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Easy Crockpot Pumpkin Butter in Glass Jar on White Marble Background.
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5 from 1 rating

Crockpot Pumpkin Butter

Easy pumpkin butter recipe from scratch, homemade with simple ingredients in crockpot. Loaded with pumpkin pie spice. Great as a spread, filling or topping.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 Cups
Calories: 386kcal
Author: Abeer Rizvi

Ingredients

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