Slow Cooker Pumpkin Butter

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September 22, 2013 By Cris 26 Comments

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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!

Slow Cooker Pumpkin Butter - Recipes That Crock! (1)

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Table of Contents

How to Make Pumpkin Butter in a Slow Cooker

You have been warned.Scroll at your own risk 😉

Slow Cooker Pumpkin Butter - Recipes That Crock! (3)

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’sSlow Cooking All Year ‘Roundwhich 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 - Recipes That Crock! (7)

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? OurRecipe Findercan help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon 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 shouldalways be tested first in your own slow cooker and time adjusted as needed.

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 any time!

5 from 9 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Slow Cooker Pumpkin Butter

Prep Time: 5 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 64 servings (4 pints)

Calories: 28kcal

Author: Cris

Ingredients

15 oz can Pumpkin
1 Cup Sugar
1 Cup Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Ginger
1/8 teaspoon Ground Cloves

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? OurRecipe Findercan help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon 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 shouldalways be tested first in your own slow cooker and time adjusted as needed.

Nutrition

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

If you enjoyed this recipe, you might also enjoy:

Slow Cooker Apple Butter
Crock Pot Crustless Pumpkin Pie
Slow Cooker Pumpkin Spoon Cake

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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.

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Reader Interactions

Comments

Chante says
November 22, 2021 at 10:03 pm

Since I don’t have the individual spices can I use pumpkin pie spice as an alternative?
Reply
- Aunt Lou says
  November 24, 2021 at 10:02 pm
  
  We haven’t tried this with pumpkin pie spice, but think it might work. If you give it a try, let me know how it goes!
Sue L. says
October 27, 2020 at 9:34 am

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???
See Also
Bacon Onion Jam Recipe
Reply
- Aunt Lou says
  October 27, 2020 at 12:25 pm
  
  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!
Darlene Drew says
October 26, 2020 at 1:35 pm

Canned pumpkin? How about a recipe using a fresh pumpkin.
Reply
- Aunt Lou says
  October 26, 2020 at 4:19 pm
  
  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
- Nicole says
  October 29, 2020 at 1:04 pm
  
  I made my own pumpkin purée from my pumpkins, then used 15oz of that for this recipe. Came out great.
Janie says
September 25, 2019 at 9:37 pm

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!!
Reply
- Cris says
  September 30, 2019 at 9:52 pm
  
  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.
Michelle says
November 13, 2013 at 1:52 pm

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! 🙂
Reply
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Reply
Marybeth @ AlarmClockWars says
September 27, 2013 at 10:59 am

Oh, I will SOOOO be making batches upon batches of this, just as soon as Farmer Doc gets the pumpkins out of the garden!
Reply
DeeDee says
September 27, 2013 at 10:08 am

How long will this keep, in the fridge? I’m sure someone will ask if given as a gift.
Reply
- Cris says
  September 27, 2013 at 10:48 am
  
  Hi 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 pm

I can’t wait to make this just to smell it cooking! Now how about a GOODE crockpot Mulled Cider recipe? 🙂
Reply
- Cris says
  September 26, 2013 at 1:53 pm
  
  Great idea Carla! I will have to get cRockin’ on that!
Robin says
September 25, 2013 at 1:39 pm

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.
Reply
- Cris says
  September 25, 2013 at 1:42 pm
  
  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/
Julie says
September 25, 2013 at 1:28 pm

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.
Reply
- Cris says
  September 25, 2013 at 1:40 pm
  
  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/
Peter LePage says
September 25, 2013 at 12:54 pm

I can’t wait 2 try some new recipes in the CROCK.
Reply
- Cris says
  September 25, 2013 at 1:03 pm
  
  Welcome Peter! This Pumpkin Butter is pretty awesome!

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