Crock Pot Pumpkin Butter

Making pumpkin butter in the crock pot is magnificently easy. You simply throw all the ingredients in, turn it on and go. You could simply cook it and call it a day, in which case you’re end product will have a texture much like pureed pumpkin, or you can take a few extra minutes and blend it up with an immersion blender to give it a smoother consistency.

To me, the extra few minutes are well worth it because I like the smoother consistency (which is how Trader Joe’s brand is, and theirs is my favorite store-bought variety), but do whatever you prefer! Either way, you’ll end up with a delicious pumpkin butter that tastes great on toast, in oatmeal, straight from the jar or however you want to eat it.

Crock Pot Pumpkin Butter

Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

Crock Pot Pumpkin Butter Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

This pumpkin butter is super easy and delicious. It’s nice and thick and goes great on toast, in oatmeal, as a dip for apple slices or really for whatever you want. This recipe makes quite a bit, but it freezes very well and makes a great gift. (whenever I make it, I give some to friends who are always happy to take some off my hands)

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Servings Prep Time 4+ 1/2 16oz canning jars full 10minutes Cook Time Total Time 5-6hours ~5-6hours

Servings	Prep Time
4+ 1/2 16oz canning jars full	10minutes

Cook Time	Total Time
5-6hours	~5-6hours

Ingredients 2 (29oz each)cansplain pumpkin puree(NOT pumpkin pie filling) 2cupsApple Cider(see my recipe for homemade apple cider made from apple juice, recipe here) 1+1/3cupshoney(I use an “orange blossom” honey we buy from our local farmer’s market. It is SO good!) 1/2cupgranulated sugar 1/2cupbrown sugar 2Tbsp.pumpkin pie spice(I use my homemade variety, recipe found here) Ingredients 2 (29oz each)cansplain pumpkin puree(NOT pumpkin pie filling) 2cupsApple Cider(see my recipe for homemade apple cider made from apple juice, recipe here) 1+1/3cupshoney(I use an “orange blossom” honey we buy from our local farmer’s market. It is SO good!) 1/2cupgranulated sugar 1/2cupbrown sugar 2Tbsp.pumpkin pie spice(I use my homemade variety, recipe found here)

Instructions Place all ingredients into a slow cooker and stir together to combine. Cook on low for about 4 hours, then stir it up and prop the lid open (to let steam escape and allow the butter to properly thicken) and cook for another 1-2 hours (still on low). *Note: I like to prop it open with a cinnamon stick because it makes the house smell amazing!* *Another Note: I like to do a taste test at this point too, to see how sweet the butter is. If it needs more sugar, throw it in at this stage. When I use the orange blossom honey, though, I never need to add sugar as it’s a sweeter honey.* Stir once or twice more to make sure it does not burn and to check for thickness, and when it has thickened to where it sticks to a spoon, remove the crock pot insert from the heat. Taste test again to make sure it is at the desired sweetness level and if necessary, adjust accordingly. Check the consistency of the pumpkin butter at this stage. It will have a pumpkin puree texture to it and not be 100% smooth. If you would prefer the pumpkin butter be completely smooth (which is how I like it), then blend the butter in a blender on high/liquefy speed in batches (it takes me about 4 batches in the blender to get it all). Store the pumpkin butter in air-tight containers in the refrigerator or freezer. It freezes really well and I usually end up freezing some of mine for later use and it tastes just as good after being thawed.

Recipe Notes **NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**