Slow Cooker Pumpkin Butter (Easy Crock Pot Recipe)
This slow cooker pumpkin butter recipe is perfect for a fall day! It combines the simple ingredients of pumpkin and brown sugar with the perfect blend of pumpkin pie spice.
Just follow this easy recipe and and let your slow cooker do the work.
Add the ingredients to your crock pot and enjoy the delicious aroma of pumpkin spice wafting through the house as it cooks.
Slow Cooker Pumpkin Butter
Every year I look forward to fall and the cooler temperatures, the colorful leaves, and the food.
There are so many fun fall recipes that have become a tradition in our home.
Pumpkins in the fall are just so cozy.
Taking a family trip to the pumpkin patch and then making some of our favorite fall recipes is a tradition we all love.
While I really love apple recipes like slow cooker apple butter, I have to admit that I have a weakness for pumpkin recipes.
From pumpkin bars to pumpkin ice cream and pumpkin spice coffee syrup, I truly love all things pumpkin!
And this crock pot pumpkin butter recipe is another one of my favorites.
It’s just so good that we sometimes eat it straight out of the jar (or spoon it into plain yogurt for a simple treat).
Follow along with these step-by-step instructions and this could become one of your favorite fall recipes as well.
Why You’ll Love This Recipe
If you’ve tried pumpkin butter (sometimes called pumpkin spread), you already know how good it is.
One thing to love about this recipe is how incredibly simple it is to make.
After you drop the ingredients in the slow cooker, you can go do other things.
And, not only does this recipe taste amazing—your home will smell amazing while it’s simmering in the slow cooker.
And there are so many delicious ways to use it!
Freshly made pumpkin butter is the perfect thing to use on homemade baked goods.
It’s great to use in place of fruit butter made with berries or apricots.
Pumpkin butter would go well with sourdough bread, sourdough biscuits, sourdough English muffins, or homemade yeast rolls.
It’s also delicious spread on morning toast, waffles, or pancakes.
Pumpkin butter is one of my favorite slow cooker recipes.
Pumpkin Butter Notes
Here are a few tips for making this homemade pumpkin butter recipe.
- You can use 1 1/2 tablespoons pumpkin pie spice in place of the individual spices.
- You can use fresh pumpkin puree (about 3 1/2 cups) in place of 30 ounces of canned pumpkin puree. (Learn how to make your own easy homemade pumpkin puree.)
- Apple cider may be used in place of apple juice.
- This can also be made on the stovetop. (See below for instructions.)
- Pumpkin butter is gluten-free.
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Supplies You May Need
All you need are a few basic supplies to make this easy pumpkin recipe.
- Slow cooker (5-6 quart slow cooker size works well)
- Wooden spoon
- Half pint (8 ounce) Mason glass jars
- Glass measuring cup
- Measuring cups
- Measuring spoons
- Rubber spatula
Ingredients
- Pumpkin puree
- Brown sugar
- White granulated sugar
- Apple juice
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
How to Make Slow Cooker Pumpkin Butter
Here’s how to make this easy recipe. (See the full recipe below in the recipe card.)
1. Combine all the ingredients in a slow cooker and stir well.
2. Cover and cook on low temperature, stirring every hour.
3. Once completed, allow the pumpkin butter to cool.
5. Spoon into jars or an airtight container and store in the refrigerator or freezer.
How to Make Pumpkin Butter on the Stovetop
You can also make this recipe on the stovetop.
1. Combine all ingredients in a large saucepan and stir.
2. Heat to a boil, then lower heat and simmer for about 30 -45 minutes, stirring frequently.
3. Cook until thickened. Then cool completely and spoon into jars or an airtight container.
More Pumpkin Recipes
- Homemade Pumpkin Pie Spice
- Pumpkin Bars with Cream Cheese Frosting
- Homemade Pumpkin Spice Lattes
- Healthy Pumpkin Waffles
- Pumpkin Oat Muffins
- Pumpkin Pie Granola
- Pumpkin Spice Coffee Syrup
Slow Cooker Pumpkin Butter Recipe
Slow Cooker Pumpkin Butter
Equipment
- glass jars with lids 1/2 pint (8 ounces)
Ingredients
- 2 15-ounce cans of pumpkin puree or 1 29-ounce can
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 3/4 cup apple juice
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
Instructions
- Combine all the ingredients in a slow cooker. Stir well.
- Cover the slow cooker and cook on Low for 4 to 5 hours, or High for 2 hours, stirring once every hour to keep it from burning.
- Once the cook time is completed, allow the pumpkin butter to cool.
- Spoon into glass jars or other airtight container. Store the butter in the refrigerator for up to two weeks, or freeze for up to six months.
Notes
- You can use 1 1/2 tablespoons pumpkin pie spice in place of the individual spices.
- You can use fresh pumpkin puree (about 3.5 cups) in place of 29 ounces of canned pumpkin puree. (Learn how to make your own easy homemade pumpkin puree.)
- Apple cider may be used in place of apple juice.
WHY so much sugar!!! You have 1 1/2 cups of sugar for a 4 cup recipe!
Admittedly, I have T2Diabetes, but Americans use SO. MUCH. SUGAR! No wonder that T2Diabetes is running rampant in America today.
I will try this out, but cutting the recipes sugars down 1/2-1/4 or more of Allulose and Bocha Sweet (both 0 on the glycemic index with no change to blood sugar),+ 1 tsp of blackstrap molasses for the heavier brown sugar taste.
I noted that your Pumpkin Syrup for Coffee is also heavy on the sugar, which, I guess is to be expected as it IS a syrup, but I also cut those sugars down as well.
Both this and that recipe really look good, after cutting the sugar down a lot.
Thank you!
Hi Carol! You may prefer some of the pumpkin recipes in this post that use alternative sweeteners.