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Pumpkin Butter in the Crock Pot

Pumpkin butter will find its way into your meals– spread on toast, use instead of mayo on a turkey sandwich or drizzle it on top of ice cream. The crock pot makes easy work of this recipe.
Pumpkin butter in a mason jar on wooden cutting board

Let’s hang on to fall flavors just a bit longer, shall we? You’ve seen loads of canned pumpkin at the grocery store and there is more to it than pumpkin pie. Stock up on a few extra cans before they disappear. Better yet, start with a (real!) pumpkin, roast it and then puree it to use in this recipe and many others. Some pumpkins are better for cooking than others. The small, pie pumpkins are suitable for cooking.

Neighbors of mine gave us a few pumpkins from their garden which again confirms that food grows without trouble in Colorado and the fact that nothing grows successfully at my house is a reflection on me and not the soil/altitude/weather/etc. Maybe I’ll have better luck next year but I’ll choose kind neighbors over a plentiful garden any day! I knew I wanted to use their pumpkins in the kitchen to return the favor. I started with this pumpkin butter and also made a pumpkin bread. They were happy to see their garden labor transformed into such goodies!

To make a pumpkin puree I followed The Pioneer Woman’s lead, click here for more details. It didn’t take much effort and was very satisfying to end up with homemade puree. The crock pot does the remainder of the work to cook the puree, along with some sugar and spices, down to a smooth and flavorful butter-like spread.

Yield: 3 cups

Pumpkin Butter in the Crock Pot

Pumpkin butter in a mason jar

Pumpkin butter is ready to be spread on toast, sandwiches, cakes, macarons, and more!

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Ingredients

  • 3 cups pumpkin puree
  • 1/2 cup brown sugar
  • 2 teaspoon cinnamon
  • 1/4 freshly ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Put all of the ingredients into the crock pot.
  2. Cook on low for 3-4 hours.
  3. Puree to desired consistency
  4. Refrigerate for up to 2 weeks.

Notes

Store in the refrigerator

Nutrition Information:

Yield:

48

Serving Size:

1 tablespoon

Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

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overhead photo of pumpkin butter in a jar on cutting board next to a pumpkin
 
Let #PumpkinSeason go on all year! You’ll love these pumpkin recipes:

Kitchen Tools used in this Recipe:

I use my Instapot for all Crock Pot Recipes; a traditional Crock Pot works well too.
 
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