Pumpkin butter is a rich, delicious way to celebrate fall. Made in the slow cooker, this recipe is simple to make and is as delightful on toast as it is jarred up as a hostess gift.
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One of my favorite fall recipes is apple butter, and this pumpkin butter quickly became a seasonal staple. It’s comforting to put the slow cooker on low before bed and wake up to the warm scent of cinnamon and pumpkin filling the house.
If you love pumpkin, this homemade pumpkin butter is smooth, richly spiced, and perfect on toast with a hot cup of coffee. It’s also an easy and thoughtful hostess gift when jarred up for friends.
WHAT IS PUMPKIN BUTTER?
Despite the name, fruit butters—including pumpkin butter—don’t contain dairy butter. They are fruit-based spreads cooked down with sweeteners and spices until smooth and concentrated. This pumpkin version captures the gentle flavor of pumpkin enhanced by warm fall spices and a touch of sweetness.
HOW TO MAKE PUMPKIN BUTTER IN THE SLOW COOKER
This recipe is suited to a slow cooker, which lets the pumpkin gently break down over several hours. Cooking it overnight is an easy, hands-off method that fills the kitchen with a cozy aroma.
What kind of pumpkin to use
This recipe uses a whole pumpkin rather than canned pumpkin puree. Choose a smaller pie pumpkin (also called a sugar pumpkin), not the large carving pumpkins. Pie pumpkins have dense, sweet flesh ideal for purees and spreads and are often available in produce sections or farmer’s markets.
Cut the pumpkin in half with a large, sharp knife, scoop out the seeds (save them for roasting if you like), peel the rind, and chop the flesh into rough chunks. The pumpkin will cook down, so uniform pieces aren’t necessary.
Other ingredients you’ll need
In addition to the pumpkin, you’ll need:
- Apple cider or apple juice: Adds moisture and a complementary flavor while keeping the pumpkin from drying out during long cooking.
- Light brown sugar & maple syrup: A combination of brown sugar and maple syrup balances sweetness and depth of flavor.
- Pumpkin pie spice: Use 2 teaspoons to 1 tablespoon depending on how spiced you like it; start modestly and adjust after cooking.
- Pinch of salt: Enhances and balances the flavors.
- Vanilla extract: A splash at the end brightens the spread; vanilla bean paste can be used in its place.
Making this recipe
Add the pumpkin chunks to the slow cooker, pour in the cider or juice, then add brown sugar, maple syrup, pumpkin pie spice, and a pinch of salt. Cover and cook on low for 10–12 hours.
After cooking, remove the lid and puree the mixture until smooth using an immersion blender or transfer to a blender in batches. Stir in vanilla, taste, and adjust sweetness or spice as desired. For a thicker consistency, cook uncovered on low for up to 2 more hours.
SERVING SUGGESTIONS
Pumpkin butter is versatile. Spread it on toast, English muffin bread, buttered biscuits, or use it as a filling for cinnamon rolls. It also works well swapped in recipes that call for apple butter or as a flavor boost in baked goods and breakfast dishes.
STORAGE
Store pumpkin butter in jars in the refrigerator for up to one week. For longer storage, freeze it for up to six months—leave headspace in jars to allow for expansion and prevent cracking. Note: this recipe has not been tested for traditional canning and may require adjustments for safe shelf-stable preservation.
Pumpkin Butter
Equipment
- 6-quart slow cooker (or similar size)
Ingredients
- 1 pie pumpkin (sugar pumpkin), about 4 pounds
- 1/2 cup apple cider or apple juice
- 1/3 cup light brown sugar
- 1/3 cup maple syrup
- 2 teaspoons to 1 tablespoon pumpkin pie spice
- Pinch of salt
- 1 1/2 teaspoons pure vanilla extract
Video
Instructions
- Using a large, sharp knife, carefully cut the pumpkin into quarters and remove the seeds. Reserve seeds for roasting if desired.
- Peel the pumpkin with a sharp peeler, then cut the flesh into chunks and add to the slow cooker.
- Add the apple cider or juice, brown sugar, maple syrup, pumpkin pie spice, and a pinch of salt. Cover and cook on low for 10–12 hours.
- Remove the lid and puree the mixture until smooth using an immersion blender. Stir in the vanilla extract.
- Taste and adjust sweetness, adding additional brown sugar 1 tablespoon at a time if needed. Add up to another teaspoon of pumpkin pie spice if desired.
- For thicker pumpkin butter, cook uncovered on low for up to 2 more hours until it reaches your preferred consistency.
- Transfer to jars and store covered in the refrigerator for up to a week or freeze for up to six months.
Notes
I have successfully made this recipe in both 3.5-quart and 6-quart slow cookers.
I have not tested canning this recipe, so I cannot advise on adjustments for safe shelf-stable canning.
Makes about 4 cups.
Nutrition
Serving: 2 tablespoons • Calories: 35 kcal • Carbohydrates: 9 g • Protein: 1 g • Fat: 0.1 g • Sugar: 6 g • Vitamin A: 4827 IU • Potassium: 208 mg
Nutrition information is automatically calculated and should be used as an approximation.
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