Pumpkin butter is the perfect cozy fall treat - sweet, spiced, and so delicious. It's a magical ingredient in some of our favourite fall baked goods, makes a lovely gift, or is great on top of toast at breakfast. Bonus: it is easy to make!
⚡ Recipe Highlights
- Total Time: 8 hours 15 minutes • Servings: 3.5
- Dietary: Dips and Spreads • Canning and preserves
- Macros: 163 kcal | 4 Protein | 41 Carbs | 0.5 Fat
Below are step-by-step instructions for making pumpkin butter from scratch using fresh pumpkin and a slow cooker. This recipe takes just 5 ingredients, and the slow cooker makes it so easy.
Why make pumpkin butter from scratch?
Pumpkin butter is ridicously easy to make and so worth it. And it is so easy.
Pumpkin butter can surprisingly tough to find in your local grocery store. Often only stocked a speciality stores and terribly expensive.
But this time of year fresh sweet pie pumpkins are bursting at farm stands and markets. Easy to find and cheap!
Crafting pumpkin butter from scratch is practically effortless-especially when you let a slow cooker do all the heavy lifting-and it lets you customize the warm spices and sweetness to your exact liking. It can be just as sweet and spicey as you like it. Virtually no risk of spending good coin on an expensive jar and finding it just too much.
Homemake pumpkin butter makes a thoughtful and unique gift too. Fall is the perfect time to share homemade edible gifts with friends. So make some and share it!
Please note - The USDA explicitly advises against canning pumpkin butter or purees at home due to density and low acidity risks. See guidelines below for storage. And if giving as gifts make sure the recipent also knows to keep it cold and use it soon!
Tip! - Use the right pumpkin
Use those cute little pie pumpkins. Sometimes called sugar pie pumpkins, or Dickenson pumpkins. They are small and round, and thick sided.
Don't use Jack-o-Lantern pumpkins. A standard Jack-o-lantern pumpkin doesn't have much flesh on it -- its thin, very stringy and will be watery as it cooks down.
Whats the difference between pumpkin butter and pumpkin puree?
While both bring cozy autumn flavors to the table, pumpkin puree and pumpkin butter are entirely different ingredients!
Pumpkin puree is simply cooked, blended pumpkin with zero added sugars or spices, giving it a neutral, earthy profile that acts as a versatile baking base for pies, muffins, and soups. It has more liquid. Works well to be mixed into batters, adding moisture and body to baked goods.
On the other hand, pumpkin butter is made by slow-cooking that puree down with sweet ingredients like brown sugar or maple syrup, warm spices like cinnamon and nutmeg until it reduces into a dark, velvety, spreadable condiment.
Pumpkin butter is a rich, sweet spread designed to slather directly on toast, swirl into warm oatmeal, or spoon over pancakes. I do use it baking when I want full on fall, sweet, pumpkin pie flavours. It adds richness and sweetness when used in baked goods like these chocolate chip cookies.
Fresh Pumpkin vs Canned Pumpkin
I like to make pumpkin butter from fresh pumpkins. First of all it can be cheaper - especially when pumpkins are readily available at the farmer's market. Fresh pumpkin brings a brighter, earthy flavour. Cooked down to pumpkin butter, that has been carefully pureed, if feels genuinely homemade.
However! you can make pumpkin butter using canned pumpkin too! Canned pumpkin puree will cook down into pumpkin butter nicely, just add some sweetner and spices and you have a delicious, and bit more convient, condiement. So if you are in a pinch - and really need pumpkin butter for a recipe -- start with a can or two of pureed pumpkin.
Using recipe below -- start at Step 3
Ingredients and Sweetener Options
Once you have softened and cooked the pumpkin down enough so that it purees, you will return it to the slow cooker and sweeten it. Here is where you can be a bit creative and add as much or as little as you like.
Sweetener options:
- Brown sugar - my preference. Adds sweetness and some body to the butter without adding more liquid.
- Honey - use it to add sweetness but don't expect to taste the honey in the final product. Personally I find the spices and pumpkin overpower the delicate honey flavours.
- Maple syrup will result in a maple flavour (of course) and a lighter colour. Quinessential fall combination.
- Molasses will make the pumpkin butter a richer, deeper colour. I use some molasses almost always - I just love the way molasses blends with the pumpkin spice - adds a deep colour and depth to the spices.
If the butter is still not quite sweet enough add a bit more brown sugar at this point --start with a 2 tablespoons and add more until you reach the flavour you prefer. You should not need more than ¼ cup.
You can also add more spices - add a bit more pumpkin spice or your favourite spice -- cinnamon, ginger, cloves, just go lightly
How to make pumpkin butter from scratch
The slow cooker makes this recipe basically hands-off. The hardest part might be dealing with the pumpkin.
I like to make this on a weekend when I'm close to home, running errands or attending to other household chores. The house will smell wonderful and warm while it simmers away in the slowcooker all day.
PRO TIP (Plan ahead!)
You will cook the pumpkin twice. First, to soften the peeled, cubed pumpkin. Second, to thicken the pumpkin puree. Plan for a total cooking time of 7 to 8 hours.
STEP 1. First, peel the pumpkin. A standard vegetable or potato peeler actually works really well for this.
Remove the stem end and cut in half to expose the seeds. Scoop out the seeds with a spoon and discard (or save the seeds and toast them later). Cut the pumpkin flesh into 1-2 inch pieces and throw them into a slow cooker along with some spices and 1 cup of water.
STEP 2.Cook on low for 5 to 6 hours. Walk away and let it go.
You will need approximately 3 pounds of fresh pumpkin (5-6 cups of cleaned, peeled, and cubed flesh) for this recipe.
When the 5-6 hours are done, the pumpkin should be soft and falling apart. The water may not have been fully evaporated.
STEP 3. After time is up and the pumpkin is soft and falling apart, transfer the pumpkin and liquid to a blender or food processor, or use an immersion blender. Puree until smooth and creamy. Return to the crockpot and adjust the sweetener and spices.
STEP 4. Return everything back to the slow cooker set back on low heat. Adjust sweetner and spices.
Cook on low for another 1-2 hours.
Tips
I like my pumpkin butter thick and spreadable -- for the last cooking time, crack the lid slightly so all the moisture evaporates. You can prop it open with a wooden spoon.
Watch it closely during this second cooking time. The colour will darken the longer you cook it. And honestly, it's not likely to burn. But don't take any chances.
Unlike the first 5-6 hours, when I would say to leave it be, go grocery shopping, go to work, etc., for this final cooking, keep an eye on it.
TIP -- as with apple butter, if you let this cook for the first 5-6 hours and you don't have time to finish it up, want to go to bed, whatever, no worries. Replace the lid on the crock and place it in the refrigerator. (Let it cool a bit before you put it in there.) When you are ready, remove the crock from the refrigerator. Puree the pumpkin, then return it to the crock and set it on low heat. Add any additional sweetener or spice if desired (see note above), then cook as directed above until the mixture is thick and creamy, about 2 more hours.
How to use Pumpkin Butter
- Just about any recipe that calls for apple butter will be quite nice with pumpkin butter
- Stir some into your oatmeal in the morning!
- Slather pumpkin butter on your toast or english muffin!
- Add a dollop to your yogurt and sprinkle some almonds on top too.
- Pumpkin Pie Smoothie. I like a scoop in my morning smoothie -- vanilla protein powder, almond milk, flaxseed, and a scoop of pumpkin butter will be your new favourite fall breakfast
- Muffins - sugar and spice and all that! Perfect with a chia latte.
- Chocolate Chip Pumpkin Butter Cookies - a bit of spice goes so well with dark chocolate!
Safety and Storage (Freezing and Refrigerator Guidelines)
You can store pumpkin butter in the refrigerator for several weeks or in the freezer for several months.
I keep my pumpkin butter in 1-cup canning jars in the freezer. You will get just over 3 cups from this recipe, given the quantity of pumpkin used. I keep one jar in the fridge for easy reach and use in the mornings for my smoothies, etc. It will keep in the fridge for several weeks.
The rest I stash in the freezer, where it will be good for several months. Just allow it to thaw in the refrigerator when you are ready to use it. It will be perfect for baking. When freezing, I like to have it ready in the ½ cup or 1 cup portions so I have exactly the right amount for these recipes- cookies, muffins.
If freezing in glass jars or containers, ensure you leave a good inch of headroom to allow the frozen pumpkin butter to expand slightly as it freezes.
!! Pumpkin butter is NOT sutiable for waterbath canning!!
The USDA explicitly advises against canning pumpkin butter or purees at home due to density and low acidity risks. Please follow above guidelines and store your pumpkin butter in the freezer or refrigerator.
When giving pumpkin butter as edible fall gift, plan to give it soon after making and keep refrigerated. I always add a little tag to the jar so that the recipent knows to keep it cold and use quickly.
Frequently Asked Questions
No. Pumpkin is not acidic enough for water bath canning. Pumpkin butter will keep in the refrigerator for several weeks or in the freezer for several months.
The USDA explicitly advises against canning pumpkin butter or purees at home due to density and low acidity risks.
Yes. I suggest adding a small amount of brown sugar or maple syrup to the initial puree to achieve the proper texture for the pumpkin butter. After that initial quarter cup, you can adjust only to your taste. You can also use your favourite sugar substitute to taste. Just go slowly, as some artificial sweeteners can leave an aftertaste.
Allow pumpkin butter to cool completely before freezing.
Freezer bags: Measure ½ cup or 1 cup portions of cooled pumpkin butter and place in a zip-top freezer bag. Press out as much air as possible and freeze. It is helpful to press and freeze the bags flat for easy storage and quick thawing.
In glass jars: I prefer using wide-mouth or straight-sided mason jars in the freezer. Again, make sure the pumpkin butter has completely cooled before storing the in the freezer. Leave at least 1 inch of headroom from the rim of the jar to allow the pumpkin butter some room to expand as it freezes. Also, don't tighten the lid too tightly. Leave it a bit loose, store upright until frozen to avoid leaks.
Oh my goodness yes!
Start with two cans if you are using a 5 or 6-quart slow cooker. Starting at step 3 in the recipe card below, add the canned pureed pumpkin directly to the slow cooker, along with your sweetener and spices.
📖 Recipe
Slow Cooker Pumpkin Butter from Scratch
Equipment
- slow cooker or crockpot
- blender or immersion blender
Ingredients
- 3 lbs fresh pumpkin 5-6 cups of cleaned, peeled and cubed flesh from sugar pie pumpkin
- ¼ cup brown sugar
- 1 teaspoon pumpkin spice
To Finish
- 2 tablespoon to ¼ cup brown sugar or to taste
- 2 tablespoon molasses or maple syrup maple syrup for lighter colour and taste -- I prefer molasses
- feel free to add a bit more pumpkin spice or your favourite spice -- cinnamon ginger, cloves, just go lightly
Instructions
- In the slow cooker add pumpkin, ¼ cup of brown sugar, 1 teaspoon of pumpkin spice, and 1 cup of water. Cook on low for 5-6 hours.3 lbs fresh pumpkin, ¼ cup brown sugar, 1 tsp pumpkin spice
- Once cooking time is done and the pumpkin is very soft. The pumpkin will be falling apart at this point. Use an immersion blender (or transfer to a blender or food processor - but be careful it will be hot) and puree until very smooth.
- Return to the slowcooker and adjust the sweeteners and spices. Start with 2 tablespoons of maple syrup or molasses, and if still not sweet enough add 2 tablespoons, or up to ¼ cup, of additional brown sugar. Feel free to also adjust the spices and add a bit more of our favourite -- but a little will go along way.2 tbsp to ¼ cup brown sugar, 2 tbsp molasses or maple syrup, feel free to add a bit more pumpkin spice or your favourite spice -- cinnamon
- Yield: 3-3-½ cups
- Turn the slow cooker back on low heat and cook for another 1-2 hours or until thick and spreadable. I like to crack the lid of the slow cooker during this stage so that extra moisture evaporates. Once the desired thickness is achieved, allow the pumpkin butter to cool slightly before transferring to a storage container. Can be store in the refrigerator for about a week or frozen for several months.
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