If you’re looking to cozy up your kitchen with the sweet, spiced aroma of fall, this Slow Cooker Pumpkin Butter Recipe is absolutely the must-try treat. It’s a luscious, deeply flavored spread that captures the essence of pumpkin perfectly, made easy by the magic of the slow cooker. Whether you want to slather it on toast, stir it into yogurt, or use it as a baking secret weapon, this pumpkin butter is bursting with warm spices and a rich, velvety texture that’s pure autumn joy in a jar.
Ingredients You’ll Need
You don’t need a pantry full of fancy ingredients to whip up this Slow Cooker Pumpkin Butter Recipe. Each item is chosen to bring out the fullest pumpkin flavor and create that signature thick, spreadable consistency, while the spices add just the right hint of warmth and complexity.
- 1 (29 oz) can pumpkin puree: The creamy pumpkin base that gives this butter its rich texture and vibrant orange color.
- 1 cup granulated sugar: Adds sweetness and helps balance the spices without overpowering the natural pumpkin flavor.
- 1/2 cup packed brown sugar: Brings a deep, caramel-like sweetness and enhances the buttery texture.
- 1/4 cup apple juice: Provides moisture and fruity brightness, helping to meld the flavors together as it cooks down.
- 1 tablespoon ground cinnamon: The star spice that makes pumpkin butter unmistakably cozy and fragrant.
- 1/2 teaspoon ground nutmeg: Offers a warm, earthy undertone that complements the cinnamon beautifully.
- 1/4 teaspoon ground cloves: Adds a slightly smoky kick that intensifies the fall spice profile.
- 1/4 teaspoon ground ginger: Introduces a subtle zest to brighten the mix without taking over.
- 1/8 teaspoon ground allspice: Ties the spices together for that classic pumpkin flavor everyone loves.
How to Make Slow Cooker Pumpkin Butter Recipe
Step 1: Combine Your Ingredients
Start by adding all the ingredients into your slow cooker pot—pumpkin puree, granulated sugar, brown sugar, apple juice, and every single warm spice. Give it a good stir until everything is evenly mixed and the sugars start to dissolve a bit. This easy prep sets the stage for a beautifully balanced pumpkin butter with a smooth consistency.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it on low. Let it cook gently for 5 to 6 hours, stirring every now and then. This slow, low heat gently evaporates the liquid, intensifies the flavors, and thickens the mixture into a delightfully rich pumpkin concentrate. You’ll notice the color deepen and that irresistible fall scent begin filling your kitchen.
Step 3: Thicken and Concentrate
For the last hour of cooking, remove the lid. This final step lets the pumpkin butter thicken even more as extra moisture evaporates. It’s key to achieving that perfect spreadable texture without any bitterness or burnt notes. Keep a careful eye and give it an occasional stir to prevent sticking—this is where the magic solidifies.
Step 4: Cool and Store
Once thickened, remove your slow cooker insert and allow the pumpkin butter to cool completely. This cooling step helps it set further so it’s ready to spoon into jars or airtight containers. Store in the refrigerator and get excited for all the ways you’ll use this creamy, luscious Slow Cooker Pumpkin Butter Recipe!
How to Serve Slow Cooker Pumpkin Butter Recipe
Garnishes
Sprinkle a pinch of cinnamon or nutmeg on top to enhance the spices and add a little extra warmth when serving. You can also add a small dollop of whipped cream or a drizzle of maple syrup for a decadent touch that turns any ordinary snack into a festive treat.
Side Dishes
This pumpkin butter pairs wonderfully with crusty breads, warm biscuits, or even as a topping on pancakes and waffles. It also complements savory dishes like roasted pork or chicken, giving you a hint of sweetness and spice to round out the flavors beautifully.
Creative Ways to Present
Try swirling your Slow Cooker Pumpkin Butter Recipe into oatmeal or yogurt for an instant flavor boost, or use it as a filling for thumbprint cookies and cinnamon rolls. You can even layer it with cream cheese and crushed nuts for a quick pumpkin-themed spread that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have any pumpkin butter left after your initial feast, it keeps beautifully in the fridge for up to two weeks. Always store it in airtight containers or jars to preserve flavor and freshness. The taste actually deepens over time, making it even better the next day.
Freezing
Want to save some pumpkin magic for later? Freezing your pumpkin butter in freezer-safe containers or heavy-duty freezer bags works perfectly. Just thaw overnight in the fridge before using, and give it a good stir to bring back that smooth texture.
Reheating
To gently warm the pumpkin butter, place it in a small saucepan over low heat or microwave in short bursts, stirring regularly. Keep the temperature low to avoid scorching and enjoy it warm on toast or mixed into your favorite recipes.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to strain any excess water to keep your pumpkin butter thick and rich.
Is this recipe suitable for freezing and thawing?
Yes, Slow Cooker Pumpkin Butter Recipe freezes wonderfully. Just store it in airtight containers, and thaw slowly in the fridge for best results.
Can I adjust the sweetness or spices?
Definitely! Feel free to reduce or increase sugar amounts based on your taste, and tweak the spices to match your ideal flavor profile.
How long does pumpkin butter last once opened?
Refrigerated pumpkin butter should be enjoyed within two weeks for optimal freshness and flavor.
Can I make this recipe without a slow cooker?
You can, but it requires constant stirring over low heat on the stove for several hours to prevent burning. The slow cooker just makes it effortlessly simple.
Final Thoughts
Making this Slow Cooker Pumpkin Butter Recipe is like inviting a cozy fall hug into your home. It’s so versatile and easy, yet provides a deeply satisfying, rich flavor that brightens breakfasts and snacks all season long. Give it a try—you’ll wonder how you ever lived without it!
Print
Slow Cooker Pumpkin Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 32 servings
- Category: Spread
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Pumpkin Butter is a rich and spiced spread made by slowly simmering pumpkin puree with sugars and warm spices until thick and flavorful. Perfect for spreading on toast, muffins, or adding to your favorite fall recipes, this dairy-free and vegetarian pumpkin butter offers a cozy taste of autumn with minimal effort using a slow cooker.
Ingredients
Ingredients
- 1 (29 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup apple juice
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
Instructions
- Add Ingredients: Combine the pumpkin puree, granulated sugar, brown sugar, apple juice, ground cinnamon, nutmeg, cloves, ginger, and allspice in the slow cooker. Stir everything together until thoroughly mixed.
- Cook on Low: Cover the slow cooker and cook on the low setting for 5 to 6 hours. Stir the mixture occasionally to prevent sticking and ensure even cooking. The pumpkin butter will thicken and darken in color as it cooks.
- Thicken Further: For the final hour of cooking, remove the lid to allow moisture to evaporate, helping the pumpkin butter thicken even more to a spreadable consistency.
- Cool and Store: Once cooked, let the pumpkin butter cool completely at room temperature. Then transfer it to airtight containers for storage. It can be refrigerated for several weeks or frozen for longer-term storage.
Notes
- Stir occasionally during cooking to avoid burning or sticking to the slow cooker.
- Using apple juice adds a subtle fruity sweetness and helps in achieving the right consistency; you can substitute with apple cider for a stronger flavor.
- This pumpkin butter is naturally dairy-free and vegetarian.
- Store in airtight containers in the refrigerator for up to 3 weeks or freeze for up to 3 months.
- Use as a spread on toast, a topping for pancakes or waffles, or as an ingredient in baked goods for a fall-inspired flavor.
