Crock Pot Pumpkin Butter

This Crock Pot Pumpkin Butter is a smooth and spiced recipe, which uses canned pumpkin puree and apple juice. It’s a classic, foolproof recipe, ready in about 4 hours and 5 minutes.

Crock Pot Pumpkin Butter Ingredients

• 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR one 29-oz. and one 15-oz. can)
• 2 ½ cups light brown sugar, packed
• 2 cups apple juice (or apple cider)
• 1 ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp ground cloves
• ⅛ tsp ground ginger
• 1 dash salt

How To Make Crock Pot Pumpkin Butter

1. Combine ingredients: Add pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt to your slow cooker. Stir until fully combined.
2. Cook: Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring occasionally.
3. Cool and store: Once done, stir again and let the pumpkin butter cool on the counter for 1 hour. Spoon into jars.

Recipe Tips

• Can I can pumpkin butter? No, pumpkin butter is not safe to can at home due to its low acidity and thickness.
• How to make it thicker: Simmer uncovered for the last 30 minutes to reduce moisture.
• Can I use fresh pumpkin? Yes, just cook and puree it before using in the recipe.
• How to serve pumpkin butter: Spread on toast, pancakes, waffles, or swirl into oatmeal or yogurt.
• Can I use apple cider instead of juice? Yes, cider adds extra depth of flavor.

What To Serve With Pumpkin Butter

This sweet spread pairs beautifully with breakfast and snacks:

• Toasted sourdough or bagels
• Pancakes or waffles
• Muffins or scones
• Swirled into oatmeal or yogurt
• Spread between layers of cake or cupcakes

How To Store Pumpkin Butter

Refrigerate: Store in airtight jars or containers in the fridge for up to 2 weeks.
Freeze: Transfer to freezer-safe containers and freeze for up to 6 months. Thaw in the fridge overnight before using.

Pumpkin Butter Nutrition Facts

• Calories: 116 kcal
• Carbohydrates: 29g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 12mg
• Potassium: 162mg
• Fiber: 2g
• Vitamin C: 2mg
• Calcium: 36mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I reduce the sugar in pumpkin butter?
Yes, reduce to taste, but it may affect thickness and shelf life.

Does pumpkin butter need to be refrigerated?
Yes, always refrigerate or freeze—it is not shelf stable.

Can I use pumpkin pie filling instead of puree?
No, use only 100% pumpkin puree without added spices or sugar.

Can I double the recipe?
Yes, as long as your slow cooker is large enough to handle the volume.

What’s the yield?
This recipe makes about 5 to 6 half-pint jars.

Try More Recipes:

• Crock Pot Pumpkin Bread Pudding
• Crock Pot Pumpkin Bread
• Crock Pot Cinnamon Roll Pumpkin Casserole