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Slow Cooker Pumpkin Butter


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Rate this recipe 4.4/5 (8 Votes)


  • 4 cups pumpkin puree
  • 1 cup maple syrup
  • 1/2 cup apple juice
  • 1 teaspoon vanilla extract, optional
  • 2 teaspoons lemon juice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • pinch of sea salt


Adapted from


Step 1

1. Toss everything into the slow cooker.

2. Cook on low for about 4-6 hours (or until thick). Tip: stir several times throughout the cooking process to avoid burning.

3. Once the pumpkin butter is finished cooking, store in mason jars or other air-tight containers, allow to cool, then keep refrigerated.


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