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. Slather it generously on muffins, croissants, toast, or biscuits (it’s heavenly on scones.)  It’s super quick to throw together, and the kitchen smells amazing!

crock pot pumpkin butter in small jars

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.

crock pot pumpkin butter with vintage spreading knife

My secret ingredient? The seeds of 1/2 of a vanilla bean…it’s the perfect touch.

I purposely kept the spices light in this recipe, I wanted the pumpkin flavor to shine through. Two cans of pumpkin puree cook down to 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.

Golden pumpkin butter made easy in the crockpot

Tips for making crock pot pumpkin butter ~

  • Go for the canned pumpkin! You can use fresh pumpkin puree for this spread, I have the instructions on how to make that 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.
  • Be vigilant during the second half of cooking to prevent scorching, as the butter really begins to thicken.
  • 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 love the extra silky texture that results from straining.

crock pot pumpkin butter pin


Golden pumpkin butter made easy in the crockpot
3.71 from 17 votes

Crock Pot Pumpkin Butter

Crock Pot Pumpkin Butter ~ this easy slow cooker pumpkin butter recipe is the first thing I make every fall. Slather it generously on muffins, croissants, toast, or biscuits (it's heavenly on scones.)  It's super quick to throw together, and the kitchen smells amazing!
Course preserves
Cuisine American
Cook Time 3 hours
Yield 2 cups
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Try these other fruit spreads, butters, and preserves!

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  • Reply
    Cheryl McAskill
    October 4, 2020 at 5:47 am

    Can this recipe be doubled?

    • Reply
      October 4, 2020 at 6:56 am

      The issue is that it will take a very long time, Cheryl. If you want to double the recipe I’d do it on the stove.

  • Reply
    Nina Angela McKissock
    September 10, 2020 at 2:27 pm

    5 stars
    Oh my goodness you know how to cook! These are wonderful recipes! Thank you. Wow.

  • Reply
    November 20, 2019 at 12:05 pm

    So I know you mentioned vanilla Bean being the key but I don’t have that can I just use regular vanilla? If so how much?

    • Reply
      November 20, 2019 at 12:09 pm

      Use a teaspoon, or more to taste.

  • Reply
    October 3, 2019 at 1:42 pm

    Hi Sue – I was going to make this with maple syrup. How much would you suggest I use? I am thinking 1 cup is likely too much… thanks 🙂

    • Reply
      October 3, 2019 at 3:02 pm

      I think 1/2 – 1 cup, either would work. Remember pumpkin puree is not sweet at all, so the extra syrup might be needed.

  • Reply
    September 17, 2019 at 8:09 am

    I’m new at canning… can you preserve this pumpkin butter by water bath canning?

    • Reply
      September 17, 2019 at 8:12 am

      It’s not advisable to can pumpkin butter Michelle, it’s because pumpkin is not acidic enough to can safely. You might try freezing it for longer storage.

  • Reply
    August 18, 2019 at 7:14 am

    Can you use this recipe for safe canning? This would make a wonderful gift if it was shelf stable ….

    • Reply
      August 18, 2019 at 7:18 am

      It’s interesting, but authorities say that pumpkin butter shouldn’t be canned at home. It can be commercially canned, but home canning isn’t safe because pumpkin and squash are really low in acid, and acid is needed for safe preservation. Even if you add lemon juice or vinegar (which wouldn’t taste very good) you can’t get pumpkin up to a reliably safe ph level. The best way to preserve homemade pumpkin butter is in the freezer, and that would certainly last until the holidays.

  • Reply
    December 1, 2018 at 7:04 pm

    Was wondering if a small amount of lemon juice would change it much. That way it would have a longer shelf life if canned.

    • Reply
      December 1, 2018 at 7:38 pm

      Lemon 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.

  • Reply
    November 30, 2018 at 3:36 pm

    I’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

    • Reply
      November 30, 2018 at 3:57 pm

      The jars are Weck jars, a German canning company, you can find them here (this is an affiliate link)

  • Reply
    November 29, 2018 at 8:53 am

    5 stars
    I 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!

    • Reply
      November 29, 2018 at 9:19 am

      Maple syrup sounds like a great choice!

  • Reply
    averie @ averie cooks
    September 13, 2017 at 7:21 am

    This is gorgeous! I wish I had some right now! Just saw it on Foodgawker 🙂

  • 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
      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
    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
      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
    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
    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
      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
      September 21, 2015 at 10:01 am

      Thanks Matt!

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