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–+ servings
Slow Cooker Pumpkin Butter

Creamy Slow Cooker Pumpkin Butter for Cozy Fall Moments

Delight in the flavors of autumn with this Slow Cooker Pumpkin Butter, perfect for spreading on toast or pancakes.
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Prep Time 10 minutes
Cook Time 4 hours
Cooling Time 1 hour
Total Time 5 hours
Servings: 8 jars
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Butter
  • 15 ounces Canned Pumpkin Puree 100% pumpkin puree, not pie filling
  • 1 cup Light Brown Sugar Can substitute with white sugar
  • 1/2 cup Apple Juice/Cider Orange juice can be substituted
  • 1 teaspoon Ground Cinnamon 2 tablespoons of pumpkin pie spice can be used as a substitute
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Ginger
  • 1 pinch Salt

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow Cooker Pumpkin Butter
  1. In a slow cooker, add the canned pumpkin puree, light brown sugar, apple juice, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and a pinch of salt. Stir until well combined.
  2. Cover your slow cooker and set it to LOW for 4 hours or HIGH for 2 hours.
  3. Carefully uncover the slow cooker and stir the pumpkin butter. Allow it to cool for about an hour.
  4. Scoop the pumpkin butter into clean jars, leaving space at the top for expansion if freezing. Seal tightly with lids.
  5. Refrigerate for up to two weeks or freeze for up to six months.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 25gProtein: 1gSodium: 5mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 2000IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Always use 100% canned pumpkin puree for the best flavor. Adjust sweetness and spices according to personal preference.

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