This easy Slow Cooker Pumpkin Butter is the perfect thick and creamy butter to spread on your toast or warm biscuit to give it a taste of fall! If you love apple butter and pumpkin pie, this pumpkin butter recipe is a must-try!
Have you tried my 3 sweet compound butter recipes? They would taste amazing paired with this pumpkin butter! I can picture it slathered on some toasted homemade bread or even on the inside of some cinnamon rolls.
I have to admit that I am a big fan of anything made with pumpkin. Yes, I am a pumpkin spice lover forever! I am also always looking for easy, simple recipes. That is why I am crazy about this slow cooker pumpkin butter recipe. It is quick to put together and creates something so flavorful and perfect for fall that it is almost too good to be true. Intrigued? Let me tell you all about it!
Pumpkin Butter Uses
Pumpkin butter is one of my favorite fall foods. I get very excited when I see in my local grocery store and know that pumpkin spice season is finally here!
If you have never tried pumpkin butter, get ready to add a whole love of delicious flavor to your world. Pumpkin butter is kind of like jelly. I often use it in place of jelly in the fall. Pumpkin butter is also like a rich applesauce. It is creamy and soft like applesauce but with much more flavor.
Wondering how to use pumpkin butter? Here are my favorite ways to use this delicious fall treat.
- Make a pumpkin butter and peanut butter sandwich
- Spread it on an English muffin for breakfast
- Serve pumpkin butter as a dip for sliced fruits
- Place a scoop on top of a bowl of vanilla ice cream
- Add pumpkin butter to your morning smoothie
- Top your pancakes or french toast with pumpkin butter
- Make homemade chocolate pumpkin butter cups- a fall version of peanut butter cups!
- Stuff homemade ravioli with pumpkin butter for a sweet twist on dinner.
- Mix pumpkin butter into plain yogurt
- Add a scoop on top of your morning granola
The possibilities for this slow cooker pumpkin butter are endless. If you think of a great way to use this tasty condiment, let me know! I always want more ways to use pumpkin butter.
Pumpkin Butter Ingredients
You do not need a lot of ingredients to make slow cooker pumpkin butter. My recipe only uses four things:
- Pumpkin puree
- Light brown sugar
- Apple cider
- Pumpkin pie spice
That is all you need to make a truly delicious pumpkin butter. Why buy pumpkin butter when you likely have everything you need to make it right at home!
How to Make Pumpkin Butter in the Slow Cooker
Making pumpkin butter is insanely easy thanks to the slow cooker. Slow cookers are one of the most useful kitchen appliances. The constant low temperature cooks food perfectly. In this case, it slowly cooks the pumpkin puree, making it thicker. This concentrates the flavor and makes the pumpkin butter spreadable and flavorful.
Add all the ingredients to the slow cooker and whisk them together. Set the temperature for low heat and cook for 5 hours. Stir the cooking pumpkin butter occasionally to prevent it from burning to the sides of the slow cooker. If you’re setting the slow cooker and leaving for the day, don’t worry, it won’t completely burn. Just the edges sometimes get a little crunchy but the majority of the pumpkin butter will be fine!
After hours of cooking, the pumpkin butter will be thick and creamy. It will look like a dense, dark applesauce. This is the exact consistency you want! It will also smell incredible. You will want to try it right away- it is hard to resist!
I have made this recipe many times. Sometimes, I don’t have exactly what I need to make the slow cooker pumpkin butter exactly as written. Here are a few substitutions I have tried that worked well.
- Dark brown sugar in place of light brown sugar will work fine. It will actually give you a richer, sweeter taste.
- Maple syrup in place of light brown sugar is delicious as well.
- Water works in a pinch in place of apple cider
- Orange juice can be used in place of cider.
- 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger and ¼ teaspoon of ground cloves can be used in place of pumpkin pie spice.
Any of these tweaks will give you perfect pumpkin butter. You may like one of the substitutions even better than the original recipe!
How to Store Pumpkin Butter
Once the pumpkin butter has cooled, move it to an airtight container. I like to use mason jars to store my pumpkin butter. Close the lid tightly and store the pumpkin butter in the refrigerator.
Pumpkin butter will keep in the fridge for about two weeks. After that, the pumpkin butter will start to sour and also may begin to get moldy. Two weeks is the maximum amount of time I will store my homemade slow cooker pumpkin butter.
Frequently Asked Questions
Do you have questions about making slow cooker pumpkin butter? I tried to answer a few of the most frequently asked questions here. If you still have more questions, please leave them in the comments below and I will answer as soon as I can!
You can freeze slow cooker pumpkin butter. Store the pumpkin butter in an airtight container and then freeze for up to six months. Let the pumpkin butter thaw in the fridge when you are ready to eat it.
Yes! You can make pumpkin butter without a slow cooker. Put all of the ingredients in a saucepan, cover, and cook over very low heat. Stir the pumpkin butter often as the direct flame on the bottom of the pan can burn the pumpkin butter. Stirring about every 30 minutes will make smooth, perfect pumpkin butter without a slow cooker.
The FDA does not recommend canning pumpkin butter or any kind of pureed pumpkin at home. While you may be tempted to can it, freeze the pumpkin butter instead. This is the only proven, safe way to preserve pumpkin butter at home.
More Pumpkin Recipes
Slow Cooker Pumpkin Butter
- 2 (15 ounce) cans pumpkin puree
- 1 cup light brown sugar packed
- ½ cup apple cider
- 2 teaspoons pumpkin pie spice
- Add the pumpkin puree, brown sugar, apple cider, and pumpkin pie spice to a 4 quart slow cooker. Stir until combined.
- Cook on low heat for 5 hours or on high heat for 2 ½ hours. Stir occasionally.
- Once done, transfer pumpkin butter to an airtight container such as a mason jar. Store in the fridge until ready to enjoy.
- Discard after 2 weeks.
- Transfer the pumpkin butter to an airtight container and store in the fridge until ready to enjoy. Discard after 2 weeks.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)