Butter … one of the finest words in the English language. Despite its unfortunate first syllable, the word “butter” conjures up images of richness, of flavor, of decadence. And while delicious concoctions like apple butter and this Crock Pot Pumpkin Butter recipe don’t contain actual butter, they still give you that feel-good feeling.

Crock Pot Pumpkin Butter

Pumpkin butter sort of tastes like spreadable pumpkin pie, except it’s good pumpkin pie (despite my love for most all things pumpkin, I have an aversion to most pumpkin pie).

It tastes like chilly fall mornings and Sundays and warm hugs. Or maybe it just tastes like pumpkin and delicious spices like cinnamon and ginger. Either way, I think you’ll like it.

So what do you do with your pumpkin butter after you make it (and you want to make it)? Spread it on a nice warm toasted slice of rustic bread. Stir it into your oatmeal. Add some to vanilla yogurt and top with granola for a nice autumn-y parfait. Include some in your next batch of homemade muffins. Use it in place of jam in your next PB & J sandwich. Eat it by the spoonful.

Crock Pot Pumpkin Butter

Or if you’re feeling particularly generous, top with a cute little square of fabric, tie on a simple label and give some away to your favorite people.

Crock Pot Pumpkin Butter

Crock Pot Pumpkin Butter
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Crock Pot Pumpkin Butter

Author: Kare
Sweet spiced pumpkin butter that cooks up thick and delicious right in your slow cooker.


  • 5 cups pumpkin puree (canned or make your own - instructions here)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup apple juice or cider
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg


  • Pour all ingredients in your Crock Pot and stir to combine.
  • Cook on high for 4 - 5 hours with the lid slightly ajar to allow steam to escape, stirring every 20-30 minutes to prevent burning, until the pumpkin butter is a nice, thick spreading consistency.
  • Add to jars and refrigerate. Keeps for about one week in the fridge. Or you can freeze it, too.

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