Slow Cooker Pumpkin Butter

small ramakin of pumpkin butter, with fall decor and jars of pumpkin butter in the background.

This easy Slow Cooker Pumpkin Butter combines pumpkin, apple, brown sugar, citrus, and warm spices into a rich, fragrant spread. Use canned or homemade pumpkin puree, and let your slow cooker do most of the work!

_{Makes about 5 cups.}

Course Breakfast, Condiment, Dessert, Snack

Cuisine American, Comfort Food, Seasonal

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 55kcal

Author Renee

Equipment

1 Slow Cooker
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

US Customary - Metric

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

👩🏻‍🍳 Makes about 5 cups of pumpkin butter.

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.

The flavor of the pumpkin butter may be somewhat citrus-forward immediately after it comes out of the slow cooker, but it will mellow in a day or two as the pumpkin, citrus, and spice flavors have time to fully meld and marry.

Nutrition