This slow cooker pumpkin butter is a smooth, spiced, and effortless treat that's perfect for fall. Whether you spread it on toast or mix it into your favorite baked goods, this recipe brings all the comforting flavors of autumn together in one jar. It's easy to make and will fill your home with a warm, sweet aroma that’s bound to make anyone feel cozy.
Ingredients
1 can (15 oz) pumpkin puree
½ cup apple juice or cider
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In the slow cooker, I combine the pumpkin puree, apple juice, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. I stir it well to make sure everything is mixed thoroughly.
I cover the slow cooker and cook on low for 3-4 hours, stirring occasionally to prevent anything from sticking or burning. The mixture should thicken as it cooks.
Once the pumpkin butter reaches my desired consistency, I stir in the vanilla extract.
After it cools, I transfer the butter into jars or containers and store it in the fridge. It will stay fresh for up to 2 weeks.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 3-4 hours
Total Time: 3-4 hours
Servings: 16 servings
Calories: 70 kcal per serving
Variations
If you like your pumpkin butter a little sweeter, you can add an extra tablespoon of brown sugar or a drizzle of honey.
For a spicier kick, I sometimes add a pinch of cayenne pepper or ground allspice.
To make it a bit creamier, I occasionally add a splash of heavy cream or coconut milk near the end of the cooking time.
You could also experiment with different types of sweeteners, like maple syrup or coconut sugar, for a unique twist.
Storage/Reheating
Once cooled, I transfer the pumpkin butter into airtight jars or containers and store it in the fridge. It will last for up to 2 weeks.
If I want to enjoy it later, I simply spoon out the amount I need and heat it up in the microwave or on the stove for a few seconds until warm and spreadable.
FAQs
How do I know when my pumpkin butter is done?
I wait until the pumpkin butter has thickened and has a spreadable consistency. If it's too thin, I let it cook a little longer, checking it every 30 minutes.
Can I make this pumpkin butter ahead of time?
Yes, I often make it ahead of time. It keeps well in the fridge for up to two weeks, so it's perfect for preparing a batch to enjoy throughout the fall.
Can I freeze this pumpkin butter?
Yes, I can freeze the pumpkin butter! Just store it in a freezer-safe container, leaving some space for expansion. It will last for up to 3 months in the freezer.
Is this recipe vegan?
Yes, this pumpkin butter is vegan! It's made with plant-based ingredients and doesn't contain any animal products.
Can I use fresh pumpkin instead of canned?
I prefer canned pumpkin for its consistency and convenience, but I can absolutely use fresh pumpkin if I have it. I would cook it down and puree it first before adding it to the slow cooker.
Conclusion
This slow cooker pumpkin butter is a must-try for anyone who loves the cozy flavors of fall. With minimal effort, I get to enjoy a smooth, spiced spread that’s perfect for toast, muffins, or anything else that could use a little pumpkin goodness. Whether I make it ahead of time or prepare it on a lazy afternoon, this homemade treat is bound to become a fall favorite in my kitchen.
Recipe:
Slow Cooker Pumpkin Butter
- Total Time: 3-4 hours
- Yield: 16 servings
- Diet: Vegan
Description
A smooth, spiced pumpkin butter made in the slow cooker that brings all the comforting flavors of fall in a jar. Perfect for spreading on toast or mixing into baked goods.
Ingredients
1 can (15 oz) pumpkin puree
½ cup apple juice or cider
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
- In the slow cooker, combine the pumpkin puree, apple juice, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Stir well to mix thoroughly.
- Cover the slow cooker and cook on low for 3-4 hours, stirring occasionally to prevent sticking or burning. The mixture should thicken as it cooks.
- Once the pumpkin butter reaches your desired consistency, stir in the vanilla extract.
- After it cools, transfer the pumpkin butter into jars or containers and store it in the fridge. It will stay fresh for up to 2 weeks.
Notes
For a sweeter taste, add an extra tablespoon of brown sugar or drizzle in some honey.
If you prefer a spicier kick, add a pinch of cayenne pepper or ground allspice.
For a creamier texture, add a splash of heavy cream or coconut milk near the end of cooking.
Try experimenting with different sweeteners, such as maple syrup or coconut sugar.
- Prep Time: 5 minutes
- Cook Time: 3-4 hours
- Category: Spread, Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
