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!
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.
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.
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
- Whisk together all the ingredients and put into the crock pot. Turn on LOW and cook for one hour.
- 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.
- Crock pots vary a bit, so your butter might take a little more or less time.
- 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.
- 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.
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.
Don’t forget to pin this easy Crock Pot Pumpkin Butter!
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!
20 Comments
Richard
December 1, 2018 at 7:04 pmWas wondering if a small amount of lemon juice would change it much. That way it would have a longer shelf life if canned.
Sue
December 1, 2018 at 7:38 pmLemon and pumpkin don’t sound like such a good match to me, but it is true that you would need to get the ph to 4.6 or lower in order to can it safely.
Angelita
November 30, 2018 at 3:36 pmI’m going to try this tonight, I’m so excited! I love anything Pumpkin :)
–Where did you get those adorable jars?? I’ve never seen them around me locally, I must have them! They have character. lol
Sue
November 30, 2018 at 3:57 pmThe jars are Weck jars, a German canning company, you can find them here (this is an affiliate link) https://amzn.to/2KKiIbR
Deana
November 29, 2018 at 8:53 amI made the pumpkin butter and it was fantastic! So easy to make. I bought more pumpkin so this time im goung to try it with the maple syrup instead of sugar. Sounds so good!
Thanks,
Deana
Sue
November 29, 2018 at 9:19 amMaple syrup sounds like a great choice!
averie @ averie cooks
September 13, 2017 at 7:21 amThis is gorgeous! I wish I had some right now! Just saw it on Foodgawker :)
Deborah Thistle
September 26, 2015 at 3:42 pmHo 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
Sue
September 26, 2015 at 4:25 pmMine 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.
Adina
September 23, 2015 at 11:06 amHi 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?
Sue
September 23, 2015 at 11:45 amNot 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.
Toni | BoulderLocavore
September 23, 2015 at 5:52 amSo perfect for fall, Sue! Will have to try this. Would love to have some waiting for me in the fridge each morning.
Jennifer @ Seasons and Suppers
September 23, 2015 at 3:57 amWhat a great idea. I’ll have to try this :)
Dom
September 22, 2015 at 9:05 amI 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!
Laura (Tutti Dolci)
September 21, 2015 at 1:45 pmPerfection, I need this pumpkin butter to go with my pumpkin spice muffins!
PurpleQueen
September 21, 2015 at 1:23 pmHi 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!
Sue
September 21, 2015 at 8:03 pmThis 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!
Chris Scheuer
September 21, 2015 at 1:11 pmIf 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!
Matthew Robinson
September 21, 2015 at 9:40 amThis sounds so incredibly good, especially on a croissant! Perfect for Fall.
Sue
September 21, 2015 at 10:01 amThanks Matt!