Slow Cooker Pumpkin Butter
105 CommentsUpdated Feb 26, 2026
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Make this fall treat pumpkin butter right in your crockpot. It’s a perfect spread for just about anything!
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!
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 make Pumpkin Butter in the Crockpot
- Toss everything into the slow cooker and let the cozy magic happen.
- Stir, cool, and get ready to spoon it onto everything!
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.
How to Use Pumpkin Butter
- Serve warm over ice-cream.
- Chill and serve on buttered toast, croissants, or on our favorite 2 ingredient biscuits.
- Use in recipes such as slow cooker pumpkin lattes, crockpot pumpkin bread, or pumpkin chili.
- 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. Add cute jam label to make it special.
Featured Comment
Just as dreamy as the apple butter recipe. I plan on giving them in pairs as holiday gifts.
– julie
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
- ⅛ 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
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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. My Peach Butter recipe is full of spice and great on biscuits.
Banana Jam and Blueberry Butter bring sweet, fruity flavor to toast, yogurt, and beyond.
Can you use pumpkin spice mix?
Yes! I’m unsure how much. You can always add more at the end if needed.
Add together the amount of the other spices and put that much pumpkin pie spice.
Making this now & it smells great. I have less than an hour to go. It tastes fantastic too. I may hit it with my immersion blender, but I really like the texture of cooked pumpkin, so I may leave as is.
I need to invest in a immersion blender! I’m sure it will be great however you decide to eat it.
Is there any reason you can’t or shouldn’t serve it warm when you initially make it?
You can serve it warm! I prefer it cold on something warm.
do you think using a hand mixer while still in the crock pot would work just as well?
It would be worth a try. Just be careful not to knock the mixer blades on the side of the slow cooker, it scratches very easy.
thanks!
How long will it say good in the Fridge/freezer?
Hi Cassie! I personally would only leave in the fridge for 10 days, and the freezer 3 months. But I know most freezer jams can do much longer than that, it would probably be fine in the freezer for a year.
Can you can it. Wouldn’t it hold longer?
I don’t can much lately. I would check with canning guides to see if this recipe is safe for canning 🙂
I have made slow cooker apple butter & pear butter before, but never pumpkin butter! 🙂 I am going to have to give this a good soon.
Hi Carrie!
Can you recommend a good apple and pear butter recipe, please?
I made pumpkin butter in the slow cooker a long time ago and I remember it was amazing! Thanks for the reminder! Putting this on my list to try this weekend!
wow this looks so easy and so versatile – I’m definitely going to give this a try. Thanks for the recipe!
I love the idea of having this in my freezer! YUM!
I tried making pumpkin butter from an actual pumpkin once and it was a huge failure. Your recipe is inspiring me to try it. This looks like a no chance of failing recipe.