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    Home » Recipes » Recipes

    Slow Cooker Pumpkin Butter

    Published: Sep 24, 2021 · Modified: Feb 14, 2025 by Sherri · This post may contain affiliate links · 11 Comments

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    a glass jar filled with pumpkin butter with an antique spoon sticking out of

    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!

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    small glass jar of homemade pumpkin butter with a spoon inserted into the center

    Table of contents

    • 4-Ingredient Pumpkin Butter
    • W hy we love this recipe
    • Ingredients/shopping list
    • How to Make this Recipe
    • Ways to eat Pumpkin Butter
    • Variations/ Substitutions
    • Tips
    • FAQ’s
      • Other Pumpkin Recipes

    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!

    overhead of a spoonful of pumpkin butter over a small glass jar

    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.
    glass bowl of pumpkin puree and three small white bowls of spices, brown sugar and apple cider

    Ingredients/shopping list

    • 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.

    black slow cooker with pumpkin, brown sugar, and spices

    Step 2: Stir to combine.

    pumpkin mixture in a black slow cooker

    Step 3: Cook on low heat for 5 hours or high heat for 3.5 hours. Stir every once in a while.

    black slow cooker with homemade pumpkin butter inside

    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.

    Variations/ Substitutions

    1: Substitute white sugar or dark brown sugar for the light brown sugar.

    2: Substitute ¼ cup of brown sugar for ¼ cup real maple syrup if desired.

    3. Add a teaspoon of vanilla extract if desired.

    4. Add ½ teaspoon ground nutmeg or ground cinnamon.

    small glass jar with pumpkin mixture on white parchment paper next to a spoonful of pumpkin butter

    Tips

    • 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.

    FAQ’s

    How to Store?

    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!

    Can you freeze Pumpkin Butter?

    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.

    How to Make Pumpkin Butter on the Stove Top

    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.

    What is the difference between pumpkin butter and pumpkin seed butter?

    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.

    Other Pumpkin Recipes

    Pumpkin Hummus

    Pumpkin French Toast

    Pumpkin Spice Roasted Chickpeas

    Pumpkin Cheesecake Trifle

    Healthy Pumpkin Coffee Cake

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    small glass jar of homemade pumpkin butter with a spoon sticking out surrounded by small jar of milk and white pumpkin

    Slow Cooker Pumpkin Butter

    Fill your home with the mouthwatering aroma of this slow cooker pumpkin butter with this easy, 4 ingredient crockpot recipe!
    5 from 14 votes
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    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours 30 minutes minutes
    Total Time: 2 hours hours 40 minutes minutes
    Servings: 32 tablespoons (2 cups)
    Calories: 31kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 15 ounce can pumpkin puree
    • ¾ cup light brown sugar
    • 2 teaspoon pumpkin pie spice
    • ½ cup apple cider or water

    Instructions

    • 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.

    Notes

    Make your own pumpkin puree by roasting a halved and scooped out sugar pumpkin for 45 minutes at 350° F. Then pulse in a food processor until smooth or mash with a fork or potato masher
    Do not use the canned pumpkin pie filling.
    Substitute white sugar or dark brown sugar for the brown sugar
    Substitute ¼ cup of the brown sugar for ¼ cup maple syrup if desired.
    Apple cider adds a bit of tartness and freshness to the pumpkin butter.
    Use apple juice instead of apple cider.  
    If you don’t have store-bought pumpkin pie spice, you can make homemade pumpkin pie spice easily.

    Nutrition

    Serving: 1tablespoons | Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4137IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Leigh Kotoff

      August 04, 2022 at 2:33 pm

      What is the reason for not being able to use canned pumpkin?

      Reply
      • Sherri

        August 06, 2022 at 2:47 pm

        I use canned pumpkin. You can use fresh as well but will not need as much water if you do.:-)

        Reply
      • Dawn King

        July 31, 2023 at 9:07 am

        The recipe calls for canned pumpkin but the *note says not to use canned pumpkin

        Reply
    2. Ellen Stillabower

      March 10, 2022 at 11:52 am

      Can this be frozen? I make apple butter and I can freeze it!

      Reply
      • Sherri

        March 11, 2022 at 3:48 pm

        Yes! It sure can be. Enjoy!

        Reply
        • Janine Hester

          August 06, 2022 at 12:46 pm

          Are you able to can this recipe? If so how long would you process in a water bath?

        • Sherri

          August 11, 2022 at 1:20 pm

          It is actually not recommended to can pumpkin puree from what I understand since it is a low acid food.

        • Diana Buckmaster

          August 06, 2022 at 1:34 pm

          Can this waterbath canned?

        • Sherri

          August 11, 2022 at 1:21 pm

          It is actually not recommended to can this. But is can be frozen. 🙂

        • Zach

          August 07, 2022 at 10:38 pm

          Could you add apple puree for a more apple taste?

        • Sherri

          August 11, 2022 at 1:12 pm

          You think you could certainly do that.

    5 from 14 votes (14 ratings without comment)

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