Slow Cooker Pumpkin Butter

Make this creamy, sweet, and spiced Pumpkin Butter right in your slow cooker! You won’t believe how easy it is to make and how delicious it tastes on toast, biscuits, or stirred into your morning yogurt.
This Slow Cooker Pumpkin Butter recipe is a must-make for fall, great on toast or even ice cream. Transform canned pumpkin puree into decadent fruit butter with ease.

Whether you make apple butter or this pumpkin butter, you are in for a treat! We love to give as gifts to friends and neighbors.

Why this recipe works
This slow cooker pumpkin butter recipe tastes like heaven. I can not hold myself back from eating it at all times of the day on buttered toast. It tastes like pumpkin pie, but I think it tastes even better.

I clearly remember the first time I saw pumpkin butter. I was in elementary school, and we were on our yearly field trip to a local apple orchard. My parents had given me a crisp five dollar bill to buy something from the gift store there, and while the other kids had gravitated to the cookies, coloring books, and little plastic toys with their allowance, something more culinary caught my eye—pumpkin butter!

🎃🍂 Slow Cooker Pumpkin Butter 🎃🍂

Ingredients:

1 (29 oz) can pumpkin puree (or about 3 1/2 cups homemade pumpkin puree)
1 cup apple juice or cider
1 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
Directions:

Prepare the Ingredients:

In a slow cooker, combine the pumpkin puree, apple juice or cider, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, and salt.
Stir well to combine all the ingredients.
Cook the Pumpkin Butter:

Cover the slow cooker with the lid slightly ajar to allow steam to escape. This helps the mixture thicken.
Cook on low for 6-8 hours, stirring occasionally, until the mixture is thick and dark in color. The pumpkin butter is ready when it reaches a spreadable consistency.
Cool and Store:

Once cooked, let the pumpkin butter cool to room temperature.
Transfer it to airtight containers or jars.
Store in the refrigerator for up to 2 weeks or freeze for longer storage.