Introduction

This slow cooker pumpkin butter is a luscious, spiced spread perfect for fall mornings and cozy desserts. Made with simple ingredients and cooked low and slow, it develops rich flavor and creamy texture without any fuss.

The image shows a small glass jar filled with a thick, smooth brown paste that has a slightly shiny surface with visible tiny air bubbles and a few darker spots on top. The jar sits on a white marbled surface, and in the background, there is a blurred white dish holding pieces of bread or crackers. The lighting highlights the glossy texture of the brown spread inside the jar. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups pumpkin puree (homemade or canned)
1 cup granulated sugar
2 cups brown sugar
1 tablespoon pumpkin pie spice

Instructions

Step 1: Combine the pumpkin puree, granulated sugar, brown sugar, and pumpkin pie spice in the slow cooker. Stir well to blend all ingredients evenly.
Step 2: Cover and cook on high for 2 hours. After the first hour, stir once or twice to prevent burning at the bottom.
Step 3: Remove the lid and continue cooking on high for another 2 to 3 hours until the pumpkin butter thickens to your desired consistency. Stir frequently to help steam escape and prevent scorching.
Step 4: Once thickened, transfer the pumpkin butter to clean jars and allow it to cool completely before refrigerating.

Tips & Variations

For a smoother texture, you can blend the pumpkin butter with an immersion blender before the final cooking stage.
Adjust the spices by adding a pinch of cinnamon, nutmeg, or cloves to suit your taste preferences.
Use natural sweeteners like maple syrup or honey instead of sugar for a different flavor profile.
Make your own pumpkin puree by roasting pumpkin chunks until soft, then blending until smooth.

Storage

Store the pumpkin butter in airtight jars or containers in the refrigerator for up to one month. For longer storage, you can freeze it in freezer-safe containers for up to three months. Reheat gently before serving.

How to Serve

A small glass jar filled with a thick, smooth brown spread that has a slightly shiny surface and a few tiny air bubbles on top. The jar is open and placed on a white marbled table, with a blurred white plate and spoon in the background. The lighting is soft and natural, showing the rich texture of the spread inside the clear jar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I water bath can this pumpkin butter?

Water bath canning is not recommended for pumpkin butter because it is a low-acid food. To ensure safety, keep it refrigerated and consume within one month or freeze for longer storage.

Is it possible to freeze pumpkin butter?

Yes, pumpkin butter freezes very well. Use freezer-safe containers or bags, and it will keep for up to three months. Thaw in the refrigerator and stir before using.

Slow Cooker Pumpkin Butter Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

This Slow Cooker Pumpkin Butter recipe delivers a rich and flavorful spread made from homemade pumpkin puree combined with brown and granulated sugars and warm pumpkin pie spice. Slow-cooked to perfection, this pumpkin butter is thick, sweet, and perfect for spreading on toast, adding to desserts, or stirring into yogurt. Making it in a slow cooker allows the flavors to meld beautifully while requiring minimal hands-on time.

Author: Dana
Prep Time: 10 minutes
Cook Time: 4 to 5 hours
Total Time: 4 hours 10 minutes to 5 hours 10 minutes
Yield: Approximately 4 cups 1x
Category: Spread/Condiment
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Ingredients

4 cups pumpkin puree (preferably homemade)
1 cup granulated sugar
2 cups brown sugar
1 tbsp pumpkin pie spice

Instructions

Combine Ingredients: In the slow cooker, add 4 cups of pumpkin puree, 1 cup of granulated sugar, 2 cups of brown sugar, and 1 tablespoon of pumpkin pie spice. Stir well until all the ingredients are thoroughly mixed together.
Initial Cooking: Cover the slow cooker and cook on high for 2 hours. After the first hour, stir once or twice to prevent the mixture from scorching on the sides or bottom.
Reduce and Thicken: Remove the lid after 2 hours and continue cooking on high for an additional 2 to 3 hours. Stir frequently during this period to allow steam to escape and to ensure the pumpkin butter thickens evenly without burning.
Cool and Store: Once the pumpkin butter has reached your desired thickness and consistency, transfer it carefully into sterilized jars. Allow it to cool completely at room temperature before refrigerating to maintain freshness.

Notes

For best results, use homemade pumpkin puree as it yields richer flavor and texture compared to canned.
Stir frequently once the lid is removed to avoid burning and help the mixture thicken properly.
This pumpkin butter can be refrigerated for up to one month.
Freezing pumpkin butter is possible and can help extend its shelf life.
If you want a healthier option, consider reducing sugar or using sugar substitutes, but keep in mind it may affect texture and preservation.
Be cautious if water bath canning this recipe; it is not traditionally recommended due to sugar content and consistency.

Keywords: pumpkin butter, slow cooker pumpkin butter, pumpkin spread, homemade pumpkin butter, fall recipes, pumpkin pie spice, slow cooker recipes