Fill your home with the mouthwatering aroma of this slow cooker pumpkin butter with this easy, 4 ingredient crockpot recipe!
Use fresh or canned pumpkin puree, brown sugar, pumpkin pie spice, and a hint of apple flavor, and make a big batch of this incredibly smooth non-dairy, gluten-free butter. Store it well and keep it on hand because you’ll use it for everything. Seriously, even pasta!
For a little something special this weekend, these homemade crepes need a fall-inspired filling. This delicious pumpkin butter recipe is just the thing!
Table of contents
4-Ingredient Pumpkin Butter
This homemade spiced pumpkin butter is so easy to make with just 4 ingredients in a dump-and-set, basically hands-off, recipe. It smells amazing as it slow cooks, and what results is something you can’t get from a store. It’s also much more cost-effective to make it at home, but besides that, it does taste better. For convenience, I’ll use canned pumpkin but below I’ll guide you on how to make fresh pumpkin puree if you’re up for it!
Pumpkin butter isn’t actually butter at all! It uses the tasty flesh and turns it into a puree cooked down with delicious warming spices, and a touch of brown sugar for sweetness. It’s a delicious jar of nostalgic fall flavors ready for use on so many things!
But, no dairy in sight!
Why we love this recipe
- Made in the slow cooker means hands off and walk away! It’s a quick combination of a few simple ingredients and that’s it! The slow cooker does the rest.
- It’s a flexible recipe that works with either fresh or canned pumpkin. You can play around with spices if you need to and use a homemade spice blend if you don’t have pumpkin spice on hand.
- It makes your house smell amazing! The aroma of pumpkin spice is warm and cozy.
- Pumpkin butter is so versatile, it’s always a good idea to make a big batch and use it on all things! Or freeze it for later.
- Pumpkin puree – Canned or fresh. If using fresh, which comes with higher water content, you’ll need less liquid than if you used canned puree which has a thicker consistency.
- Brown sugar – Yum. Brown sugar and pumpkin spice go hand in hand. It also adds much-needed sweetness!
- Pumpkin pie spice – A blend of spice that might remind you of pumpkin pie. This homemade pumpkin spice mix or store-bought will do!
- Apple cider – A bit of liquid is needed to thin it out into the consistency of a smooth spread. Using apple cider gives it a lovely apple flavor, but you can also use water instead.
How to Make this Recipe
This recipe will come together with just 10 minutes of prep time (if that!) and a few hours of slow cooking which is definitely worth the wait. It’s that easy!
Step 1: Combine pumpkin and other ingredients in the slow cooker.
Step 2: Stir to combine.
Step 3: Cook on low heat for 5 hours or high heat for 3.5 hours. Stir every once in a while.
Step 4: Once completely cooled, store in an airtight container and enjoy for up to 2 weeks!
Ways to eat Pumpkin Butter
- The simplest most amazing way to use it is to spread it on toast, English muffins, or a bagel.
- Swirl it into your oatmeal or yogurt in the morning or for a nutrient-dense snack.
- Add it on top of pancakes or waffles along with pure maple syrup.
- Use it as an ice cream or sundae topping. Don’t forget the whipped cream!
- Make a yogurt parfait layered with pumpkin butter and granola.
- Toss it with cooked pasta with a little real butter and fresh sage. If you’re inspired, use it as a ravioli filling.
- Stir it into your coffee or hot chocolate.
- Mix it with a little cream cheese for a special pretzel dip.
- Use it in smoothies for a delicious fall treat.
1: Substitute white sugar or dark brown sugar for the light brown sugar.
2: Substitute ¼ cup of brown sugar for 1/4 cup real maple syrup if desired.
3. Add a teaspoon of vanilla extract if desired.
4. Add 1/2 teaspoon ground nutmeg or ground cinnamon.
- Make your own pumpkin puree by roasting a halved and scooped out sugar pumpkin for 45 minutes at 350° F. Place on a baking sheet flesh side down. It should be done when you can pierce the outer skin with a knife. Then remove the pumpkin flesh from the skin and pulse in a food processor until smooth or mash with a fork or potato masher.
- Do not use the canned pumpkin pie filling. It comes with sugar and spice already blended in, and it’s just not the same.
- Apple cider adds a bit of tartness and freshness to the pumpkin butter.
- Use unsweetened apple juice instead of apple cider if preferred.
- If you don’t have store-bought pumpkin pie spice, you can make homemade pumpkin pie spice easily.
Pumpkin butter keeps fresh in the fridge for up to 2 weeks. When stored in a pretty little jar, it makes a great gift idea!
Yes! You can easily double or triple this recipe, so if you have made a big batch, I highly recommend you freeze what you won’t use right away. It can last up to 6 months in the freezer when stored properly in a sealed container or Ziploc.
Combine all of the ingredients in a large saucepan and bring to a boil over medium-high heat.
Reduce the heat to low.
Cook for 20-25 minutes until the pumpkin mixture turns darker and thicker. Be sure to stir often to avoid burning.
Pumpkin seed butter is made from ground-up pumpkin seeds to the point of making it a paste and then even more so into a spread. Sometimes a little oil is needed to help with texture, and maybe a bit of salt. It’s a very popular spread, much like peanut or almond butter, but it doesn’t at all use any part of the flesh of the pumpkin. Just the seeds.
Slow Cooker Pumpkin Butter
- 2 15 ounce can pumpkin puree
- 3/4 cup light brown sugar
- 2 teaspoon pumpkin pie spice
- ½ cup apple cider or water
- Add all of the ingredients to a slow cooker and stir gently to combine.
- Cook on low heat for 5 hours, or high heat for 2.5 hours, stirring occasionally.
- Let cool and then spoon into an airtight container.
- Store in the refrigerator for up to 2 weeks.