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.
Just as dreamy as the apple butter recipe. I plan on giving them in pairs as holiday gifts.
Yummmy
Tastes amazing! I followed the recipe and did 2 hours on high covered in the crock pot. Will it thicken as it gets cooler? It doesn’t look like much liquid came out of the batch. Thanks!!
Yes, it will thicken. If you want it to thicken more you can continue to cook with the lid off.
Could you use apple cider instead of apple juice for the recipe?
Yes, I often use that.
I made this today and it is delicious! I can’t wait to put it on French toast and oatmeal and biscuits and so on and so on I followed the recipe exactly.
Can you use brown sugar substitute, like Swerve or Truvia?
Yes, though you’ll want to use a lot less.
I’m wondering if since it’s not anything like a cake or pie recipe if you can get away with using an equal amount of Splenda plus 2 1/2 tablespoons of molasses instead of using brown sugar. 🙂
I don’t see why not.
I made this today for the first time and it was absolutely amazing! Will continue to make.
How many pints does this recipe make?
How long is this good for in the fridge/freezer?
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.
This looks gorgeous! Does it matter if you use light or dark brown sugar?
You can use either, but I use light.