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–+ servings
Close up square image of butter in glass jar.
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Slow Cooker Pumpkin Butter

With minimal ingredients and amazing flavor, this Slow Cooker Pumpkin Butter is a Fall staple that you will use over and over again.
Prep Time5 minutes
4 hours
Total Time4 hours 5 minutes
Course: Breakfast, Butters, Dessert, Sauces
Cuisine: American
Servings: 5 8 ounce jars
Calories: 256kcal
Author: Tornadough Alli

Ingredients

  • 4 cups fresh or canned pumpkin puree
  • 1 cup dark brown sugar packed
  • ¾ cup apple cider I used Great Value Apple Cider
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Add the pumpkin puree, brown sugar, apple cider, cinnamon, pumpkin pie spice, salt, and vanilla to a slow cooker.
  • Stir everything together until combined.
  • Cover and cook on low for 4-5 hours, stirring occasionally.
  • Allow to cool, spoon into jars and enjoy or store for later.

Notes

  1. You can use canned or fresh pumpkin puree, they will be different colors.
  2. This can be made on the stovetop, see above on how to do that.
  3. If you cannot find apple cider you can use apple juice in it's place.
  4. Make your own pumpkin pie spice if you don't want to use store-bought.
  5. This goes great on or in so many different things, see above on some ideas.
  6. Make sure you let this cool before placing into the jars.
  7. If you want to make it smoother you can blend with an immersion blender or place in a regular blender or food processor.
  8. You can easily double this recipe to make more to freeze or give as gifts!
  9. This needs to be refrigerated because it is not canned for being shelf stable.

Nutrition

Calories: 256kcal | Carbohydrates: 64g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 140mg | Potassium: 505mg | Fiber: 6g | Sugar: 53g | Vitamin A: 30507IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 3mg