Easy Crockpot Pumpkin Butter Recipe (2024)

• 1 15-ounce can pumpkin puree
• ¾ cup brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• Optional: 2 tablespoons maple syrup or apple juice or apple cider, or even lemon juice

1. Combine pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in the slow cooker and stir.
2. Cover and cook on low for four hours, stirring frequently.
3. Allow pumpkin butter to cool to the touch before serving and refrigerate leftovers, or can, as desired.

What if I Want to Make Pumpkin Butter with Fresh Pumpkin?

Yes! You can!

But, you’re going to want to cook and puree your pumpkin first.

So, here’s what I would do:

1. Set a large saucepan with 2 1/2 cups of water to boil in order to steam the pumpkin. Reduce heat, but maintain a rolling boil.
2. Clean the outside of the pumpkin, then, with a serrated knife, cut the pumpkin in half and remove the stem.
3. Remove the strings and seeds using an ice cream scoop to scrape the sides.
4. Cut the pumpkin up into 6-10 pieces that are small enough to fit in the steamer basket.
5. Place the steaming basket over the boiling water, cover and cook the pumpkin for 15 to 20 minutes. The pumpkin meat is cooked when a toothpick easily pierces its skin.
6. Allow the pumpkin to cool to the touch, then peel off the skin and discard.
7. With a hand mixer, standing blender, or food processor, purée pumpkin, remembering to stir frequently to get all the large chunks pureed.

What Do You Eat Pumpkin Butter With

Pumpkin butter is great on many things. Use it as you would butter or even yogurt. Here are some things you can serve it on or with.

• smeared on homemade biscuits
• on bagels
• serve it in a bowl with granola on top
• use it as a cooking sauce for chicken or pork
• smear it on your french toast instead of powdered sugar
• use it as the sauce for a sweet dessert pizza
• smear it on your favorite slice of fall bread

Does Pumpkin Butter Need to be Refrigerated?

Yes, it does. Store it in an airtight container and keep in the fridge for 7-10 days.

You could also freeze it for up to 3 months.

If you need a bit more fall in your life, I have this amazing recipe for pumpkin magic cake that you have to try. It’s three magical layers that come together to make a cake everyone adores.

Fall Dessert Recipes

• Looking for some dessert ideas using apples and pumpkins? Check out ourinstant download that has 30 dessert recipes perfect for Fall.Print and have spiral bound and you have an instant cookbook!
• Did you know it’s easy to make applesauce homemade too? It is. We love to make it in the Crock Pot. Here is ourslow cooker applesauce recipe.
• Gluten Free Pumpkin Pie from Fat Dad Foodie
• Lumpy Pumpkin Bites Recipe from 3 Boys and a Dog
• Pumpkin Spice Whoopie Pies from Flour on My Face
• Pumpkin Dump Cake from Cupcakes and Cutlery

Crock Pot Pumpkin Butter

Yield: 18

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

I love apple butter, so I figured out how to make easy Crockpot Pumpkin Butter and I was not disappointed. It's the perfect spread, smother or marinade for all things fall.

Ingredients

• 1 15-ounce can pumpkin puree
• ¾ cup brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon

Instructions

1. Add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to the bowl of a slow cooker. Stir to combine.
2. Cook on low for four hours, stirring occasionally.
3. Allow to cool before serving and refrigerate leftovers.

Nutrition Information:

Yield: 18Serving Size: 1
Amount Per Serving:Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g

Crystal VanTassel-Lopez

Blended family. Wife to Lenny. Homeschool mom. Large family- eight boys and one girl... ONLY five still at home. Texas born and raised.

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