Crock Pot Pumpkin Butter

Golden pumpkin butter made easy in the crockpot

Crock Pot Pumpkin Butter ~ this easy slow cooker pumpkin butter recipe is the first thing I make every fall.  It’s super easy to throw together and the kitchen smells amazing!

This super easy to make silky pumpkin butter is a must for fall breakfasts!

Homemade Pumpkin Butter in the crock pot

Fruit butters (yes, pumpkin is technically a fruit) are the luxurious cousins of jams and jellies, and they’re even easier to make.  For a butter, fruit is first cooked, then pureed, and then cooked down further to a paste consistency, without the use of pectins.  You can’t beat their silky texture, or the flavor that is developed as the puree reduces down.  Butters are generally lower in sugar than most preserves, and you can customize the type and amount of sweetener to suit your tastes and needs.  Pumpkin butter is probably the easiest of all because when you use canned pumpkin puree the first step is done for you.  On top of that I’ve developed this recipe to be made in the crock pot!  All you have to do is add a bit of sweetener, some spices, and let it cook away for a few hours.  Oh, and you’ll get some great bonus aromatherapy in the process.

Luxurious Pumpkin Butter made in the slow cooker

Slather this generously on muffins, croissants, toast, or biscuits.  It would be heavenly on a scone.  I kept the spices light, I wanted the pumpkin flavor to shine through.  My secret ingredient?   The seeds of 1/2 of a vanilla bean.  It’s a nice touch.   Two cans of pumpkin puree make just about 2 cups of butter.  I spooned my butter into small WECK JARS that hold about 3/4 cup each.  I think they’d make great gifts.

Crock Pot Pumpkin Butter

Yield: approximately 2 cups

Ingredients

  • 2 15 oz cans of pumpkin puree (not pumpkin pie filling)
  • 1 cup sugar
  • 1/2 cup apple cider (or apple juice)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp (maybe more) freshly ground nutmeg
  • 1/2 tsp vanilla paste or the seeds of 1/2 a vanilla bean

Instructions

  1. Whisk together all the ingredients and put into the crock pot. Turn on LOW and cook for one hour.
  2. Stir the contents and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space.
  3. Crock pots vary a bit, so your butter might take a little more or less time.
  4. This step is OPTIONAL, but I like to pass the puree through a mesh strainer before I put it in jars. It just makes it a touch silkier. Push the puree through the sieve firmly with the back of a large spoon to get as much through as possible. Scrape the spoon along the outside of the strainer to release the thick puree.
  5. Spoon the butter into one jar, or several smaller jars and let cool. Then cap tightly and refrigerate. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.
https://theviewfromgreatisland.com/crock-pot-pumpkin-butter/

notes:

  • You can use fresh pumpkin puree for this, I have the instructions HERE.  But in my experience, the canned puree is just as good, and so it is not worth the extra effort to make it from scratch.  It’s interesting to note that canned pumpkin is nutritionally superior, as well.  If you do use fresh pumpkin puree, your cooking time may be a bit longer.
  • There are tons of variations on this.  If you’d like to skip the refined sugar, use maple sugar, maple syrup, or any sweetener you’d like.  Basically you can taste as you go and adjust it to your liking.
  • The straining process is completely optional.  I just like that added bit of silkiness that results from straining.
  • If you would like to can the butter, spoon it into sterile jars, up to 1/2 inch from the top.  Wipe the rims, screw on the tops, and put in a canning bath for 20 minutes.  Be aware that it is recommended to store pumpkin butter in the refrigerator or freezer even after canning because there is not enough acid or sugar to make it shelf stable.

Golden pumpkin butter made easy in the crockpot

If I’ve convinced you to try fruit butters, definitely give my unusual CRANBERRY BUTTER a try, it’s made in the crock pot too!

cranberry butter made in the crock pot.

 

13 Comments

  • Reply
    Deborah Thistle
    September 26, 2015 at 3:42 pm

    Ho there!
    In regard to the pumpkin butter.
    Does it retain the beautiful orange color. I tried another crock pot recipe and it turned dark brown (like apple butter) still tasted good just list it’s lovely Fall color! Help! Deborah

    • Reply
      Sue
      September 26, 2015 at 4:25 pm

      Mine turned out pretty orange, Deborah. I always hope and pray for the color to remain when I make any kind of jams and butters, and honestly, sometimes it does, and sometimes, like you say, it turns dark.

  • Reply
    Adina
    September 23, 2015 at 11:06 am

    Hi Sue. I love this. I’ve been meaning to make pumpkin butter for a few years now but never got to it. I don’t have a crock pot though, how long do you think I would have to cook this on the stove?

    • Reply
      Sue
      September 23, 2015 at 11:45 am

      Not too long, Adina, you’d just have to baby sit it so it doesn’t scorch. I would guess maybe 45 minutes or so, depending on how high you have your heat.

  • Reply
    Toni | BoulderLocavore
    September 23, 2015 at 5:52 am

    So perfect for fall, Sue! Will have to try this. Would love to have some waiting for me in the fridge each morning.

  • Reply
    Jennifer @ Seasons and Suppers
    September 23, 2015 at 3:57 am

    What a great idea. I’ll have to try this :)

  • Reply
    Dom
    September 22, 2015 at 9:05 am

    I just dusted off my crock pot this last weekend but then didn’t actually make anything because the sun came out and we had such hot weather! This pumpkin butter is so intriguing… we’re not quite as fixated in the UK with Pumpkins as you are in the US but it’s great to know the crock pot can be used for such lovely stuff!

  • Reply
    Laura (Tutti Dolci)
    September 21, 2015 at 1:45 pm

    Perfection, I need this pumpkin butter to go with my pumpkin spice muffins!

  • Reply
    PurpleQueen
    September 21, 2015 at 1:23 pm

    Hi Again, Sue,
    I seem to recal you showing us this recipe last year. I love anything pumpkin, and as a matter of fact made your pumpkin crumb cake this past weekend. It is amazing! A couple of weeks ago I made the peach butter, also amazing. I will definitely try the cranberry butter, can’t wait to see the bags of my favorite little jewels arrive in our supermarkets here in Bucks County, PA. Thanks again for another yummy post!

    • Reply
      Sue
      September 21, 2015 at 8:03 pm

      This is the first time I’ve made this – not sure what recipe you’re remembering! We haven’t gotten cranberries in the stores here yet, I’m going to pounce when I see them!

  • Reply
    Chris Scheuer
    September 21, 2015 at 1:11 pm

    If you need to test this out on anyone to see if it would really make a good gift, I’ve got my hand waving. Seriously, this stuff looks crazy good and I can’t believe how easy you’ve made it!

  • Reply
    Matthew Robinson
    September 21, 2015 at 9:40 am

    This sounds so incredibly good, especially on a croissant! Perfect for Fall.

    • Reply
      Sue
      September 21, 2015 at 10:01 am

      Thanks Matt!

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