This Slow Cooker Pumpkin Butter is rich with warm spices, fresh citrus, and just the right touch of sweetness. Made with canned or homemade pumpkin puree, it's an easy, hands-off recipe that fills the kitchen with the cozy scent of fall. Spread it on toast, swirl it into oatmeal, or spoon it over vanilla ice cream.
This slow cooker pumpkin butter recipe works with either canned pumpkin puree or homemade pumpkin puree, so you can make it when the fall pumpkin mood strikes, whether you have a fresh squash on the counter or a can in the pantry.
I especially love the way the orange brightens the pumpkin and spices. The citrus flavor is a little more pronounced when the butter is freshly cooked, but it mellows beautifully after a day or two in the refrigerator.
Homemade pumpkin butter is perfect for breakfast, brunch, dessert, and holiday gift-giving. Make a batch for your own kitchen, or freeze some to enjoy later.
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Ingredients You'll Need
- Pumpkin puree: Use canned pumpkin puree or homemade pumpkin puree. Be sure to use plain pumpkin and not pumpkin pie filling, which already contains added sugar and spices.
- Apple: A peeled, cored apple adds natural sweetness and body to the pumpkin butter. Use a firm baking apple, such as Granny Smith, Honeycrisp, or Braeburn.
- Brown sugar: Adds sweetness and a hint of molasses that complements the pumpkin and spices.
- Orange juice & zest: Fresh orange juice and zest bring a bright citrus note that balances the sweetness and warm spices. The orange flavor is most noticeable right after cooking and mellows as the pumpkin butter rests.
- Lemon juice: Adds a little extra brightness to balance the rich pumpkin and brown sugar.
- Vanilla: Rounds out the flavors and adds a subtle sweetness.
- Cinnamon & Nutmeg: These warm spices give the pumpkin butter its familiar fall flavor. Freshly grated nutmeg is especially lovely if you have it on hand.
Do I need an immersion blender? An immersion blender makes it easy to smooth the apple and pumpkin directly in the slow cooker. A regular blender or food processor can work, too, but hot mixtures need careful handling. Follow the appliance manufacturer's instructions for blending hot food.
How to Make Pumpkin Butter
Step 1: Combine the ingredients.
Add the pumpkin puree, chopped apple, brown sugar, orange juice and zest, lemon juice, vanilla, cinnamon, and nutmeg to the slow cooker. Blend with an immersion blender until the mixture is mostly smooth. Add a small amount of water only if needed to help the mixture blend.
Step 2: Cook on Low.
Cover and cook on Low for about 4 hours, stirring occasionally. The apple should soften, and the flavors will begin to come together.
Step 3: Blend again.
Carefully remove the lid and blend the mixture until smooth. Keep your face and hands clear of the steam when opening the slow cooker.
Step 4: Thicken the pumpkin butter.
Leave the lid off and continue cooking on Low for another 3-4 hours, stirring periodically. The mixture should become thick and spreadable. Cooking time will vary with your slow cooker and the moisture in your puree.
TIP: Slow cookers vary in temperature, so begin checking the pumpkin butter early during the final cooking stage, and stir occasionally to prevent scorching.
Step 5: Check consistency.
Blend once more if needed. Remember that the pumpkin butter will thicken further as it cools. Refrigerate promptly in suitable containers, or freeze for longer storage.
Tips for the Best Pumpkin Butter
Use plain pumpkin puree. Canned or homemade puree both work well. Avoid pumpkin pie filling, which already contains sweeteners and spices.
Give it time to thicken. Slow cookers vary, and homemade pumpkin puree can contain more moisture than canned. Cook uncovered during the final stage, stirring occasionally, until the pumpkin butter is thick and spreadable.
Blend for a smooth texture. An immersion blender makes quick work of the softened apple and pumpkin. Blend carefully, especially while the mixture is hot, to avoid splatters.
Taste as you go. The balance of sweetness, citrus, and spice is part of what makes this recipe special. If you've tested adjustments to the sugar or spices, make them toward the end of cooking so you can judge the finished flavor.
Don't worry if the orange stands out at first. The citrus flavor is more pronounced when the pumpkin butter is freshly cooked. It mellows as the mixture rests, and the flavors come together beautifully after a day in the refrigerator.
Let it cool before judging the consistency. Pumpkin butter thickens as it cools, so stop cooking when it's a little looser than your ideal finished spread.
Store it safely. Refrigerate promptly and use within 3-4 days, or freeze in suitable containers for longer storage. Homemade pumpkin butter is not safe for home canning.
A Note About Slow Cooker Temperatures
Update - October 2026: I recently got a new slow cooker, and I've noticed something surprising: its Low setting seems to run about as hot as the High setting on my old cooker! It's a good reminder that slow cookers can vary quite a bit, even when you're using the same setting.
For this pumpkin butter recipe, that matters. A hotter cooker can reduce the mixture faster, so the pumpkin butter may thicken sooner than expected or scorch around the edges.
A few tips for keeping things under control:
- Check early and often. The cooking times in this recipe are a guide, not a guarantee. Once you know your slow cooker runs hot, start checking the mixture sooner.
- Stir periodically. Give the pumpkin butter a good stir, scraping the bottom and sides of the crock to prevent scorching, especially as it thickens.
- Adjust the heat if needed. If your cooker runs hot on Low, check the manufacturer's instructions to see whether it has a lower setting or another suitable way to control the temperature. If not, you'll need to keep a closer eye on it and shorten the cooking time as needed.
- Let the consistency guide you. You're looking for a thick, smooth, spreadable butter, not a mixture that's cooked down to the point of sticking or burning. Remember that it will thicken a bit more as it cools.
Slow cooker designs have evolved over the years, and different models can heat food at different rates. Food-safety guidance is one factor manufacturers consider, but it's difficult to say whether that explains the difference between my old and new cookers. The important thing is to learn how your own cooker behaves and let the texture, not just the clock, tell you when your pumpkin butter is ready.
How to Store Pumpkin Butter
Refrigerator: Transfer the pumpkin butter to clean, food-safe containers, refrigerate promptly, and keep it at 40°F or below. For conservative storage guidance, use it within 3-4 days.
Freezer: For longer storage, freeze the pumpkin butter in freezer-safe containers, leaving about ½ inch of headspace for expansion. Label and date each container.
Pumpkin butter can be frozen for up to a year. Thaw in the refrigerator before using.
Can you can pumpkin butter: No. There are no scientifically tested, recommended methods for safely home-canning pumpkin butter, whether in a boiling-water bath or a pressure canner. Its density makes safe heat penetration difficult to establish. Refrigerate or freeze homemade pumpkin butter instead.
If you're giving pumpkin butter as a gift, include a note reminding the recipient to refrigerate it promptly or freeze it for later.
Ways to Use Pumpkin Butter
Breakfast & Brunch: Spread on toast, biscuits, or English muffins. Swirl into oatmeal, or serve alongside pancakes and waffles.
Dessert: Spoon over vanilla ice cream, swirl into plain yogurt, or serve with a simple cake or scone.
Gifts: Pack into small containers, keep refrigerated or frozen as appropriate, and include storage instructions. Don't present the jars as shelf-stable gifts.
More Recipes Using Pumpkin Puree
- Triple Ginger Pumpkin Pie
- Curried Butternut Squash Soup
- Old-fashioned Pumpkin Gingerbread
- Pumpkin Spice Sourdough Scones
- Creamy Pumpkin Pasta with Parmesan & Sage
For more ideas, visit our collection of recipes for leftover pumpkin puree!
Slow Cooker Pumpkin Butter
Equipment
- 1 Immersion Blender or blender
Ingredients
- 2 pounds pumpkin puree fresh or canned pumpkin; about 4-5 cups
- 2 cups light brown sugar firmly packed
- 1 large apple peeled, cored, and cubed
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 2 teaspoons orange zest
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon fresh nutmeg
Instructions
- Pour the pureed pumpkin and remaining pumpkin butter ingredients into a slow cooker and use an immersion blender to blend until relatively smooth.Add a little water if necessary: the consistency should be like very thick baby food.
- Set the slow cooker on Low and cook 4 hours, stirring occasionally.After 4 hours, remove the slow cooker lid and use the immersion blender again to smooth out any remaining lumps.
- Continue to cook uncovered in the slow cooker, stirring occasionally, for 3-4 more hours, or until the puree reaches the desired thickness.Use the immersion blender one more time to smooth out the mixture.
- Cook time is approximate. Depending on your slow cooker, the pumpkin butter may need up to 6-7 hours to reach the right consistency. Check early, stir occasionally, and use the texture as your guide.
Notes
Storage
Refrigerator: Transfer the pumpkin butter to clean, food-safe containers, refrigerate promptly, and keep it at 40°F or below. For conservative storage guidance, use it within 3-4 days. Freezer: For longer storage, freeze the pumpkin butter in freezer-safe containers, leaving about ½ inch of headspace for expansion. Label and date each container. Pumpkin butter can be frozen for up to a year. Thaw in the refrigerator before using. Do not can pumpkin butter. There are no scientifically tested, recommended methods for safely home-canning pumpkin butter. Gift Giving: If you're giving pumpkin butter as a gift, include a note reminding the recipient to refrigerate it promptly or freeze it for later.Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Save this Slow Cooker Pumpkin Butter recipe to Pinterest so you can make a batch ahead and have a little fall flavor ready whenever you need it. It keeps in the fridge for a few days or in the freezer for later, making it easy to plan ahead for cozy breakfasts, holiday brunches, or homemade gifts.
Originally published November 8, 2012. Post has been updated with new content, images, and recipe instructions to improve reader experience.
kushigalu says
Never tried pumpkin butter before. Sounds interesting. Thanks for the recipe.
Mirlene says
I am going to give this a try! I love the idea of having it over ice cream and some wheat toasts too.
Renée B. says
It's surprising amazing over ice cream!
Sara Welch says
Enjoyed this as a topping on ice cream, and it couldn't have been more tasty! Looking forward to trying some of your other varieties; so delicious!
Tavo says
I am loving this pumpkin butter! The orange juice and apple addition was terrific! Thanks for the recipe!
Renée B. says
The orange really enhances the pumpkin flavors!
Tammy says
Where is the link for canning this? Sounds delicious!!
Renée says
It is delicious! Unfortunately, this is one of the oldest posts on the blog, and is desperate need of a complete overhaul. (It's on the calendar!)
The link to the canning method previously highlighted is no longer viewable online; and due to the questionable safety related to canning, I now prefer to freeze pumpkin butter, rather than can it. (In the past, I canned it in pints in a boiling water bath for 20 minutes.)
Paula@SweetPea says
This looks fabulous! Thanks so much for sharing with this week's Throwback Thursday party.