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Slow Cooker Pumpkin Butter
Meriem Tablit
Pumpkin butter made in a crockpot—easy, spiced, and perfect for fall. Learn how to store, freeze, and enjoy this homemade autumn spread.
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Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Total Time
8
hours
hrs
5
minutes
mins
Course
Breakfast, Dessert, Snack
Cuisine
American
Servings
48
3 cups
Calories
35
kcal
Equipment
6-quart slow cooker
Large spoon or whisk (for stirring)
Measuring cups and spoons
Glass jars with lids (for storage)
Spatula (for scraping and transferring)
Optional: immersion blender (for smoother texture)
Ingredients
1
can
29 oz pumpkin purée (not pumpkin pie filling)
1 ¼
cups
brown sugar
½
cup
maple syrup
1
cup
unsweetened apple juice or cider
1
tbsp
ground cinnamon
½
tsp
ground cloves
½
tsp
ground nutmeg
½
tsp
ground ginger
Pinch
of salt
1
tbsp
lemon juice
optional
Instructions
Combine pumpkin purée, brown sugar, maple syrup, apple juice, cinnamon, cloves, nutmeg, and ginger in a slow cooker. Stir well.
Cover and cook on LOW for 6–8 hours, stirring occasionally to prevent sticking.
In the last hour, remove the lid to allow the mixture to reduce and thicken.
Stir in a pinch of salt and lemon juice (if using).
Let cool. Spoon into jars and refrigerate for up to 3 weeks or freeze for up to 6 months.
Keyword
Pumpkin Butter, slow cooker dessert, Slow Cooker Pumpkin Butter, slow cooker recipes