Pumpkin Butter Recipe
Hola! If there’s one recipe that feels like pure autumn in a jar, it’s this slow cooker pumpkin butter recipe. I still remember cozy fall afternoons in Orlando, when my mama would stir up sweet, spiced spreads to slather on warm toast. Today, I’m sharing how to make pumpkin butter in a crock pot that’s silky, spiced, and absolutely irresistible. With canned pumpkin, apple juice, and warming spices, this spread tastes like the heart of fall. Whether you’re curious about how to make pumpkin puree in a crock pot or love slow cooker recipes, this pumpkin butter is about to become your new favorite.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 4 hours (low) or 2 hours (high) |
| Total Time | 4 hours 10 minutes |
| Servings | 24 |
| Difficulty | Easy |
| Cuisine | American, Fall-Inspired |
| Best Season | Autumn and Winter |
Why You’ll Love This Recipe
- Effortless slow cooking: Just toss everything in the crock pot and let it work its magic while your kitchen fills with the cozy scent of fall spices.
- Incredibly versatile: This pumpkin butter is delicious on toast, pancakes, waffles, ice cream, and even stirred into yogurt or oatmeal.
- Budget-friendly: Using canned pumpkin and pantry staples makes this a cost-effective way to create a gourmet-style spread.
- Family-approved: Sweet, spiced, and smooth, it’s a recipe everyone in the house will happily enjoy.
- Freezer-friendly: Make a big batch, freeze, and enjoy pumpkin apple butter crockpot-style flavor anytime you crave it.
Pumpkin Butter in Crock Pot
- Total Time: 4 hours 10 minutes
- Yield: 24 servings 1x
Description
Sweet, spiced slow cooker pumpkin butter made with canned pumpkin, brown sugar, and warm fall spices. Perfect on toast, pancakes, ice cream, or stirred into yogurt.
Ingredients
- 45 oz canned 100% pumpkin puree (three 15-oz cans OR one 29-oz plus one 15-oz can)
- 2 ½ cups light brown sugar, packed
- 2 cups apple juice (or cider)
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground ginger
- 1 dash salt
Instructions
1. Place pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt into a slow cooker. Stir until combined.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
3. Check consistency: pumpkin butter should be thick, glossy, and spreadable. Stir well.
4. Cool on the counter for 1 hour before spooning into jars.
5. Stovetop option: combine ingredients in a saucepan, simmer on low for 30 minutes while stirring.
Notes
Pumpkin butter will last up to 2 weeks in the fridge or 6 months in the freezer.
Not safe for canning due to low acidity.
For a smoother spread, blend with an immersion blender after cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Spread, Breakfast, Condiment
- Method: Slow Cooker
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 2 tbsp
- Calories: 116
- Sugar: 26g
- Sodium: 12mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Ingredients
- 45 oz canned 100% pumpkin puree (three 15-oz cans OR one 29-oz plus one 15-oz can)
- 2 ½ cups light brown sugar, packed
- 2 cups apple juice (or cider)
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground ginger
- 1 dash salt
Ingredient Tips Table
| Ingredient | Tip |
| Pumpkin puree | Be sure to use 100% pumpkin puree, not pumpkin pie filling, to control sweetness and spice. |
| Brown sugar | Light brown sugar gives a mellow sweetness, but dark brown sugar adds deeper molasses flavor. |
| Apple juice | Fresh apple cider works wonderfully for extra flavor. Avoid overly sweet apple drinks. |
| Cinnamon | Use Saigon cinnamon for a bold, sweet-spicy flavor. |
| Nutmeg | Freshly grated nutmeg enhances aroma and depth. |
| Cloves | A little goes a long way, so measure carefully. |
| Ginger | Adds a gentle warmth that balances the sweetness. |
| Salt | Just a dash brings out the flavors without making it salty. |
Step-by-Step Instructions
- Combine ingredients: Place pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt into your 6-quart or larger slow cooker. Stir until fully combined.
- Set cooking mode: Cover with the lid. Cook on LOW for 4 hours or on HIGH for 2 hours, stirring occasionally if possible.
- Check consistency: After cooking, the pumpkin butter should be thick, glossy, and spreadable. Stir well to ensure spices are evenly distributed.
- Cool and jar: Let the mixture cool on the counter for about 1 hour. Spoon into clean jars or airtight containers.
- Stovetop option: If you don’t have a slow cooker, combine ingredients in a large saucepan and simmer over low heat for 30 minutes, stirring often, until thickened.
Hosting guests? Impress them with our White Bean Soup Recipe
Helpful Tips
- Always cool completely before refrigerating to avoid condensation inside the jars.
- If it seems too runny, cook for an additional 30 minutes uncovered to thicken.
- Taste and adjust spices before cooling, since flavors deepen after cooking.
- Label jars with the date to keep track of freshness.
Expert Tips for the Best Results
- Use fresh spices for the most vibrant flavor, especially cinnamon and nutmeg.
- If you prefer a silky-smooth spread, blend with an immersion blender before cooling.
- For a less sweet version, reduce the sugar slightly and add extra apple juice.
- To make it more dessert-like, stir in a splash of vanilla extract after cooking.
Recipe Variations
- Pumpkin Apple Butter: Replace half of the pumpkin with unsweetened applesauce for a fruitier, tangy spread.
- Spiced Maple Pumpkin Butter: Swap half the brown sugar for pure maple syrup to add a rich, caramel-like sweetness.
- Cranberry Pumpkin Butter: Add ½ cup cranberry sauce during cooking for a festive holiday twist.
- Coconut Pumpkin Butter: Stir in a few tablespoons of coconut cream for a tropical hint of creaminess.
Make Ahead & Freezer Tips
Store pumpkin butter in jars or airtight containers. Refrigerate for up to 2 weeks, or freeze for up to 6 months. Thaw overnight in the fridge before using. Since pumpkin butter is not safe for canning at home due to its low acidity, freezing is the best long-term storage method.
Serving Suggestions
Spread on warm toast, pancakes, or waffles for a cozy breakfast. Drizzle over vanilla ice cream for a fall dessert. Swirl into Greek yogurt or oatmeal for a quick, healthy snack. For entertaining, serve alongside a cheese board with crackers and sharp cheddar.
Pairing Ideas
Pair this slow cooker pumpkin butter with spiced chai, hot apple cider, or a pumpkin latte. For wine lovers, a glass of Moscato or Riesling balances the warm spices beautifully. It also pairs well with savory sides like roasted nuts or cornbread.
Storage and Reheating Tips
Refrigerate pumpkin butter in airtight jars for up to 2 weeks. For longer storage, freeze and thaw when needed. To reheat, warm gently in the microwave in 10-second intervals or on the stovetop over low heat, stirring occasionally until smooth.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned? Yes, but you’ll need to roast and puree the pumpkin first. Canned pumpkin is more consistent and easier.
Is this recipe safe for canning? No, pumpkin butter is too thick and low in acid for safe canning. Stick to refrigeration or freezing.
Can I reduce the sugar? Yes, you can lower the sugar by about ½ cup, but keep in mind it helps with preservation and texture.
Can I make this recipe vegan? Absolutely. All the ingredients are naturally plant-based, so it’s already vegan-friendly.
How do I know when it’s done? It should be thick, spreadable, and glossy, with no excess liquid pooling.
Can I double this recipe? Yes, but be sure your slow cooker can handle the volume. Cooking time may need slight adjustment.
What’s the difference between pumpkin butter and pumpkin puree? Pumpkin puree is plain cooked pumpkin, while pumpkin butter is sweetened, spiced, and cooked down into a spread.
Nutrition Info
| Serving Size | 2 tbsp |
| Calories | 116 |
| Protein | 1g |
| Carbohydrates | 29g |
| Fat | 1g |
| Fiber | 2g |
| Sugar | 26g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This slow cooker pumpkin butter recipe is the ultimate cozy spread for fall. Sweet, spiced, and simple, it’s perfect for gifting or keeping all to yourself. Grab your crock pot, some canned pumpkin, and let your kitchen smell like autumn today!
