Slow Cooker Pumpkin Butter
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Celebrate the arrival of fall with a delicious batch of slow cooker pumpkin butter.
This recipe is so simple, it practically makes itself. Just grab three ingredients; toss them in your slow cooker; and go about your day. Your house will fill up with the most amazing smells, while it cooks.
I like to use my homemade pumpkin puree and pumpkin pie spice in this recipe, but you can just as easily use store-bought puree and spice. It’ll be amazing either way.
For the absolute best pumpkin butter, be sure to let it cook, until it thickens and darkens considerably. That perfect, spreadable consistency takes time.
Slow Cooker Pumpkin Butter Recipe
This recipe makes approximately 3 1/2 pints of pumpkin butter. Want to make a bigger batch? Simply double the ingredients and the cook time. It’s as easy as that.
Cook Time:
4-6 hours
Ingredients:
What You Do:
Place all the ingredients in a slow cooker.
Give everything a good stir to combine.
Then, cook uncovered on low for 4-6 hours, stirring occasionally. Your pumpkin butter is finished when it has a nice dark color and a thick texture.
How to Store Slow Cooker Pumpkin Butter
Fill freezer jars with pumpkin butter, up to the headspace line. Refrigerate what you plan to use right away; then, freeze the rest. According to the USDA’s Extension Service and the National Center for Home Food Preservation, pumpkin butter is not suitable for home-canning.
Note: Freezer jars are different than canning jars. They have thicker walls that won’t break when frozen. Make sure you’re using the right jar for the job. I freeze my slow cooker pumpkin butter in Ball freezer jars.
How to Use Your Pumpkin Butter
Spread your pumpkin butter on homemade biscuits, toast, buttermilk pancakes or waffles. Use it to make a peanut butter and jelly sandwich, or treat it as an ingredient in cookie and cake recipes, like this pumpkin icebox cake. Once you have some on hand, you’re bound to find lots of tasty uses for pumpkin butter.
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Slow Cooker Pumpkin Butter
Here’s a simple, 3-ingredient recipe for slow cooker pumpkin butter. Very little hands-on time required.
- Total Time: 4 hours 2 minutes
- Yield: 3 and 1/2 pints 1x
Ingredients
- 4 (15-ounce) cans of pumpkin puree
- 2 cups (light or dark) brown sugar, packed
- 2 tablespoons pumpkin pie spice
Instructions
Place ingredients in a slow cooker, and stir to combine.
Cook uncovered on low for 4-6 hours, stirring occasionally. Your pumpkin butter is finished when it has a nice dark color and a thick texture.
Transfer pumpkin butter to pint freezer jars, filling up to the headspace line. Refrigerate for up to 3 weeks, or freeze for up to 6 months.
Notes
- Pumpkin butter is a low-acid food. According to the USDA Extension Service, it isn’t suitable for home-canning.
- Be sure to put your pumpkin butter in freezer jars. Regular canning jars are likely to break in the freezer.
- Prep Time: 2 minutes
- Cook Time: 4 hours (up to 6 hours)
- Category: Fruit Butters
- Method: Slow Cooker
- Cuisine: American
Keywords: slow cooker pumpkin butter, pumpkin butter recipe
More Pumpkin Recipes
Make the most of pumpkins, while they’re in season. Here are a bunch of recipes to try.
Bummed that you can’t can it but since I still haven’t started canning, I might have to make a smaller batch!! YUM! This sounds so tasty and I have everything in the house right now. If the kitchen wasn’t trashed from a day of making chicken broth, lasagna and dinner for the week…I might have gone and started the crock pot tonight!! Thanks for the post!
This sounds good. What do you put it on?
Hi Michelle, It’s great on toast or peanut butter and jelly sandwiches. It’s also a great mix in for yogurt and oatmeal, and you can add it to baked goods, too.
My comment is on the crock pot applesauce that you posted last month on My Frugal Home. Mine turned out delicious and I will make this recipe again, and soon became my first batch is nearly gone!
Thank you Erin for all of the great ideas and recipes that you so generously give us each month.
Glad to hear you enjoyed the recipe 🙂