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Crock Pot Pumpkin Butter ~ this easy slow cooker pumpkin butter recipe is the first thing I make every fall. It's super easy to throw together!


2 cups

Total time

120 minutes




  • 2 oz 15 cans of pumpkin puree (not pumpkin pie filling)
  • 1 cup sugar
  • ½ cup apple cider (or apple juice)
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp allspice
  • ¼ tsp (maybe more) freshly ground nutmeg
  • ½ tsp vanilla paste or the seeds of 1/2 a vanilla bean


  1. Whisk together all the ingredients and put into the crock pot. Turn on LOW and cook for one hour.
  2. Stir the contents and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space.
  3. Crock pots vary a bit, so your butter might take a little more or less time.
  4. This step is OPTIONAL, but I like to pass the puree through a mesh strainer before I put it in jars. It just makes it a touch silkier. Push the puree through the sieve firmly with the back of a large spoon to get as much through as possible. Scrape the spoon along the outside of the strainer to release the thick puree.
  5. Spoon the butter into one jar, or several smaller jars and let cool. Then cap tightly and refrigerate. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.
  6. View the recipe instructions at The View From the Great Island

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