With only 6 simple ingredients, Crockpot Pumpkin Butter is one of the easiest fall spreads you can make. Just add everything to your slow cooker, stir a few times as it cooks, and let the warm, cozy aroma fill your kitchen.
This classic dump-and-start recipe yields a smooth, spiced pumpkin spread that pairs perfectly with bread, muffins, cinnamon rolls, waffles, or even a spoon straight from the jar. If you’re a Pumpkin Spice Latte fan, you’ll appreciate how familiar and comforting the flavor is.
Want to save this Recipe?
Enter your email below and get it sent straight to your inbox. Along with recipes & tips every week!
What Is Pumpkin Butter
Pumpkin butter is a thick, spiced spread made from pumpkin purée combined with apple juice (or cider) and warming spices. It’s richly flavored and silky in texture. Many recipes use canned pumpkin purée for convenience and a consistent texture year-round, but you can also make it with fresh roasted pumpkin when it’s in season.
Why You’ll ♡ This
- Simple: A true dump-and-start recipe—just mix the ingredients in the crockpot and stir occasionally.
- Customizable: Adjust the spice level or swap apple juice for apple cider to suit your taste.
- Make ahead: Prepare in advance and store in the fridge or freezer for later use.
Gather a few pantry staples and you’ll have a homemade fall spread that tastes far better than store-bought.
How To Make CrockPot Pumpkin Butter
The full ingredient list and step-by-step instructions are in the recipe card below.
- Add all ingredients to the crockpot and mix to combine.
- Cover and cook on high for 3 1/2 hours, stirring at the 1-hour and 2-hour marks.
- Remove the lid for the final 30 minutes to help the mixture thicken and reduce.
Expert Recipe Tips
- Use pumpkin purée—not pumpkin pie filling—to control sweetness and texture.
- Swap unsweetened apple juice for apple cider for deeper flavor.
- For a decadent treat, try pumpkin butter warmed over ice cream or stirred into yogurt.
- Cooking times vary by slow cooker model; check progress and adjust as needed.
Delicious Variations
The recipe is excellent as written, but here are a few simple tweaks:
- Make it sweeter: Increase brown sugar to 2 1/4 cups (450 g) if you prefer a sweeter spread.
- Customize spices: Replace pumpkin pie spice with 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves for a tailored blend.
Prep Ahead and Storage
- Refrigerate: Store in an airtight container in the fridge for up to 10 days.
- Freeze: Let cool, portion into freezer bags or containers, squeeze out excess air, label, and freeze flat for up to 3 months.
- Thaw: Defrost overnight in the fridge.
- Make in bulk: Double or triple the batch for gifts—homemade pumpkin butter makes a lovely edible gift during the holidays.
Pro Tip: Freeze portions in ice cube trays for quick, single-serve amounts that are easy to thaw and use.
FAQs
How Long Is Pumpkin Butter Good For?
Homemade pumpkin butter lasts about 10 days in the refrigerator when stored in a sealed jar. If frozen, it keeps for up to 3 months.
Can You Can Pumpkin Butter?
Because pumpkin butter is dense and low in acidity, it’s not safe to can at home using traditional water-bath canning methods. For safety, refrigerate or freeze your batches instead of home canning.
Can You Make This With Fresh Roasted Pumpkin?
Yes—fresh roasted pumpkin purée works beautifully and adds a bright, fresh pumpkin flavor. Roast, purée, and measure to match the canned purée called for in the recipe.
Can I Add Alcohol To This?
If you’d like an adult variation, stir in a splash of bourbon or vodka at the end of cooking for a boozy twist. Add sparingly to taste.
More Crockpot Recipes
- Crockpot Bread Pudding
- Slow Cooker Spaghetti and Meatballs
- Crockpot Green Beans and Bacon
- Slow Cooker Whole Chicken
- Crockpot Chocolate Lava Cake
- Crockpot Mashed Potatoes
- Slow Cooker Tuscan Chicken Pasta
Serving Suggestions
- Pumpkin Biscuits
- Buttermilk Waffles
- Easy Air Fryer Flatbread
Tools Needed
- A reliable crockpot or slow cooker.
- Measuring cups and spoons.
- Basic kitchen utensils for stirring and serving.
- Storage containers or freezer bags for keeping leftovers.
Weight Watchers Points
One serving contains 9 Blue Plan SmartPoints.
Thanks for reading this Crockpot Pumpkin Butter recipe. I hope it becomes a favorite fall staple—easy to make, delicious to share, and perfect for gifts or special breakfasts.
Get The Slow Cooker Pumpkin Butter Recipe:
Don’t forget to tag #recipesfromapantry if you make Crockpot Pumpkin Butter. I love seeing your recreations!
Crockpot Pumpkin Butter
Ingredients
- 3 (15 oz / 400 g) cans pumpkin purée (not pumpkin pie filling)
- 1 3/4 cup (350 g) brown sugar
- 1 cup (240 ml) unsweetened apple juice
- 1 tsp lemon juice
- 2–3 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Add all ingredients to the crockpot and mix to combine.
- Cover and cook on high for 3 1/2 hours, stirring at the 1-hour and 2-hour marks.
- Remove the lid for the final 30 minutes to allow the spread to reduce and thicken.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Apple cider works well instead of apple juice.
- Cooking time may vary by slow cooker.