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. Below, I've included step-by-step instructions to make 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.
Pumpkin butter is actually very easy to make from fresh pumpkin. And maybe a necessary thing to know how to do, because those cute little pie pumpkins are intriguing and tempting. But then you get them home and wonder, "What now?"
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.
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.
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.
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.
After time is up, transfer the pumpkin and liquid to a blender or food processor, or use an immersion blender.ย Puree until smooth and creamy. Return to the crockpot and adjust the sweetener and spices.
Adjusting the sweetness and spices
Now that the pureed pumpkin is back in the slow cooker, add some sweetness. I like to add a little molasses or maple syrup.
- Maple syrup will result in a maple flavour (of course) and a lighter colour.
- Molasses will make the pumpkin butter a richer, deeper colour. I prefer molasses in this case - I just love the way molasses blends with the pumpkin spice.
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 ยผ cup.
You can also add more spices - add a bit more pumpkin spice or your favourite spice -- cinnamon, ginger, cloves, just go lightly
Return everything back to the slow cooker set back on low heat.
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.ย The colour will darken the longer you cook it. And honestly, it's not likely to burn. But don't take any chances.ย
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.ย (Let it cool a bit before you put it in there.)ย When you are ready, remove the crock from the refrigerator.ย 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.
What can you do with 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
- I like a scoop in my morning smoothie -- vanilla protein powder, almond milk, flax seed and a scoop of pumpkin butter will be your new favourite fall breakfast
- Make these muffins or these cookies
Storing homemade pumpkin butter
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.ย It will keep in the fridge for several weeks.ย
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 ยฝ 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.
Frequently Asked Questions
No. Pumpkin is not acidic enough for waterbath canning. Pumpkin butter will keep in the refrigerator for several weeks or in the freezer for several months.
Yes. I suggest using a small amount of brown sugar or maple syrup in the initial puree to achieve the proper texture of 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 ยฝ 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.
๐ 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
- ยผ cup brown sugar
- 1 teaspoon pumpkin spice
To Finish
- 2 tablespoon to ยผ 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, ยผ 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, ยผ cup brown sugar, 1 teaspoon 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 ยผ 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 tablespoon to ยผ cup brown sugar, 2 tablespoon molasses or maple syrup, feel free to add a bit more pumpkin spice or your favourite spice -- cinnamon
- Yield: 3-3-ยฝ 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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