Do you like Pumpkin Pie? Do you like Apple Butter? Have you ever had Pumpkin Butter? Check out this Slow Cooker Pumpkin Butter Recipe for a quick and easy way to make this fall time treat!
Truth be told, this recipe is dangerously easy… meaning it is so easy and so good that you might be bellied up to a jar of this stuff all fall long.
You have been warned.
Mikey made you two videos on this one– it is that good! Here is our cooking show version.
Scroll at your own risk 😉
You will find yourself making double or triple batches of this stuff.
Slow Cooker Pumpkin Butter
When I first made this recipe, I took some to my dad who is a huge Apple Butter fan. He told me that my Grandma used to make it all the time. So, I grabbed some and a couple biscuits and took some to her this past weekend.
Now Grandma used to make hers with fresh pumpkin but I didn’t have any pumpkins lying around. I found the recipe below in Gooseberry Patch’s Slow Cooking All Year ‘Round which also called fresh puree, and I just substituted canned pumpkin… and no one complained. AT. ALL.
This goes perfectly on biscuits for breakfast (or pancakes or toast or your finger… just sayin’).
But I am thinking a yummy dessert treat might be to make pie crust cookies to go with it.
The cookbook also has a recipe for taking the Slow Cooker Pumpkin Butter and turning it into Pumpkin Butter Pies! (That is so happening in this house.)
Now I have never had enough left over to can, but if you want to make a batch (or 20) to keep your pantry full and your friends happy, you can always can some up. But don’t blame me if folks come back and ask you for more 😉
*Note: A reader has pointed out to me that it is no longer recommend to can Pumpkin Butter but you can freeze it.
Slow Cooker Pumpkin Butter
Ingredients
Instructions
- Combine all ingredients in a slow cooker and mix well.
- Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
- To Can* (see note below): Fill jars 3/4 of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)
Notes
Here is the quick video version from Mikey.
Note: If this video doesn’t play correctly, click the “Watch Video Here” button below.
Affiliate links were used in this post.
Michelle says
November 13, 2013 at 1:52 pmI made this a few days ago as a double batch, and it is so good! Lots of flavor, and it is so pretty too. Thanks so much for sharing the recipe! 🙂
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Marybeth @ AlarmClockWars says
September 27, 2013 at 10:59 amOh, I will SOOOO be making batches upon batches of this, just as soon as Farmer Doc gets the pumpkins out of the garden!
DeeDee says
September 27, 2013 at 10:08 amHow long will this keep, in the fridge? I’m sure someone will ask if given as a gift.
Cris says
September 27, 2013 at 10:48 amHi DeeDee! The sources I have found say 2-3 weeks in the fridge and 6-9 months in the freezer.
Carla says
September 26, 2013 at 1:46 pmI can’t wait to make this just to smell it cooking! Now how about a GOODE crockpot Mulled Cider recipe? 🙂
Cris says
September 26, 2013 at 1:53 pmGreat idea Carla! I will have to get cRockin’ on that!
Robin says
September 25, 2013 at 1:39 pmRecipe sounds great can’t wait to try it.
From all the canners I’ve talked to you can not can this it too dense. Make as gifts or freeze.
Cris says
September 25, 2013 at 1:42 pmRobin- Thanks for pointing that out. I haven’t canned mine because everyone grabs it as soon as it is done! I shared the canning information because the original recipe shared it. It appears after a little research it is “no longer” recommended to can pumpkin butter. It sounds like the rules have changed. But you are right, they make the perfect gift or can be frozen: http://foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/
Julie says
September 25, 2013 at 1:28 pmI’ve always been told not to can pumpkin because it is too unstable. Are you able to can it because this recipe calls for canned pumpkin to begin with? I’m new to canning and was just wondering.
Cris says
September 25, 2013 at 1:40 pmJulie- I have had other readers point that out to me as well. I haven’t canned mine because everyone grabs it as soon as it is done! I shared the canning information because the original recipe shared it. It appears after a little research it is “no longer” recommended to can pumpkin butter. It sounds like the rules have changed. The good news is they say you can still freeze it though: http://foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/
Peter LePage says
September 25, 2013 at 12:54 pmI can’t wait 2 try some new recipes in the CROCK.
Cris says
September 25, 2013 at 1:03 pmWelcome Peter! This Pumpkin Butter is pretty awesome!