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Slow Cooker Pumpkin Butter


Mmm. Nothing says fall like pumpkin butter on a hot biscuit or scone! This recipe makes it easy to have it year round!

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Rate this recipe 4.5/5 (14 Votes)


  • 1 (15 ounce) can pumpkin
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 4 (1/2 pint sized) canning jars and lids


Servings 4
Preparation time 5mins
Cooking time 5mins
Adapted from


Step 1

Combine all ingredients in a slow cooker and mix well. Cover and cook on high for 3 hours, stirring occasionally to prevent scorching.

To Can: Fill jars ¾ of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)

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