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Slow-Cooker Pumpkin Butter Recipe

4.9 from 96 reviews

This Slow-Cooker Pumpkin Butter is a rich, spiced spread made from pumpkin puree, sugars, apple cider, and warming pumpkin pie spices, slow-cooked to a thick, luscious consistency. Perfect for spreading on toast, stirring into oatmeal, or adding to your favorite fall recipes.

Ingredients

Scale

Pumpkin Butter Ingredients

  • 2 (15-oz.) cans pumpkin puree
  • 3/4 cup (150 g) granulated sugar
  • 2/3 cup apple cider
  • 1/3 cup (71 g) packed light brown sugar
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon kosher salt

Instructions

  1. Mix Ingredients: In a slow cooker (at least 2 quarts), combine the pumpkin puree, granulated sugar, apple cider, light brown sugar, pumpkin pie spice, vanilla extract, and kosher salt. Stir until all ingredients are well incorporated.
  2. Cook the Pumpkin Butter: Cover the slow cooker and cook on the High setting. Stir the mixture every hour to prevent sticking and to ensure even cooking. Continue cooking for 2 to 3 hours until the mixture thickens to your desired consistency.
  3. Cool and Store: Once thickened, let the pumpkin butter cool slightly. Transfer it into mason jars or airtight containers. Refrigerate until ready to use, allowing the flavors to meld and the butter to further thicken.

Notes

  • Stirring every hour is important to prevent the pumpkin butter from sticking to the sides and burning.
  • This recipe can be adjusted for sweetness by varying the amount of granulated and brown sugars.
  • Use fresh pumpkin puree if preferred, but canned is convenient and works well.
  • Store pumpkin butter in the refrigerator for up to 2 weeks or freeze for longer storage.
  • This spread is excellent on toast, pancakes, or stirred into yogurt and oatmeal.

Keywords: pumpkin butter, slow cooker pumpkin butter, pumpkin spread, fall recipes, pumpkin puree recipe, slow cooker recipes, pumpkin spice