I’m sharing my Easy Pumpkin Butter, a maple-infused, buttery spread that sparked a dozen ways to use pumpkin, from smoothies to biscuits and scones.

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I love Slow Cooker Pumpkin Butter because it’s shockingly bold for something that sounds tame. I start with pumpkin puree and a splash of pure maple syrup sometimes, and it turns into this thick, spoonable fall thing that makes me want to hide the jar.

I keep finding new ways to use it, so if you ever search Pumpkin And Maple Recipes or wonder What To Make With Pumpkin Butter, this one keeps popping up. It’s messy, a little addictive, and I’m not above licking the spoon when nobody’s looking.

Try it and tell me what you used it on.

Ingredients

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Pumpkin puree is high in fiber and vitamin A, earthy and kinda sweet
Brown sugar adds molasses warmth and sticky sweetness, more depth than white sugar
Apple cider brings natural fruit sweetness and tang, brightens the spread
Lemon juice gives sharp brightness, balances sweetness and keeps it lively
Cinnamon and spices add warm cozy aroma and complex autumnal flavor
Maple or honey gives deeper sweet flavor and subtle floral or caramel notes
Butter adds silkiness and richness, mellows spices it’s optional but luxe
Vanilla extract amplifies sweetness, rounds flavors and smells like home

Ingredient Quantities

1 (15 oz) can pumpkin puree not pumpkin pie filling

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 cup apple cider or apple juice use cider for more flavor

2 tablespoons pure maple syrup or honey optional

2 tablespoons lemon juice fresh is best

1 teaspoon pure vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter at room temperature optional

How to Make this

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1. Dump the pumpkin puree into the slow cooker, then add both sugars, apple cider or juice (use cider for more flavor), maple syrup or honey if you’re using it, lemon juice, vanilla, all the spices and the salt. Stir well so it’s all evenly mixed.

2. Turn the slow cooker to LOW and cook for 6 hours, stirring every 45 to 60 minutes and scraping the sides and bottom each time so it doesn’t stick or scorch.

3. After 6 hours check color and thickness — it should be darker and noticeably reduced. If it’s still too thin, keep cooking on LOW for another 1 to 2 hours, or switch to HIGH with the lid off for 30 to 60 minutes to evaporate extra liquid faster. Stir frequently while reducing.

4. If you want the smoothest texture, run an immersion blender right in the pot until smooth, or cool slightly and puree in batches in a countertop blender. You can also leave it slightly rustic, your call.

5. Stir in the room temperature butter if using, this makes it richer and silkier. Taste and add a tiny pinch more salt or a bit more lemon juice if it needs brightness.

6. Let the pumpkin butter cool to warm, then transfer to sterilized jars. It will thicken more as it cools, so don’t overcook it trying to hit a final thickness.

7. Store in the refrigerator for up to 2 weeks, or freeze in portions for up to 3 months. Thaw overnight in the fridge before using.

8. Tips: use pumpkin puree not pie filling, stir often so it doesn’t burn, and remember flavors deepen after a day or two so it’s even better the next morning.

Equipment Needed

1. Slow cooker (4 to 6 quart) — the main pot for the long, low cook
2. Can opener for the pumpkin can
3. Measuring cups and measuring spoons
4. Wooden spoon or heatproof silicone spatula for stirring and scraping the sides
5. Rubber spatula for scraping the slow cooker and jars clean
6. Immersion blender or countertop blender for a smooth finish
7. Heatproof ladle or large spoon for transferring into jars
8. Funnel and sterilized jars with lids for storage (freeze or fridge)

FAQ

Q: How long do I cook pumpkin butter in the slow cooker? A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring once or twice. It’s done when it’s thick and glossy and a spoon leaves a clear trail. For faster thickening, remove the lid for the last 30 to 60 minutes and stir every 10 minutes.

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, don’t use pumpkin pie filling. It already has sugar and spices so your butter will be too sweet and the flavor will be off. Use plain canned pumpkin puree or homemade purée.

Q: Can I use fresh pumpkin instead of canned? A: Yes. Roast or steam sugar pumpkins until soft, scoop and puree, then measure about 1 3/4 to 2 cups to equal one 15 oz can. If it seems watery, drain or simmer it down before using so your butter isn’t too thin.

Q: How should I store pumpkin butter and how long will it last? A: Store in clean jars in the fridge for up to 2 weeks, or freeze in airtight containers for up to 3 months. Don’t try water-bath canning this at home, because pumpkin is low acid; for shelf stable jars you need a tested pressure-canning method.

Q: Can I reduce the sugar or use maple syrup or honey? A: Yes, you can cut the granulated or brown sugar a bit, and swapping some or all sugar for maple syrup or honey is fine. Keep in mind liquid-sweeteners add moisture so taste and, if needed, cook a bit longer to reach the thickness you want.

Q: My pumpkin butter is too runny. How do I fix it? A: Transfer it to a wide shallow pan and simmer on the stove until it reduces to the texture you want, stirring so it doesn’t burn. You can also blend it smooth then finish with the optional 2 tablespoons butter for a glossy, richer spread.

Slow Cooker Pumpkin Butter Recipe Substitutions and Variations

Pumpkin puree: swap 1:1 with canned sweet potato or roasted butternut squash puree. They’re a bit sweeter so cut brown sugar by 1-2 tbsp and add 1 tbsp lemon juice if it tastes flat.
1/2 cup packed light brown sugar: use 1:1 coconut sugar or dark brown sugar. If you wanna use maple syrup or honey instead, use about 1/3 cup and reduce the apple cider by ~2 tbsp since it’s liquid.
1/2 cup apple cider or apple juice: substitute unsweetened apple juice or pear juice 1:1. For more depth try strong brewed black tea (same amount) and lessen added sugar slightly if the juice is sweet.
Spice mix (cinnamon, ginger, cloves, nutmeg): replace with 2 tsp pumpkin pie spice as a shortcut, and skip the separate spices. Adjust to taste, you can always add more cinnamon.

Pro Tips

– Use real pumpkin puree, not pie filling, and if you make your own roast it instead of boiling. Let fresh puree sit in a fine mesh strainer for a bit so excess water drains off, otherwise the butter or maple syrup won’t make it rich, it’ll just be watery.

– Wake up the spices first, don’t just dump them in and hope. Toast ground spices very briefly in a dry pan or stir them into a little warm cider or melted butter before adding, it makes the cinnamon and cloves smell way more alive. And add vanilla and lemon near the end, the acid brightens everything.

– Avoid burning by scraping the sides and bottom every time you stir, and stir regularly. If you can only check it once in a while, lower the heat and be ready to reduce off extra liquid at the end with the lid off so it doesn’t scorch while concentrating.

– For texture and storage: blitz it while warm with an immersion blender for velvety smoothness, or leave it rustic if you like. Cool completely before jarring to prevent steam and condensation, leave a little headspace if freezing, and label containers with the date so you don’t forget how old they are.

Slow Cooker Pumpkin Butter Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing my Easy Pumpkin Butter, a maple-infused, buttery spread that sparked a dozen ways to use pumpkin, from smoothies to biscuits and scones.

Servings

servings

Calories

132

kcal

Equipment: 1. Slow cooker (4 to 6 quart) — the main pot for the long, low cook
2. Can opener for the pumpkin can
3. Measuring cups and measuring spoons
4. Wooden spoon or heatproof silicone spatula for stirring and scraping the sides
5. Rubber spatula for scraping the slow cooker and jars clean
6. Immersion blender or countertop blender for a smooth finish
7. Heatproof ladle or large spoon for transferring into jars
8. Funnel and sterilized jars with lids for storage (freeze or fridge)

Ingredients

1 (15 oz) can pumpkin puree not pumpkin pie filling
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup apple cider or apple juice use cider for more flavor
2 tablespoons pure maple syrup or honey optional
2 tablespoons lemon juice fresh is best
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter at room temperature optional

Directions

Dump the pumpkin puree into the slow cooker, then add both sugars, apple cider or juice (use cider for more flavor), maple syrup or honey if you're using it, lemon juice, vanilla, all the spices and the salt. Stir well so it's all evenly mixed.
Turn the slow cooker to LOW and cook for 6 hours, stirring every 45 to 60 minutes and scraping the sides and bottom each time so it doesn't stick or scorch.
After 6 hours check color and thickness — it should be darker and noticeably reduced. If it's still too thin, keep cooking on LOW for another 1 to 2 hours, or switch to HIGH with the lid off for 30 to 60 minutes to evaporate extra liquid faster. Stir frequently while reducing.
If you want the smoothest texture, run an immersion blender right in the pot until smooth, or cool slightly and puree in batches in a countertop blender. You can also leave it slightly rustic, your call.
Stir in the room temperature butter if using, this makes it richer and silkier. Taste and add a tiny pinch more salt or a bit more lemon juice if it needs brightness.
Let the pumpkin butter cool to warm, then transfer to sterilized jars. It will thicken more as it cools, so don't overcook it trying to hit a final thickness.
Store in the refrigerator for up to 2 weeks, or freeze in portions for up to 3 months. Thaw overnight in the fridge before using.
Tips: use pumpkin puree not pie filling, stir often so it doesn't burn, and remember flavors deepen after a day or two so it's even better the next morning.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.