Slow Cooker Pumpkin Butter
103 Comments Sep 27, 2021
Updated Jul 23, 2025
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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
Pumpkin Butter Recipe
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 I can this just like it is? Sounds amazing and can’t wait to try it!!
Haha yes!
Do I just freeze it in the pint jars?
I usually freeze in 4 ounce jars and leave a half inch of room for expansion.
Love this recipe and can’t wait to try it! How long does it keep in the fridge after you have taken it out of the freezer? Could you freeze it in ice cube trays? Thank you.
I usually only keep it in the fridge for a week after taking it out of the freezer. Yes! You could freeze in ice cube trays.
Can anyone recommend a substitute for apple juice or apple cider? I’m allergic to apple but would love to try this recipe. Thanks
Orange juice would be great!
How long does it last in the Refrigerator
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.
What are the measurements on the ingredients? Am I missing them?
In the recipe card at the bottom of the post.
Is the apple cider pasteurized or raw?
You can use either. I believe the slow cooker will cook it enough that it wouldn’t matter.
Can this be canned?
It’s not a canning recipe, I would freeze it.
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.
Can this recipe be use for pies, it wasn’t mentioned
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
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.
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.