This Slow Cooker Pumpkin Butter combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!
I have a lot of favorite things about fall. These cookies, that smoothie, cooler weather, and pumpkin spice lattes…just to name a few. I also love going to a pumpkin patch to pick out the perfect pumpkin.
Like I mentioned last week, the kid inside me loves to carve a pumpkin every year and roast the seeds. It’s something that I grew up doing with my family and will continue to do with the hubster.
And when I’m at the pumpkin patch, I always browse around the gift shop. I love looking at all of the homemade jams, jellies, butter and cider. And I always end up buying a few jars of pumpkin and apple butter to take home.
Even though I make my own apple butter every year, I just can’t resist the canned kind, either. But when I crack open that jar, I’m reminded that my homemade version is a lot better. The same goes with homemade pumpkin butter.
Trust me when I say that this Slow Cooker Pumpkin Butter is better than the kind found at pumpkin patches and stores. It’s fresh, decadent, and made with just a few simple ingredients. What could be easier than that?
And just like my apple butter, this spread is made in the slow cooker. And that means that you can prep the ingredients and then forget about it while the slow cooker does its thing.
Once this Slow Cooker Pumpkin Butter simmering away, your house will be filled with the aroma of fall. And nothing beats that on a cool, fall day. It also makes a great gift to deliver in a mason jar for parties or Thanksgiving. But for me, I usually devour this spread way too fast to give it away. Maybe I need to work on that…
So grab that can of pumpkin and prepare this easy and oh-so delicious Slow Cooker Pumpkin Butter. With an irresistible taste and creamy texture, you’ll be spreading this butter on just about everything!
Ingredients Needed for Pumpkin Butter
This homemade pumpkin butter comes together with few ingredients. Here’s what you’ll need to make Crockpot pumpkin butter:
- Pure pumpkin puree
- Apple cider
- Granulated sugar
- Brown sugar
- Pumpkin pie spice
How to Make Pumpkin Butter
This easy pumpkin recipe requires almost no hands on prep work! Here are the basic steps to making this pumpkin spread at home:
- Add the ingredients to a slow cooker and stir well.
- Cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- Pour into a mason jar and let cool completely. Refrigerate any leftovers.
Pumpkin Butter Uses
This spread combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!
Besides eating it straight from the jar, I love to add this to my oatmeal in the mornings. It will take your breakfast to a whole new, pumpkin level. Trust me!
How Long Does Pumpkin Butter Last?
Pumpkin butter can be stored in the refrigerator for up to 1 month.
Tips for the Best Pumpkin Butter
- Make sure to buy pure pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just plain pumpkin.
- One reader suggested that 2 tablespoons of pumpkin pie spice was too strong in this recipe. You may want to start with 1/2 tablespoon and then increase from there, depending on your tastes.
- I used plain, non-alcoholic apple cider for this recipe. I’ve never made it using spiced cider.
Looking for more pumpkin recipes? I’ve got you covered!
- Pumpkin Creme Brûlée
- Pumpkin-Doodle Cookies
- Pumpkin Pie Oatmeal
- No-Churn Pumpkin Caramel Ice Cream
- Pumpkin Pie Overnight Oats
- Pumpkin Cobbler
- Pumpkin Chocolate Chip Cookies
Slow Cooker Pumpkin Butter
- 1 can (14.5 ounces) pure pumpkin
- 1/4 cup apple cider
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- ½-2 tablespoons pumpkin pie spice (see note below)**
- Add the pumpkin, apple cider, white sugar, brown sugar, and pumpkin pie spice to a slow cooker. Stir well.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until butter has reached your desired consistency, stirring every hour.
- Pour butter into a mason jar (or other airtight container) and allow to cool completely. Store in the refrigerator.
- **Another reader suggested that 2 tablespoons of pumpkin pie spice was too strong in this recipe. You may want to start with 1/2 tablespoon and then increase from there, depending on your tastes.
- Pumpkin butter can be stored in the refrigerator for up to 1 month.
- Lightly adapted from Skinny Ms.