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 mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 Cups
Calories: 386kcal
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!
- 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.
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