Slow cooker pumpkin butter is an easy and delicious taste of fall anytime of year. Made with fresh or canned pumpkin puree and delicious, seasonal spices
I hate waste! I am that person who will reuse a deli container until it is falling apart at the seams. This recipe came from my inability to just throw anything away without seeing if I could somehow repurpose it. Every year I buy pumpkins to decorate my front porch for Halloween. I try to keep them as little Halloween-specific as possible so that I can reuse them as Thanksgiving decor. But what is a habitual recycler like myself supposed to do with a perfectly good pumpkin once the fall holidays are over? Come up with recipes for it, that's what!
How to Make Pumpkin Butter
This recipe starts with pumpkin puree. An ingredient that is easy to find in a can. But, if you are like me and don't want to waste a pumpkin, you can make your own pumpkin puree using your slow cooker. In addition to puree, you will need:
- brown sugar (or sugar substitute)
- vanilla extract
- nutmeg (ground)
- ginger (dried, ground)
- cloves (ground)
- cinnamon sticks
Note: Exact quantities can be found in recipe card below
Add puree, sweetener of choice, vanilla, nutmeg, ginger, cloves and cinnamon sticks to your slow cooker. Stir, cover and allow to cook on low for 6-8 hours. After cooking, allow mixture to cool. If you plan to serve it right away, remove cinnamon sticks. However, if you are not in a rush, allow the mixture to sit with the cinnamon sticks in it overnight in the refrigerator. This will really allow the cinnamon flavor to reach its peak. Always be sure to remove cinnamon sticks prior to serving. Enjoy!
There are so many delicious ways to serve this pumpkin spread! It is of course great on all kinds of crackers. It is also dee-licious on a sandwich with peanut butter. (PB & PB!) It makes a wonderful accompaniment for all kinds of cheeses such as sharp cheddar or blue cheese. It is even amazing mixed in with some homemade plain yogurt or oatmeal. Want even more options? Check out this article which shares 8 amazing suggestions of delicious uses for pumpkin butter!
How To Store
Pumpkin butter can be stored in either the refrigerator or the freezer. It is best kept in airtight containers or zipper top bags. In the refrigerator it will stay fresh for about 2 weeks and in the freezer you can expect to be able to use it for several months. It will retain peak flavor for about 3 months.
Hints & Hacks
- I recommend using a slow cooker liner for easier clean up.
- This recipe calls for a fair amount of brown sugar. If you are looking to make this recipe sugar free, I am a huge fan of Swerve Brown Sugar Replacement which is a 1:1 substitute for brown sugar.
- In the market for a new slow cooker? Here is the one I am currently lusting after.
- Looking to give someone a homemade gift? Pumpkin butter is a great (inexpensive but super thoughtful) treat to bring to a friend. It looks perfect in small jam jars tied up with a bow!
More Slow Cooker Snacks
Lazy Slow Cooker Pumpkin Butter Recipe
- 3.5 quart slow cooker or larger
- measuring spoons and cups
- slow cooker liner or parchment paper (optional)
- Mixing Spoon
- 4 cups pumpkin puree or two 15 oz cans
- 1½ cups brown sugar or erythritol for sugar free
- 2 cinnamon sticks
- 1 tsp vanilla
- 1 tsp ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- place pumpkin puree in slow cooker. This should be pure pumpkin puree, not pumpkin pie filling
- add vanilla, cinnamon, brown sugar, nutmeg, ginger and cloves
- stir to fully mix
- cover and cook on low for 6-8 hours. The longer you cook the more intense the flavors will become.
- allow to cool
- store in refrigerator with cinnamon sticks overnight for an even more intense cinnamon flavor
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