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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!

Slow Cooker Pumpkin Butter

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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!
Course Breakfast
Cuisine American
Keyword pumpkin recipe, slow cooker recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 pint
Author Gayle

Equipment

Ingredients

  • 1 can (14.5 ounces) pure pumpkin
  • ¼ cup apple cider
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½-2 tablespoons pumpkin pie spice (see note below)**

Instructions

  • 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.

Notes

  • **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.