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Crockpot Pumpkin Butter {5 Ingredients}

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The best old fashioned, easy pumpkin butter recipe from scratch, homemade with simple ingredients in crockpot. Loaded with pumpkin pie spice. Great as a spread, filling or topping. Rich, thick, sweet and smooth. Perfect for Fall and Thanksgiving!

Making homemade jams and spreads is one of my favorite things to do in Summer and Fall. I have already shared recipes for this Crockpot Apple Butter and this Homemade Strawberry Jam and my Homemade Dulce De Leche. These homemade versions always taste fresher and even smells better and more aromatic than anything you would buy at stores. Also, I just want to make it very clear from the beginning that this is not a recipe for seed butter. There are no seeds in this recipe. This is made with the flesh of a pumpkin. Both are very different in flavor and texture.

Easy Crockpot Pumpkin Butter in Glass Jar on White Marble Background.

What is pumpkin butter?

It’s a very thick and concentrated form of pumpkin puree that’s created by cooking it long and slow with sugar and spices until it’s caramelized and dark brownish orange in color. It’s typically used as a spread but can also be used as a topping, filling or even thinned into a glaze. There is no actual butter in the recipe.

Key ingredients

  • Pumpkin puree- You will need 2 cans for this recipe.
  • Granulated sugar- It may already be in your pantry just waiting to be used up.
  • Brown sugar- Like table sugar but with added molasses.
  • Apple cider- You can also use apple juice, but cider gives a deeper flavor.
  • Pumpkin spice- Use store bought or making your own.

Variations for pumpkin spread

Peanut butter flavor– Mix in a little peanut butter or any other nut butter in this recipe at the end to add a rich nutty flavor.

Try different spices– To change up the flavor, even cumin or chili powder. You can also adjust the spices already used, like nutmeg, cinnamon, and cloves.

Add extracts or zests– Like vanilla extract, maple extract, lemon zest, and more.

Add apple cider vinegar- To give it a tangy taste and balance the sweet flavor.

Use fresh apples- Instead of just apple juice or cider.

Use applesauce- For a more thick and chunky texture.

Add gelatin- To improve the overall smooth spreading consistency.

How to make pumpkin butter recipe from scratch in crockpot? On stovetop?

Slow cooker instructions

  1. Mix together- Pumpkin puree, granulated sugar, brown sugar, apple cider, and pumpkin pie spice in crockpot.
  2. Cover– And cook on low heat.
  3. Cook uncovered– Until thickened to your desired consistency.
  4. Let it cool– And then you are done.

Stovetop instructions

  1. Mix together- Pumpkin puree, granulated sugar, brown sugar, apple cider, and pumpkin pie spice in a large nonstick pot.
  2. Cook– Uncovered, on low heat until dark brown and thickened.
  3. Let it cool– And then you are done.

Homemade Pumpkin Butter Uses

Beyond just eating by the spoonfuls, there are are so many other uses:

Spoonful of Spiced Butter on Top of Glass Jar.

Tips and Techniques

  • Use pumpkin puree- Not pumpkin pie filling. There is a very big difference. You can, however, use either homemade or store-bought pumpkin puree.
  • Adjust amount of sugar- Some people like this sweet while others don’t. Add more or less sugar, based on your preference. Use both, granulated and brown sugar for best flavor profile. You can also sweeten with honey or maple syrup. Artificial sweeteners can also be used.
  • Stir often– Because this prevents scorching and also allows everything to cook evenly.
  • How do you know it’s done? The color would change to a dark brownish orange shade and the mixture will be thick and glossy.
  • How to thicken butter? Just cook it uncovered, without lid, for longer to reduce the liquid further. It also thickens more as it cools.
  • Homemade pumpkin pie spice– Mix together the following ingredients together: 4 tsp cinnamon powder, 2 tsp ginger powder, 1 tsp ground cloves, 1/2 tsp nutmeg. This is a basic recipe. Feel free to adjust quantities of individual spices, based on your preference.
  • Use unsweetened apple juice or cider– Because that prevents this from becoming overly sweet.
Graham Cracker With Pumpkin Spread on Marble White Background.

Recipe FAQs

How long does this butter last?

Once it cools down completely, store it in a sealed container in the fridge for up to 2 weeks. You can also store it in the freezer for up to 1 month and when you are ready to enjoy it, let it thaw overnight in the fridge.

Can you can this butter?

Based on my research and after a lengthy conversation with my Mom, the answer is: NO! It cannot be canned at home (although commercial canning is possible). Home canning is unsafe because pumpkin is really low in acid, which is required for safe canning. Even the addition of lemon juice cannot bring up the pH level to a safe point and can potentially lead to the growth of bacteria and make people sick.

Why use the the slow cooker instead of cooking on stovetop?

The main reason for this is to let it cook “low and slow” to get the best caramelization. Also, scorching/ burning is more likely on stovetop than a crockpot.

Storage

Room temperature- Once cooked mixture cools, place in the fridge. You don’t want to leave this on the counter for more than 1-2 hours.

Fridge- Leftovers can be stored in a sealed container or jar in the fridge for about 2 weeks.

Freezer- Place in sealed containers for up to 1 month, then thaw in the fridge overnight. 

More Pumpkin Desserts

Easy Crockpot Pumpkin Butter in Glass Jar on White Marble Background.
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Crockpot Pumpkin Butter

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Easy pumpkin butter recipe from scratch, homemade with simple ingredients in crockpot. Loaded with pumpkin pie spice. Great as a spread, filling or topping.
Yield: 4 Cups

Ingredients

  • 2 cans Pumpkin puree, 15 oz. cans each
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 cup Apple cider, Or apple juice
  • 1/2-1 tbsp Pumpkin pie spice, Adjust according to your taste

Instructions 

  • Add pumpkin puree, granulated sugar, brown sugar, apple cider, pumpkin pie spice in a slow cooker
  • Mix everything together. 
  • Cover and cook on Low heat for 6 hours, stirring often, to prevent scorching. 
  • Cook uncovered without lid for 30 minutes to thicken it even further, if you like. Remember that this butter will thicken a little more as it cools. 
  • Let it cool completely and enjoy! 

Notes

  • Stir often because this allows even cooking. 
  • Adjust the amount of spices based on your preference. 
  • Leftovers can be stored in a sealed container or jar in the fridge for about 2 weeks. It can also be frozen in sealed containers for up to 1 month and thawed in the fridge overnight. 
  • How to thicken butter? Just cook it uncovered, without lid, for longer. It will also thicken a bit more as it cools.
  • Read additional variations and tips above.

Nutrition

Calories: 386kcal, Carbohydrates: 97g, Protein: 2g, Sodium: 20mg, Potassium: 504mg, Fiber: 6g, Sugar: 86g, Vitamin A: 33070IU, Vitamin C: 9.2mg, Calcium: 83mg, Iron: 3.3mg
Course: Breakfast, Dessert
Cuisine: American
Calories: 386
Author: Abeer Rizvi

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