Introduction

This Slow Cooker Pumpkin Butter is a richly spiced, sweet spread that’s perfect for fall. Made with simple ingredients and cooked low and slow, it delivers deep pumpkin flavor ideal for toast, muffins, or as a seasonal gift.

The image shows a small clear glass jar filled with dark brown, smooth and thick caramel spread. The surface of the caramel has a slightly glossy shine with some tiny bubbles and soft texture on top. The jar sits on a white marbled surface with a soft-focus background that hints at a white plate holding pieces of caramel or toffee in warm brown shades. The focus is on the jar, showing the thick, rich caramel inside with its deep brown color and creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups pumpkin puree (homemade or canned)
1 cup granulated sugar
2 cups brown sugar
1 tablespoon pumpkin pie spice

Instructions

Step 1: Combine the pumpkin puree, granulated sugar, brown sugar, and pumpkin pie spice in your slow cooker. Stir well to blend all ingredients evenly.
Step 2: Cover and cook on high for 2 hours. After the first hour, stir once or twice to prevent the mixture from scorching on the sides.
Step 3: Remove the lid and continue cooking on high for an additional 2 to 3 hours, stirring frequently. This helps steam escape and thickens the pumpkin butter to your desired consistency.
Step 4: Once thickened, transfer the pumpkin butter to clean jars. Allow it to cool completely before refrigerating.

Tips & Variations

Use homemade pumpkin puree for a fresher, more vibrant flavor.
Adjust the pumpkin pie spice to suit your taste—add cinnamon, nutmeg, or cloves for a personalized blend.
Swap brown sugar for maple syrup or honey for a natural sweetener alternative.
Stirring frequently during the last hours prevents burning and promotes even thickening.

Storage

Store pumpkin butter in airtight jars or containers in the refrigerator. It will keep well for up to one month. For longer storage, freezing in portioned containers is recommended. To reheat, gently warm in a saucepan or microwave, stirring occasionally.

How to Serve

A small glass jar filled with rich, smooth brown paste that looks thick and creamy, with a slightly shiny surface showing soft texture and small darker specks throughout. The jar sits on a white marbled surface, and in the background, there is a blurred view of a white plate with a piece of bread and a woman's hand, softly holding a knife. The lighting is natural, highlighting the creamy texture and deep brown color of the paste. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I water bath can this pumpkin butter?

Water bath canning pumpkin butter is not recommended due to its low acidity. It’s safer to store it in the refrigerator and consume within a month or freeze for longer storage.

Can I freeze pumpkin butter?

Yes, pumpkin butter freezes well. Portion it into freezer-safe containers or bags, leaving space for expansion. Thaw in the refrigerator before reheating gently.

Slow Cooker Pumpkin Butter Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This slow cooker pumpkin butter recipe is a deliciously smooth and spiced spread made from pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice. Slow-cooking these ingredients produces a rich, flavorful butter perfect for spreading on toast, adding to desserts, or stirring into yogurt. The recipe is easy to make with just four ingredients and minimal hands-on time, making it a great homemade alternative to store-bought pumpkin butter.

Author: Ella
Prep Time: 10 minutes
Cook Time: 4 to 5 hours
Total Time: 4 hours 10 minutes to 5 hours 10 minutes
Yield: Approximately 4 cups 1x
Category: Condiment
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Ingredients

4 cups pumpkin puree (homemade or canned)
1 cup granulated sugar
2 cups brown sugar
1 tablespoon pumpkin pie spice

Instructions

Combine Ingredients: Place the pumpkin puree, granulated sugar, brown sugar, and pumpkin pie spice into the slow cooker. Mix everything together thoroughly to combine all ingredients evenly.
Initial Cooking: Cover the slow cooker and cook on high for 2 hours. Stir once or twice after the first hour to prevent the pumpkin butter from scorching on the sides.
Reduce and Thicken: Remove the lid and continue cooking on high for another 2 to 3 hours, stirring frequently. This allows the moisture to evaporate and the pumpkin butter to reach the desired thick consistency.
Cool and Store: Once thickened, transfer the pumpkin butter to sterilized jars. Let it cool to room temperature before sealing and refrigerating. The butter can be kept refrigerated for up to one month.

Notes

Use homemade pumpkin puree for the freshest flavor, or canned pumpkin puree if preferred.
Stir frequently during the last cooking stage to prevent burning and help reduce moisture.
This pumpkin butter can be refrigerated for up to 1 month or frozen for longer storage.
To make a healthier version, consider reducing sugar or substituting with natural sweeteners, but note that sweetness and texture may change.
Perfect for spreading on toast, mixing into oatmeal, or as an ingredient in fall desserts.

Keywords: slow cooker pumpkin butter, pumpkin spread, pumpkin puree recipe, fall recipes, pumpkin pie spice, homemade pumpkin butter