Your home will smell amazing while this Crock-Pot Pumpkin Butter is cooking away with cinnamon, cloves and ginger. Spread on your morning toast, bagel, pancakes and more!
Slow Cooker Pumpkin Butter
I have an abundance of canned pumpkin in my pantry. A few months ago I found a great deal on it for 50¢ a can that I could not resist.
You can use fresh pumpkin however – check out this recipe for Crock-Pot Basic Pumpkin Puree that Lady Katie posted.
And if you grow your own pumpkins in your vegetable garden or find a stellar deal on fresh pumpkins you can even make your own homemade pumpkin puree right in your slow cooker!
While the pumpkin butter cooks your house is going to smell AMAZING. The cinnamon and cloves are the quintessential scents of fall if you ask me.
My favorite way to eat pumpkin butter is to spread it on my morning toast or a toasted bagel with a little bit of cream cheese. It tastes like pumpkin pie in a jar and I love it.
In fact I had heard that you could even use it to make a pumpkin pie by combining 1 pint of pumpkin butter, 2 eggs and a can of evaporated milk and mixing it together and pouring it into a pie crust and baking it in the oven just like you would a regular pumpkin pie. It is so good!
Equipment Needed For Crock-Pot Pumpkin Butter Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Dry Measuring Cups And Spoons
- Liquid Measuring Cup
- Wooden Spoon
- Half Pint (8 Ounce) Canning Jars OR Freezer Containers
Frequently Asked Questions
If you have whole fresh pumpkins, either from your garden or that you purchased at the store, farmers market or pumpkin patch you can easily use them to make this pumpkin butter. First you will need to make pumpkin puree with your fresh pumpkins (we have a recipe for that! Check out our recipe for Crock-Pot Basic Pumpkin Puree). Once you have pumpkin puree made you can proceed with this recipe and turn your pumpkin puree into amazing pumpkin butter.
There are so many uses for pumpkin butter. Here are a few of my favorites:
– Spread on toasted bread, bagels or English muffins
– Spoon over yogurt with or without some granola on top for added crunch.
– Stirred into oatmeal.
– Spread on pancakes or waffles and skip the syrup
– Made into pumpkin butter muffins.
– Used to make pumpkin butter bread
– Pumpkin pie – whisk together a pint of pumpkin butter, 2 eggs and a 12 ounce can of evaporated milk. Pour into a pie crust and bake at 450° F for 15 minutes, reduce heat on oven to 350° F and bake for 35 to 40 minutes until done
For best results store pumpkin butter in the freezer for up to 1 year or in the refrigerator for up to 2 weeks.
The USDA does not recommend canning pumpkin butter for long term food storage.
That being said, I went ahead and water bath canned my jars of pumpkin butter for 10 minutes, allowed them to seal and fully cool for 24 hours and then popped them into the freezer. I wanted to give these jars of pumpkin butter as gifts to friends and family and just felt like they would appreciate it if the jars were sealed and frozen when I gave them away.
Special Diets
Gluten Free | Low Calorie | Low Carb | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegan | Vegetarian
This recipe for Crock-Pot Pumpkin Butter is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Crockpot Pumpkin Recipes To Try!
Crock-Pot Pumpkin Spice Hot Chocolate + Video
Celebrate autumn by sipping away on a mug of this thick and creamy Slow Cooker Pumpkin Spice Hot Chocolate! Amazing hot cocoa spiked with pumpkin spice!
Crock-Pot Pumpkin Crunch Custard
A fall inspired dessert this recipe for Slow Cooker Pumpkin Crunch Custard combines the flavors of pumpkin pie and a crisp or cobbler!
Crock-Pot Pumpkin Pie Oatmeal
Warm up to a hearty bowl of this yummy Slow Cooker Pumpkin Pie Oatmeal for breakfast! Steel cut oats are slow cooked with pumpkin, spices and everything nice!
Crock-Pot Pumpkin Pie Moonshine
Bring on the flavors of autumn with this adult beverage recipe for Slow Cooker Pumpkin Pie Moonshine. Make it several months ahead of time for sipping on!
Recipe Collections:
Crock-Pot Pumpkin Butter Recipe
Ingredients
- 30 Ounces Canned Pumpkin Puree (Or Fresh Homemade Pumpkin Puree)
- 3 Cups Brown Sugar (Tightly Packed)
- 1 Tablespoon Ground Cinnamon
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Cloves
- ½ Teaspoon Ground Nutmeg
- ¾ Cup Lemon Juice
Instructions
- In a 6 quart or larger slow cooker combine all ingredients and stir well to mix in spices and brown sugar.
- Cover and cook on LOW for 6 to 8 hours, stirring every 1 to 2 hours to prevent sticking.
- As the pumpkin butter cooks it will thicken, If you are using fresh pumpkin puree you may need to cook it longer as there is usually more water content in fresh pumpkin puree then there is in canned pumpkin puree.
- The pumpkin butter is done when it mounds up on a spoon and does not run off the spoon.
- Spoon finished pumpkin butter into clean half pint canning jars or plastic food storage containers and store in the freezer for up to 1 year for optimal flavor.
Notes
Nutrition
I am going to try this. I made pear butter today. It is still cooking down. I love the idea of using pumpkin!
How can it be 0 for purple?
Hi Jennifer, because this recipe make 384 servings that are 1 tablespoon per serving the points calculate out to 0 points per serving.
Do you think adding orange juice instead of some of the sugar would make it safer to can?
i have lemon juice not fresh so how much would i use to equal? also could I not use pumpkin pie spice instead of the 3 different spices? how much would i use of that? Thanks this is going to be a good idea for the holidays.
If you are using bottled lemon juice vs fresh squeezed you can use 12 tablespoons.
I would use 1 to 2 tablespoons pumpkin pie spice if you didn’t have the 3 different spices.
Could you substitute a different kind of winter squash for the pumpkin? Such as the Delicata squash?
I don’t see why not! If you give it a try let us know how it turns out Tiffany!
I am wondering if I can sub coconut or cane sugar for the brown sugar?
Yes you should be able to do that just fine.
If I can them do I have to put a paraffin wax at the end?
I have never canned with parafin wax. I just water bath can and then pop the jars in the freezer.
Can one put apple butter in plastic containers and freeze?
Yes you can.
I am making this wonderful recipe for my wedding as favors in quarter size jars. How far in advance can I make this and put them in the freezer until day of? My wedding is 24th of October could they sit in a freezer for a month if I do the bath process?
You could do this a good 6 months out or more if you store in your freezer just fine. I still have 2 small jars in my freezer from when I made this and posted it on the blog here and they are perfectly good and still tasty to eat now as they were the day I made them!
Please tell me what you mean by “mound up”. I’m not sure how to tell if it’s done.
When you take up a spoonful the pumpkin butter should not drip off the spoon and should sit on top of the spoon.
Hi Heidi – once I pull one out of the freezer to use, do you recommend keeping it in the fridge or freezer – and for how long? Thanks!
Hey Veronica, after you pull it out of the freezer you can store it in the refrigerator for about 4 to 6 weeks. Although because I put it up in smaller jars they never last that long.
Thank You FOR Sharing👍🏼 LOOKS Great!! CAN I sub brown sugar for Coconut Sugar? It IS dark And Has a brown sugar flavor? just Wondering..
Hi Cheri, while I have never used coconut sugar before I don’t see why it wouldn’t work. If you try it out please come on back and let us know how it turned out for you!