This golden spiced Crockpot Pumpkin Butter is your apple butter’s playful cousin. It’s sweet enough to flirt, but spiced enough to have opinions! Just slather it on your English muffins, elevate your oatmeal, or level up your vanilla ice cream. You’ll only need 5 ingredients and 5 minutes for prep!
This Crock Pot pumpkin butter should really come with a blanket and a warning label.
Given that with just one whiff of this fragrant pumpkin perfume slow cooking in your kitchen… your willpower will vanish without a trace!
If this pumpkin butter were really honest with us, it would just admit that it’s dessert in disguise.
It’s crazy delicious, just 5 ingredients, and the ultimate delish pumpkin butter treat.
Sabrena writes: "AMAZING! It's just perfect. Great flavor. Just the right amount of sweetness and spice. I'll never make it any other way."
Slather it on whatever you like. Then prepare for a perfectly thick and creamy pumpkin dream that’s pumpkin spiced to perfection.
It’s truly the tastiest way to start your day.
As a breakfast spread, this slow cooker pumpkin butter also fits right in with my dreamy Whipped Maple Butter and Cinnamon Brown Sugar Butter.
The best part is the crockpot does all the heavy lifting for you. You’ll simply dump everything into your favorite countertop appliance and get on with your happy day. Using the same easy method as my dreamy Peach Butter and cozy Crockpot Apple Butter Recipe.
So do yourself a delicious favor… and fall in love with one of the most creamiest, dreamiest Fall Pumpkin Recipes EVER!
Ingredients
This crockpot pumpkin butter is made with just 5 simple ingredients…
- Pure Pumpkin Puree – you’ll want to use 100% pure pumpkin to make this Crock Pot pumpkin butter, NOT pumpkin pie filling. Just like I use in my healthy Oat Pumpkin Pancakes and 2 Ingredient Pumpkin Muffins.
- Apple Juice – use 100% pure apple juice.
- Sugar – just your typical granulated sugar (white sugar).
- Vanilla Extract – adds a lovely sweet depth of flavor to your crockpot pumpkin butter.
- Pumpkin Pie Spice – store bought or use my homemade Pumpkin Pie Spice Recipe.
Like most of my easy Fall Crockpot Recipes, you’ll also need a 5 – 6 quart Crock Pot to make this slow cooker pumpkin butter recipe.
How to Make Pumpkin Butter
When it comes to Easy Brunch Recipes, they don’t get much simpler than this crockpot pumpkin butter!
In fact, making it is as easy to make as 1, 2, 3…
1. Combine all ingredients in a bowl, stir well.
2. Then transfer to your crock pot and cook until done.
3. Finally, store your pumpkin butter in an airtight container and refrigerate overnight before… indulging!!
That’s it. It really is that EASY!
Scroll down for the printable crock pot pumpkin butter recipe card with detailed, step-by-step instructions.
How To Store
So does pumpkin butter need to be refrigerated? Yes! Pumpkin butter is perishable, so after you cook it up in your crockpot, you’ll want to store it in an airtight container (I use mason jars) in the refrigerator for up to 1 week.
You can also freeze your crockpot pumpkin butter in those same mason jars for up to 3 months, making it one of the most ideal Breakfast Meal Prep Ideas and make-ahead Slow Cooker Thanksgiving Recipes.
When freezing, be sure to leave a little room at the top for it to expand when it freezes. Then, when you’re ready to use it, simply transfer your jar from the freezer to the refrigerator to allow it to thaw.
How To Use
So what do you eat pumpkin butter with?
This crockpot pumpkin butter is a surprisingly versatile spread, and goes great on so many things. Here are just a few of my favorites to help you get started…
- Apple Slices Dip
- Breakfast Toast Topper
- Crock Pot Sweet Potatoes Topping
- English Muffins Topping
- Muffin Tin Biscuit Topper
- Oat Flour Pancakes Topping
- Oatmeal Mix In
- Pumpkin Spice French Toast Topper
- Vanilla Ice Cream Topping
- Vanilla Yogurt Mix In
Reviews
Here’s what your frugal friends are saying about this easy slow cooker pumpkin butter recipe…
Denise writes: “I love to spread it on toast.”
Sabrena writes: “AMAZING! It’s just perfect. It’s smooth and mellow but with great flavor. Just the right amount of sweetness and spice. It made 4 and a half small jelly jars. Super easy and inexpensive to make with pantry staples. I’ll never make it any other way.”
Whitney writes: “Turned out wonderful! Loved it!”
Danielle writes: “This turned out wonderfully. I had a small fall get together and this worked as a perfect appetizer spread on French bread. I also gave my guests a jar of it to take home. Everyone absolutely loved it and it was a great way to welcome fall!”
Anna writes: “So good!!”
Eve writes: “Yummmm… I prefer pumpkin butter over apple butter! Great Christmas gifts in a little pretty container with a loaf of banana bread!”
Easy Canned Pumpkin Desserts
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Crockpot Pumpkin Butter
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 30 oz. Pure Pumpkin Puree, (not pumpkin pie filling)
- 1/2 cup Apple Juice
- 1 1/2 cup White Sugar
- 1 tbsp. Vanilla Extract
- 1 tbsp. Pumpkin Pie Spice, store bought or use my homemade Pumpkin Pie Spice Recipe
Instructions
- Gather your crockpot pumpkin butter ingredients.
- Combine all ingredients in large mixing bowl, and stir well.
- Transfer pumpkin mixture to Crock Pot, and cover with lid.
- Cook on LOW for 6 hours, stirring occasionally, until done.
- Once done, transfer to mason jars, and store in refrigerator. Be sure to refrigerate overnight prior to using, as your pumpkin butter will continue to thicken as it cools. ENJOY!
Notes
- How To Store: Store in an airtight container in the refrigerator up to 1 week, or the freezer up to 3 months. When freezing crockpot pumpkin butter, be sure to leave a little room at the top for it to expand while freezing. When ready to use your frozen pumpkin butter, simply transfer a jar from the freezer to the refrigerator to allow it to thaw.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
Oh I really want to make this now – I’ve never made homemade pumpkin butter! A toasted English muffin topped with pumpkin butter is quintessentially fall. Now we just need that fall weather to arrive!!
You are going to love it David… and that fall weather will be here before you know it!
This is such an original recipe
Well done
I am so glad you like it Delphine. I hope you are having a beautiful week!
can crock pot pumpkin butter be preserved in canning jars sealed with water bath
No, it’s recommended to never can pumpkin butter due to its low acidity and density.