Description
This Spiced Pumpkin Butter is a rich, smooth, and deeply flavored fall spread made in the slow cooker. Perfect for toast, oatmeal, or baking, it captures the cozy warmth of autumn spices with minimal effort.
Ingredients
Scale
- 2 cans (15 oz each) pumpkin puree (not pumpkin pie filling)
- ¾ cup maple syrup or honey
- ½ cup apple juice or cider
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract (added in final 30 minutes)
Instructions
- Combine Ingredients: Add all ingredients except vanilla extract to a slow cooker. Stir until fully combined.
- Cook: Set to low for 6–7 hours or high for 3–4 hours, uncovered, stirring occasionally.
- Finish: Add vanilla extract in the last 30 minutes of cooking.
- Cool: Let pumpkin butter cool completely before transferring to containers.
- Store: Refrigerate in airtight jars for up to 3 weeks.
Notes
- Stir occasionally to prevent sticking and ensure even cooking.
- Cook uncovered so moisture evaporates for thick consistency.
- Taste and adjust sweetness or spice halfway through cooking.
- Use only pumpkin puree, not pie filling.
- For longer storage: Freeze for up to 6 months in freezer-safe jars.
- Flavor twist: Add cardamom, applesauce, or cayenne for variation.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 6g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Spiced Pumpkin Butter, Crockpot Pumpkin Butter, Fall Spread, Pumpkin Puree Recipe, Slow Cooker Pumpkin Butter