Slow Cooker Pumpkin Butter
Pumpkin butter made in a crockpot—easy, spiced, and perfect for fall. Learn how to store, freeze, and enjoy this homemade autumn spread.
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.
