Autumn brings the urge to cozy up at home with comforting flavors. One simple and delightful way to do this is through a crockpot pumpkin butter recipe.
As the season rolls in, having an easy pumpkin butter recipe that's easy to make and filled with fall flavors is almost a necessity. This delicious recipe for crockpot pumpkin butter is just that.
It's an easy pumpkin recipe using simple ingredients. It doesn't require much fuss yet delivers that sweet, spicy kick we all love about fall.
Making your own pumpkin butter is more than just about cooking; it's about bringing the warmth and comfort of the season into your home.
⬇️Want the printable recipe card? It's at the bottom of this post.⬇️
It's perfect for those chilly mornings when you only want a warm slice of toast slathered with this pumpkin delight. Besides, it's a fantastic homemade gift idea for friends, family, or hosts at autumn gatherings.
Why you'll love this perfect pumpkin butter recipe
For example, This pumpkin butter is one of my new favorite pumpkin recipes. Here are the reasons why.
Easy to Make Crock Pot Pumpkin Butter Recipe
This crockpot pumpkin butter recipe is a true set-it-and-forget deal. Like my slow cooker apple butter, it's so easy to make.
Just place the ingredients in the crockpot or slow cooker and let it do its job. It's that simple. And during the cooking process, as it slow cooks, your home will smell amazing. Perfect for pumpkin spice lovers
Versatile Pumpkin Recipe
Crockpot pumpkin butter isn't just for your morning toast. This fruit butter is an excellent add-on to pancakes, ice cream, English muffins or even a dollop on your morning oatmeal. It's a sweet way to add a little autumn to many dishes.
The basic ingredients are easy to find, making this recipe a cost-effective way to enjoy or share a little fall flavor.
Tip: Want more delicious pumpkin recipes? The best way to find them is to head over to our sister site, Recipes From Leftovers where we post our favorite recipes each week. Visit it for delicious ways to use up your leftovers and make frugal meals. Last week, we covered all things pumpkin. New recipes every week!
Pumpkin Butter Ingredients
The ingredient list is short and sweet. You'll need a can of pumpkin puree, brown sugar and granulated sugar for sweetness, pumpkin pie spice for that classic fall flavor, and a bit of vanilla extract to round things out.
These are all readily available, and you might have most of them in your pantry already.
How to Make Pumpkin Butter
The process for making this slow cooker pumpkin butter recipe is straightforward.
Start by mixing all the ingredients, except for the vanilla extract, in the crockpot. Then give it a good stir to make sure everything is well combined.
Next, set the crockpot or slow cooker setting on high for the first hour, then give it another stir. Reduce the heat to low and let it simmer for 3-4 hours.
The mixture will thicken and darken as it cooks. Once done, stir in the vanilla extract and ladle the pumpkin butter into freezer jars. It's a simple recipe with delicious and comforting results, making two 8-ounce jars.
What to serve with it
This homemade pumpkin butter recipe is a pretty versatile spread. It pairs well with French toast, muffins, pancakes, or even crackers.
It's a quick and easy way to add extra flavor to various foods, including homemade biscuits and crescent rolls, a perfect spread for snacks during those chilly fall mornings.
Crockpot Pumpkin Butter FAQs
Here are some commonly asked questions about making pumpkin butter.
How to store this easy slow cooker pumpkin butter?
Store this delicious slow cooker pumpkin butter in an airtight container in the fridge, such as a mason jar. It'll keep well for up to 7-10 days. For longer storage, follow the canning instructions to ensure it stays fresh.
Can I use fresh pumpkin?
Yes, you can use fresh pumpkin. Just cook it down to a fresh pumpkin puree before using it in this delicious pumpkin butter recipe.
It might take a bit longer, but you'll get a fresh, homemade pumpkin puree taste.
What substitutions can I make?
Try using maple syrup instead of brown sugar. You might enjoy changing pumpkin pie spice to a customized mixture of cinnamon, ginger, cloves and nutmeg.
Can I preserve this homemade version of pumpkin butter?
Over the years, I've written many posts on how to create and store long-shelf-life foods. And yes, you can preserve pumpkin butter after making it with this simple slow cooker method.
If you want to can the pumpkin butter to put up, wipe down the edges of the jar until clean. I recommend using a pressure canner rather than water bath canning to be sure it is safe. Refer to the Ball Book of Canning for safe canning practices for the best results.
Process the jars at 10-pound pressure for 30 minutes.
Any tips for making this recipe on a budget?
Buying ingredients in bulk or when they're on sale is a smart way to save. Making your own pumpkin puree from fresh pumpkins, especially if you grow your own pumpkins or if you can get them cheaply, can also cut down the cost.
This crockpot pumpkin butter recipe is a simple yet delightful way to enjoy fall flavors this time of year. It's not just about making a tasty spread but about enjoying the process and the cozy, comforting vibe it brings into your home.
Whether treating yourself or sharing it as a great gift with others, it's a great way to celebrate the holiday season without breaking the bank. Plus, it's an easy recipe that doesn't require much time or skill, making it a perfect choice for anyone looking to enjoy some homemade fall goodness.
- 29 oz can of pumpkin puree( not pumpkin pie filling)
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- Place all ingredients except for vanilla extract in the crockpot.
- Stir to combine everything well.
- Replace the lid and cook on high for 1 hour.
- Stir and reduce to low heat.
- Remove the lid from the crockpot.
- Stir often and cook for another 3-4 hours or until it has reduced down, thickened, and darkened.
- You will know it is ready when it is a rich color and sticks thick on the spoon.
- Scoop with a ladle into jars.
- Place in the refrigerator and use within 7-10 days.
- Makes two 8 oz jars.
If you want to can the pumpkin butter to put up, wipe down the edges of the jar until clean. I recommend using a pressure canner rather than the water bath can to be sure it is safe.
Process the jars at 10-pound pressure for 30 minutes.
Nutrition InformationYield 64 Serving Size 1 tablespoon
Amount Per Serving Calories 39Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 10gFiber 0gSugar 9gProtein 0g