slow cooker pumpkin butter recipe

Did you know that there is a canned pumpkin shortage this year?  I figured this out as I went to 5 different stores looking for canned pumpkin.  When I want something and I cannot have it, I tend to get a little obsessed.  I don’t even remember what I was wanting to make with the pumpkin, but I was unable to get it, therefore, I became obsessed.  Eventually, I got my hands on some but not a normal size can.  Beggars cannot be choosers.  I had my friend at my trusty bakery supply store order me what he could get and he could only get the vat o’ pumpkin.  So, I made some pumpkin butter.  And a whole lot of other pumpkin goodness.

slow cooker pumpkin butter recipe

Want the easiest recipe for pumpkin butter ever?  Not only easy, but the perfect thing to put on a piece of toast or a fresh biscuit.  Sweet, spicy, and rich pumpkin flavors.  Not only is this pumpkin butter great on delicious baked goods, it is also delicious in a baked good.  More on that later this week.

slow cooker pumpkin butter recipe2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

slow cooker pumpkin butter recipeReady for the easiest recipe ever?  Put everything in the slow cooker.

slow cooker pumpkin butter recipeGive it a stir and turn the slow cooker on.  Cook on the low heat setting for 5 to 6 hours.

slow cooker pumpkin butter recipeLet the pumpkin butter cool for one hour or cover and refrigerate overnight.  See?  The easiest recipe ever.

slow cooker pumpkin butter recipeI put mine in canning jars.  They will keep in the fridge for one week or in the freezer for up to 6 months.

slow cooker pumpkin butter recipeI cut out a cute square of orange, fall-ish fabric and tied the top with some thin black rickrack.  Then I put on a cute little owl sticker.  Wouldn’t you love to get a little gift like this?

slow cooker pumpkin butter recipe

I would.  And I would use to put on my English muffin the next morning.  With some cream cheese.  And it is going to be a perfect way to start your day.

Slow Cooker Pumpkin Butter


  • 2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
  • 1 1/4 cups maple syrup
  • 1/2 cup apple juice
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. Put everything in the slow cooker.
  2. Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
  3. Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
  4. I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.

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100 Responses to Slow Cooker Pumpkin Butter

  1. Ha love the GIANT can of pumpkin! And this is such a great recipe…pumpkin-y pumpkin at its best…! So excited to try to make our own…that is if we can locate pumpkin puree!!

    • bakedbree says:

      Isn’t that can funny? I am starting to see it in stores now. When I was looking in early September there was no luck.

  2. Tracy says:

    I love pumpkin butter! Your packaging is adorable. :-)

  3. Mia says:

    YUM! I Seriously need something like this to start our Fall days off right! (Even though it’s going to be 90 degrees in AZ today) Love the gift idea too. So sweet, simple and quick with the slow cooker doing most of the work. I’ll let you know how mine turns out and if we are in a canned pumpkin shortage too. :-)

    • bakedbree says:

      This was the easiest way I have ever seen to make it and I had some very happy neighbors! Isn’t it weird for it to be “fall” when it is 90 degrees outside?

  4. Linda says:

    The commissary had a huge bunch of it the other day. :)

  5. yum! i just imagine how good that smells cooking all day! i can’t wait to see your recipes including the pumpkin butter!

  6. yum! I love all things pumpkin! This looks like the perfect spread for toast….hmmm would be interesting on a veggie sandwich as well with some goat cheese! Will definitely need to try! I would have never thought to use a slow cooker for this! Thanks for the great recipe!

  7. Christina says:

    so funny- im eating an english muffin with pumpkin butter on it right now! hahah

  8. Lisa says:

    That is a wonderful gift idea, especially the cute decorating tip. It’s so easy to do and yet looks spectacular. I’ll have to remember that for when Christmas comes around. The pumpkin butter also looks delicious. I know I’d enjoy receiving that from someone.

  9. Traci says:

    This sounds yummy! It’s a spreadable version of my favorite — pumpkin pie (my birthday is on Turkey Day this year =o). I was wondering, if I wanted to make more, maybe 8 jars, would you suggest cooking longer or in multiple batches. Thoughts??

    • bakedbree says:

      That is a really good way to describe it. Spreadable pumpkin pie. You can absolutely double it. I would just cook it a bit longer.

  10. Ashley says:

    My friend directed me to your recipe. We LOVE pumpkin at our house and as soon as it cools down I like to bake several pie pumpkins. I can’t wait to make this! I’m making apple butter today-we’re peanut free so it’s been tricky finding good alternates to put on sandwiches for an easy lunch.

  11. alison says:

    Making this today and can hardly wait to taste it! Have my jars ready too. What a wonderful idea to share this as a fall treat with friends and neighbors!

  12. just the other day i was googling how to make pumpkin butter—love that this can be made in the crockpot. i can’t wait to try!

  13. Holly says:

    Yummmmmmm. Still waiting for pumpkin to show up here

    • bakedbree says:

      I am just starting to see it. When you do, stock up!

      • Margaret says:

        I saw I saw an interview with a rep from the Libby Company on TV a few days ago. He said there will be no shortage this year. I bought pumpkins and made my own puree and froze it before I found that out, though!

  14. sarah says:

    I am addicted to pumpkin butter! I have been waiting ALL year for fall to get here again for pumpkin butter well… and apple cider. Your recipe looks yummy, and I love how festive you made your jars with the cute little owls- I bet they make great little gifts. Too fun!

  15. Oh man. I’ve been meaning to make something with pumpkin for a while. This looks amazing and I can smell it already. Awesome idea. :)

  16. Bree – could the packaging get any cuter?? Love the owls (and the recipe!) :)

  17. Kelsi says:

    This looks amazing. Looks like a great way to add a taste of autumn to breakfast.

  18. Beth says:

    this looks so good! I definitely wanna try it! Oh, and the canned pumpkin shortage seems to be worldwide.. I live in Puerto Rico and Ive visited 4 different stores trying to find it, and still no luck 😛

  19. belinda says:

    bree, this looks DELICIOUS! however, i do not have a slow cooker. would this recipe work if i left it on the lowest heat on a regular stove for the same amount of time?

  20. jasmine says:

    awesome post!

    i moticed you mentioned fresh pumpkin could be used as well. just chunks of uncooked fresh pumpkin? or should i make pumpkin puree out of it and then continue with this awesome recipe?

    • bakedbree says:

      I would make a puree and use that. The puree has a lot less water in it and I am not sure that the consistency would be right it you used uncooked pumpkin.

  21. Emly says:

    Love your recipe, can’t wait to try it! I am interested in giving as gifts. If I put the pumpkin butter in sterilized jars and use the cold canning process, will it last more than a week in the fridge? I want to give as Thanksgiving gifts to make ahead. Thanks!

  22. Margaret says:

    I made the slow cooker pumpkin butter yesterday. I like it a bit spicier, so I kicked the spices up a notch. I probably ate a half pint jar of it just doing taste tests…..YUM!!!!

  23. NicoleC says:

    Does it matter what type of maple syrup? Pure or is the artificial kind ok?

    Thank you! I’m excited to make this for Thanksgiving breakfast!

  24. Emily says:

    This recipe looks so delicious and eassyy!! Can’t wait for the Libby’s to hit the shelves, I am definitely going to be gifting this :)

  25. Beth says:

    I learned last year that pumpkin is seasonal. So, when it came out I stocked up since it has a long shelf life. Can’t wait to make this recipe! It sounds delish!

  26. Shannon says:

    This looks great! Just wondering–with the quantities listed, how much pumpkin butter will be produced? I feel like the answer is probably 2 because of the picture, but just wanted to double check!

  27. unknown(for reasons) says:

    i like it

  28. Heather says:

    i was inspired by your “easiest recipe ever” and the fall aroma… so it’s in the slow cooker, cooking away! i’m hoping some brown sugar in place of too little syrup will be ok. love your blog! thanks for the recipes! they inspire even kitchen phobes like me. :)

  29. meagan says:

    So I tried the pumpkin butter recipe today, and it isn’t at all thick, like in your pictures. It’s more the consistency of applesauce. I did everything to a tee off the recipe. Will it thicken as it cools overnight in the fridge, or should I scrap this batch and try again?

    • bakedbree says:

      I probably would have let it cook longer. It sounds like not enough water evaporated out.

      • meagan says:

        Thanks for such a fast reply! One more question, was the lid supposed to be on the crock-pot? Because I cooked it with it on, so maybe that was the problem. Even though the consistency didn’t come out as planned, I have to say, it tastes amazing! Thanks for the great idea! I love your blog, by the way :)

  30. Anna says:

    Hello! How come it only keeps for a week in the refrigerator? It seems like a short shelf life! Shouldn’t it be cooked enough that it would last a while longer? Just curious! Great recipe!

  31. Cristina says:

    Been looking into making my own pumpkin butter and so glad to have found your slow cooker version. Looking forward to giving it a try this week! Thanks for sharing. :)

  32. Kathy D'Onofrio says:

    I’ve made this recipe so many times it’s pitiful!! So easy and it comes out perfect everytime!!

  33. Amy Schmidt says:

    The slow cooker pumpkin butter, you said you put them in canning jars. They are good for a week in the fridge or 6 months in the freezer. Is that after opened or in general? I’m trying to preserve it in my pantry.

  34. Jessica says:

    How many jars does this recipe make?

  35. Rita Cistone says:

    Thank You Guys for the Creative and Awesome Yummy Recipes!

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