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.
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 Butter Recipe
- 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.