Slow Cooker Pumpkin Butter

5 from 1 vote

This slow cooker pumpkin butter recipe is perfect for fall! It uses simple ingredients like pumpkin, brown sugar, and pumpkin pie spices.

Prep Time10

Cook Time4

Total Time4 15

Course: Condiment

Cuisine: American

Servings: cups

Calories: 335kcal

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.

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.

To make it 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 until thickened.