Slow Cooker Pumpkin Butter
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5 from 3 votes

Slow Cooker Pumpkin Butter

This recipe makes plenty of pumpkin butter, enough to share and freeze!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin butter
Servings: 12
Calories: 232kcal
Author: Sarah Olson



  • 44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can)
  • cups brown sugar
  • 2 cups apple juice or apple cider
  • tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • tsp. ground ginger
  • dash salt


  • 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.



This is not a canning recipe for canning requires special precautions.
Nutritional values are approximate. If you require a special diet, please use your own calculations.


Calories: 232kcal | Carbohydrates: 58g | Protein: 1g | Sodium: 20mg | Potassium: 316mg | Fiber: 3g | Sugar: 52g | Vitamin A: 16175IU | Vitamin C: 4.7mg | Calcium: 75mg | Iron: 1.9mg