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A jar of pumpkin butter sitting on a table with a sugar pumpkin.
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5 from 6 votes

Crock-pot Pumpkin Butter

Course Snacks, Sides, & Appetizers
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 3 cups
Calories 32kcal
Author Kristine Underwood

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.
  • 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.
  • 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.
  • 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
Serving: 2 tablespoons | Calories: 32kcal | Carbohydrates: 7.9g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 14mg | Fiber: 0.9g | Sugar: 6.3g