Crock-pot Pumpkin Butter
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Indulge in the warm and cozy flavors of fall with this easy-to-make Crock-pot pumpkin butter. This velvety spread captures the essence of autumn in every spoonful.
Whether you’re slathering it on toast, swirling it into yogurt, or using it as a filling for pastries, this pumpkin butter will add a burst of seasonal delight to your dishes.
With just a handful of ingredients and a little bit of time, you can create this delectable treat that’s perfect for spreading, dipping, or gifting to friends and family. Get ready to savor the taste of autumn in a jar.
It’s become one of our fall favorites over here because it’s so easy and flavorful. It’s the perfect topping for toast, scones, ice-cream, or oatmeal. I can’t wait for you to try it.
Pumpkin Season Is the Best Season
I personally start my pumpkin season early, like let’s say late August and I keep it going clear through Thanksgiving! There are just too many incredible pumpkin things that I need to make (and eat)!
When it comes to the regular pumpkin recipes though, there are a few that never ever get skipped over here; pumpkin French toast, pumpkin chili, pumpkin snickerdoodles, and this pumpkin butter made with homemade pumpkin puree. I make these recipes every single year (and sometimes, multiple times!).
What Is Pumpkin Butter?
If you’ve never tried pumpkin butter, it’s a little bit like apple butter, but more pumpkin-y (yes, pumpkin-y is a totally a thing!). Anyway, it’s basically just pureed pumpkin cooked together with some brown sugar and spices to make it into a thick and spreadable ‘butter’.
Then you just slather it all over anything you want. Some of our favorites are warm toast or scones, over vanilla bean ice-cream, and my personal favorite is to stir some into my morning oatmeal! Mmm!
Making the Pumpkin Puree
- Wash one sugar pumpkin well, removing all of the dirt.
- Cut the stem off, halve it, and scoop out the pulp and seeds.
- Carefully chunk up the pumpkin, pop it in the Crock-Pot, skin side up and cook it for 2-ish hours (until fork tender).
- Remove the pumpkin from the Crock-Pot and let it cool. Using a spoon, scrape the pumpkin flesh from the skin and place it in a bowl.
- Run it through the food processor for a few minutes (or mash it with a fork).
You can find the full post on making fresh pumpkin puree here.
Ingredients You’ll Need to Make the Pumpkin Butter
- Pumpkin puree
- Brown sugar
- Applesauce
- Maple syrup
- Spices (cinnamon, nutmeg, ginger, sea salt)
- Vanilla extract
- Fresh lemon juice
How to Make This Crock-pot Pumpkin Butter
- Combine the pumpkin puree, brown sugar, applesauce, maple syrup, spices, vanilla extract, and lemon juice in a saucepan on the stove. Cook over medium heat for about 20 minutes, stirring occasionally.
- Let it cool completely, jar it up, and enjoy!
Questions About This Recipe
More Fall Recipes for You to Love
Crock-pot Pumpkin Butter
ingredients
- 1 pie pumpkin
- 1/2 cup brown sugar or honey
- 1/2 cup applesauce, unsweetened
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tsp fresh lemon juice
INSTRUCTIONS
To make the puree:
- Thoroughly wash the outside of the pie pumpkin.1 pie pumpkin
- Slice the top of the pumpkin off and cut in half.
- Remove the seeds and strings from the inside of the pumpkin (saving the seeds if you want to roast them later).
- Chop pumpkin into large chunks and place in Crock-Pot skin side up.
- Cook on high for 2-3 hours until pumpkins are soft and a fork easily pierces this skin.
- Remove from Crock-Pot and allow to cool.
- Once cool enough to handle, scrape the flesh from the pumpkin skin and place in the food processor.
- Process on high for 2-3 minutes until completely smooth.
To make the pumpkin butter:
- Place 2-1/2 cups pumpkin puree in a medium saucepan.
- Add brown sugar, applesauce, maple syrup, spices, and vanilla extract.1/2 cup brown sugar or honey, 1/2 cup applesauce, unsweetened, 1/4 cup maple syrup, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 2 tsp vanilla extract, 1/8 tsp sea salt
- Over medium heat, whisk all the ingredients until smooth.
- When the mixture reaches a ‘boil’, cover and reduce heat, cooking for 20 more minutes, whisking occasionally.
- After cooking, remove lid and stir in lemon juice.2 tsp fresh lemon juice
- Place in a mason jar and allow to cool.
- Store in the fridge for up to 2 weeks or freeze for up to 6 months.
Nutrition
Tagged:
- Crock-pot
- /
- Fall
- /
- Pumpkin
- /
- Small-batch
This is INCREDIBLE! I have been putting it on everything and I’ll be making it every fall.
Ahahahaha! This is amazing, Chelsea – thank you! And thank you for the 5 stars! Also…me too.
Yum! Loved this recipe. This pumpkin butter is great on some whole grain toast.
Thank you so much! That’s one of my favorite ways to eat it too. I appreciate the 5 star review!
You have a big thumbs up from me and my family! Made a small batch last week, and it’s already gone! It’s such a perfect spread for autumn mornings, and a freeze to make too!
I love to hear it – thank you! Oh yes, it freezes great and I’ve been known to pull out a jar at random times throughout the year. Haha!
This was not only easy to make but it also came out great. Enjoyed it the other morning on some toast. Excited to for all the other delicious ways to use it!
Thank you so much Gina! Yeah, that’s the fun part – finding things to do with it. My newest favorite it to make breakfast pastries with puff pastry dough and this pumpkin butter. You should try it, they’re so good!
This recipe is really delicious and fairly simple to make!
Thank you so much! Sometimes it’s fun to get your hands a little dirty and make something from scratch.