This Slow Cooker Pumpkin Butter will fill your house with the scent of fall. Made with a few simple ingredients with minimal prep. Delicious on toast, waffles, or stirred into yogurt.
What's more fall than pumpkin pie spice simmering in a slow cooker?! Maybe if you make it while wearing a cozy sweater, with a light rain rapping on the window, while Hocus Pocus plays in the background. Good thing I'm making this in August.
- canned pumpkin puree
- apple cider
- pumpkin pie spice
- lemon juice
In the bowl of a slow cooker or multi-cooker, add a 29 ounce can of pumpkin puree, ½ cup of apple cider, ½ cup of sugar, 2 teaspoons of pumpkin pie spice, and 1 tablespoon of lemon juice. Stir to combine.
Cover, and cook on high for 3-4 hours, or low for 4-5 hours. Stir every hour. Let it cool, and store in airtight jars.
- You can also use apple juice instead of cider, or leave it out all together for a thicker texture and more intense flavor.
- If you don't have pumpkin pie spice, use 1 teaspoon of cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon of ginger, and a pinch of all spice or ground clove.
- You can also make this on the stovetop by bringing all ingredients to a boil, reducing to a simmer, and cooking for about 20-30 minutes, stirring frequently.
Can you freeze this pumpkin butter?
Yes! Let your pumpkin butter cool completely, and transfer to ziptop bags, or freezer-friendly containers with lids. Store in the freezer for up to 6 months.
Can you make this on the stovetop?
This can be made on the stove instead of a slow cooker. Combine all of the ingredients in a pot, and bring to a boil over high heat. Reduce heat to low, and simmer for 20-30 minutes, stirring often until thickened.
How long does this pumpkin butter last?
If stored covered in the refrigerator, this slow cooker pumpkin butter can last up to 3 weeks. If stored in the freezer, it can last up to 6 months.
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Did you make this recipe? Leave me a comment and a rating to let me know how it came out!