says

      June 30, 2022 at 7:57 pm

      Can anyone recommend a substitute for apple juice or apple cider? I’m allergic to apple but would love to try this recipe. Thanks

      Reply
      • Sarah Olson says

        June 30, 2022 at 8:16 pm

        Orange juice would be great!

        Reply
    2. Jammie says

      November 12, 2021 at 9:56 am

      How long does it last in the Refrigerator

      Reply
      • Sarah Olson says

        November 12, 2021 at 10:32 am

        I would normally say about a week. Though, I’ve had some in my fridge for 3 weeks now and it’s still fresh tasting.

        Reply
    3. Lin says

      October 11, 2021 at 4:53 pm

      What are the measurements on the ingredients? Am I missing them?

      Reply
      • Sarah Olson says

        October 11, 2021 at 4:56 pm

        In the recipe card at the bottom of the post.

        Reply
    4. Liz says

      October 11, 2021 at 5:39 am

      Is the apple cider pasteurized or raw?

      Reply
      • Sarah Olson says

        October 11, 2021 at 8:23 am

        You can use either. I believe the slow cooker will cook it enough that it wouldn’t matter.

        Reply
    5. Nancy says

      September 23, 2021 at 3:33 pm

      Can this be canned?

      Reply
      • Sarah Olson says

        September 24, 2021 at 8:31 am

        It’s not a canning recipe, I would freeze it.

        Reply
    6. Kathy says

      September 8, 2021 at 4:57 pm

      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!

      Reply
      • Sarah Olson says

        September 8, 2021 at 5:24 pm

        I would do 3 teaspoons of the pumpkin spice mix. 🙂

        Reply
        • Kathy says

          September 9, 2021 at 5:20 pm

          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

        • Sarah Olson says

          September 10, 2021 at 11:23 am

          I would let it cool down for about an hour before adding it to jars. I just make sure it’s not lava hot.

        • Tanyia Livingston says

          November 10, 2021 at 8:53 am

          Can this recipe be use for pies, it wasn’t mentioned

        • Sarah Olson says

          November 10, 2021 at 9:05 am

          It’s not quite thick enough for the standard pumpkin pie recipe, you may need to add another egg OR I found this recipe that would work: https://www.williams-sonoma.com/recipe/pecan-pumpkin-butter-pie.html

    7. D.B. says

      November 19, 2020 at 1:28 pm

      How long does this keep in the fridge/freezer?

      Reply
      • Sarah Olson says

        November 19, 2020 at 2:13 pm

        I usually keep in the fridge for about 2 weeks and the freezer for about 3 months.

        Reply
        • Louise says

          November 24, 2021 at 10:32 pm

          I sterilize my jars and heat my lids, put the pumpkin butter in when it’s hot, and the jars seal. Unopened, it keeps in the fridge for months.

    8. Jamie says

      October 31, 2020 at 6:53 pm

      5 stars
      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.

      Reply
      • Sarah Olson says

        October 31, 2020 at 8:52 pm

        I agree!

        Reply
    9. Peggy says

      October 5, 2020 at 11:50 am

      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.

      Reply
      • Sarah Olson says

        October 5, 2020 at 11:57 am

        Yes! You can do that. I tend to think most don’t have this on hand, so I rarely add it to my recipes.

        Reply
        • Mark says

          September 2, 2021 at 6:56 am

          Allspice would be wonderful also

    10. . says

      November 3, 2019 at 5:38 pm

      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

      Reply
    11. Cheryl says

      October 26, 2019 at 11:37 am

      Can this recipe be doubled in a 7 qt crock pot?

      Reply
      • Sarah Olson says

        October 26, 2019 at 12:04 pm

        Yes. I think it will do great.

        Reply
    12. Cheryl says

      August 23, 2019 at 7:56 pm

      How many pint jars does this make?

      Reply
      • Anonymous says

        September 10, 2019 at 9:52 pm

        I got 4 pint jars out of one batch of this recipe!

        Reply
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