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!
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How to Make Pumpkin Butter in a Slow Cooker
You have been warned. Scroll at your own risk 😉
You will find yourself making double or triple batches of this stuff.
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.)
*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 Recipe Notes:
- While the original recipe for pumpkin butter provided a canning method, it is no longer recommended: Why You Shouldn’t Can Pumpkin Butter
- We have used 2-3 quart slow cookers for this recipe. However, if you only have a 6-quart slow cooker, you can use the glass bowl method found in this post.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Slow Cooker Pumpkin Butter
Ingredients
Instructions
- Combine all ingredients in a 2-3 quart slow cooker and mix well.
- Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
- Divide into 4 pint jars or freezer containers. Refrigerate or freeze leftovers. Do not can.
Video
Notes
- While the original recipe for pumpkin butter provided a canning method, it is no longer recommended: Why You Shouldn’t Can Pumpkin Butter
- We have used 2-3 quart slow cookers for this recipe. However, if you only have a 6-quart slow cooker, you can use the glass bowl method found in this post.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
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OMG! I made this yesterday…so easy and absolutely delicious! Made some biscuits this morning and just warmed it in the microwave. YOWZA! It’s sweet but can’t wait till tomorrow…guess what we’re having???
Yay! I’m so glad you like this recipe, Sue! Thank you for taking the time to leave us such a rave review. We love hearing when our readers love a recipe we have posted!
Canned pumpkin? How about a recipe using a fresh pumpkin.
Hi Darlene!
We haven’t tested fresh pumpkin, but we’d love to hear how it goes if you give it a try!
Aunt Lou
I made my own pumpkin purée from my pumpkins, then used 15oz of that for this recipe. Came out great.
Have you heard of anyone using Splenda and Splenda brown sugar in this recipe? And what about fresh pumpkin? Needing a sugar free version of pumpkin butter! This looks so so so good!!
We have had a lot of folks ask us about it, but I haven’t heard back from anyone that has tried it. We are going to try it with Sukrin Gold. But we haven’t yet. If you try it, we’d love to hear how it goes.
I 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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Oh, I will SOOOO be making batches upon batches of this, just as soon as Farmer Doc gets the pumpkins out of the garden!
How long will this keep, in the fridge? I’m sure someone will ask if given as a gift.
Hi DeeDee! The sources I have found say 2-3 weeks in the fridge and 6-9 months in the freezer.
I can’t wait to make this just to smell it cooking! Now how about a GOODE crockpot Mulled Cider recipe? 🙂
Great idea Carla! I will have to get cRockin’ on that!
Recipe 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.
Robin- 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/
I’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.
Julie- 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/
I can’t wait 2 try some new recipes in the CROCK.
Welcome Peter! This Pumpkin Butter is pretty awesome!