Pumpkin Butter is a delicious fall spread made easily in the slow cooker. Spread it on your breakfast treats or mix it into other baked goods. It is the epitome of fall flavors!
I have teamed up with a select handful of some of my FAVORITE bloggers to bring you some awesome recipes today. So what’s the theme this month?
PUMPKIN of course!!! If you love pumpkin- then this will make you super happy because we have some amazing pumpkin recipes today.
I have had a little bit of an infatuation with making butters out of just about everything lately. So I just couldn’t help myself when it came to pumpkin.
It’s so easy making it in the slow cooker & OH! MY! GOSH! I’m so in heaven. I know that I love apple butter on everything- but this is DEFINITELY my new favorite spread.
I am thinking I might have to use all the pumpkins I have in the house right now & stockpile some of this to use throughout the year.
Crockpot Pumpkin Butter
You see – the thing about this season is that I just love buying pumpkins. Especially the heirloom ones, but generally we have a ton of pumpkins around here.
But the kids outgrew carving pumpkins so many years ago, which leaves me with needing to do something with all the pumpkins I pick up throughout the season.
Pumpkin butter is definitely the way to go and if I make enough, we can enjoy it all year long. I especially love whisking a little into things like oatmeal or a quick bread recipe.
Here are some commonly asked questions
Can this pumpkin butter be frozen?
You bet! That is my favorite thing to do – make a bunch and stockpile it in the freezer. Just be sure to use it within 6 months.
If you want some for the whole year, I suggest cutting and freezing the pieces of pumpkin that you would normally toss into the pot and then make another batch after the freezer stash runs out.
How many can this serve?
This recipe makes about 32 ounces if I remember correctly. It will depend on if you use a pumpkin closer to the 3 pounds or you go up to around 5 pounds – but 32 ounces is a rough estimate.
What should I do if it looks too thick?
It is perfectly okay to add a splash of water to thin out the butter if it is getting too thick during the cooking process.
What is the best way to store leftover pumpkin butter?
I keep mine refrigerated for up to 3 weeks and whatever I’m not currently using in the freezer. I have not tried canning this recipe yet.
HOW DO YOU MAKE Slow Cooker Pumpkin Butter?
- Add pumpkin, sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice and ginger to the slow cooker.
- Cover & cook on high for about 3-4 hours – stirring each hour.
- Once pumpkin pieces become softer (around 3 hours into the cooking) scoop out into a blender & blend to a smooth consistency. Or you can use an emulsion blender for this.
- Transfer the mixture back to the slow cooker, stir & cook another 30-60 minutes.
- Ladle into prepared jars. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months.
Can this recipe be doubled?
You bet. But I usually fill my crockpot with this, so you might want to have 2 going at the same time.
To make Slow Cooker Pumpkin Butter you will need…
- pumpkin cut, skinned & cubed
- granulated sugar
- brown sugar
- cinnamon
- nutmeg
- pumpkin pie spice
- ginger
Products I love when making slow cooker pumpkin butter…
This pumpkin butter recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pumpkin butter before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this spread recipe.
I’m sharing this as part of our October’s Recipe Round-Up. Want more Pumpkin Recipes???
Great Harvest Pumpkin Chocolate Chip Bread Copycat Recipe from Let’s Dish
Pumpkin Cheesecake Dip from In the Moment With
Pumpkin Power Balls from Random-osity
French Onion Soup in a Baked Pumpkin from Joyful Healthy Eats
Pumpkin Apple Butter from Mostly-Homemade Mom
Roasted Pumpkin Soup from Life Sew Savory
Pumpkin Cookies with Caramel Icing from More Than Simple Living
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Slow Cooker Pumpkin Butter
Ingredients
- 3-5 lb pumpkin cut, skinned & cubed
- 1½ cups granulated sugar
- ¾ cup brown sugar
- 3 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp pumpkin pie spice
- ½ tsp ginger
Instructions
- Add pumpkin, sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice and ginger to the slow cooker.
- Cover & cook on high for about 3-4 hours – stirring each hour.
- Once pumpkin pieces become softer (around 3 hours into the cooking) scoop out into a blender & blend to a smooth consistency. Or you can use an emulsion blender for this.
- Transfer the mixture back to the slow cooker, stir & cook another 30-60 minutes.
- Ladle into prepared jars. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
