This is perfect for those beautiful Autumn days.
It took us four attempts to get this right, but the effort was well worth it! This yummy, naturally sweetened, Slow Cooker Pumpkin Butter, is the perfect addition to your Autumn days. After all, nothing says “Autumn” more than the rich, delicious flavor of pumpkin, right? People love it in coffee, desserts, pasta sauces, and smoothies, and now you can enjoy it on toast or biscuits too!
The Nutritional Power of Pumpkin
Pumpkin dishes are not only filled with fall flavor but they also offer some important nutrients. Pumpkins get their orange color from beta-carotene — the same nutrient that makes carrots one of the healthiest vegetables you can eat. When consumed, beta-carotene converts to Vitamin A which supports eye and skin health, boosts the immune system, and more!
Pumpkin is packed with Vitamin C and Potassium too, both of which are good for the heart! Just like its various squash counterparts, it is a great food to eat when you are watching your weight as it is super low calorie. Plus, it’s naturally sweet, so you can satisfy your sweet tooth without overdoing it with sugar.
An Easy and Convenient Condiment
Even better, our pumpkin butter is cooked in a slow cooker, which means it is easy and convenient to whip up a fresh batch. Slow cooker recipes let you “set it and forget it.” Just mix up the ingredients and let the slow cooker do its work. In a few hours, you’ll have a creamy, sweet batch of pumpkin butter, ready to enjoy!
What Do I Put it On?
Our Slow Cooker Pumpkin Butter pairs perfectly with any kind of toast, biscuit, pancakes, and more! We have plenty of delectable options for you to choose from, including:
- Old-Fashioned Buttermilk Biscuits
- Grandma’s Homemade Wheat Bread Recipe
- Pumpkin Cornbread with Whipped Honey Butter
- Super Easy Three-Ingredient Pancakes
- Pumpkin French Toast
Slow Cooker Pumpkin Butter
Ingredients
- 30 ounces canned pumpkin puree 2 (15-ounce) cans
- 2/3 cup apple juice no sugar added
- 1/4 cup honey optional, maple syrup or agave
- 3/4 cup coconut sugar optional brown sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons vanilla
Instructions
- Stir all ingredients together in a slow cooker and cook until it thickens (about 2-4 hours) on low.
- Cool to room temperature, place in glass container or mason jar, and chill in the fridge.
- Storage: Keep in the fridge for up to 2 or 3 weeks. Freezes well.
- Pumpkin Butter will thicken after refrigeration.
Notes
Nutrition Information
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What did you think of this yummy recipe? Never going back to store bought pumpkin butter again, are you? ?
Related Recipes
If you enjoyed this recipe, we think you’d also like to try these Fall favorites:
Date Butter
This homemade date butter only involves two ingredients, but it will add a whole lot of flavor to your morning toast!
Clean Eating Almond Butter
This recipe also requires two simple ingredients, making it a whole lot healthier than store-bought brands that contain additives!
Mixed Berry Chia Seed Jam
This sweet and nutritious jam will pair perfectly with the clean-eating almond butter, above! Make a healthy version of the classic PB&J from your childhood!
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What about doing some agave/stevia subs???
Should work fine…either!
I bet this smells heavenly while it's cooking! Must make! For a easy homemade recipe for pumpkin puree go to: http://cookingripe.wordpress.com/2012/09/26/homem…
Looks like a great recipe! If I decided to can this, I wonder how long I would process it in a water bath? And how much does this recipe make?
How much does this recipe make? thanks!! Sounds amazing 🙂
Lori, You can expect to yield several 1/2 pint size jars, or a few pint size jars. 🙂
I would like to make this to give as teacher/family gifts for Thanksgiving. Can the recipe be doubled/tripled so that I only have to make one big batch or is it better to do one batch at a time? Thanks!
Jennifer, Definitely! Just be sure to use a larger slow cooker, 4-6 quarts.
Is it possible to use 30 oz of freshly baked and pureed pumpkin, and omit the pure canned pumpkin?
Charlie, Yes…that's even better! Here's info on how to substitute fresh pumpkin for canned. 🙂
Is it possible to substitute the apple juice? Maybe with no sugar apple sauce or puréed apples?
Seraphina, That will work too! 🙂
Have you thought of substituting butternut squash for the pumpkin?
Paula, Sounds relish! I haven’t tried butternut squash but will have to give it a try.
Could you make this without the syrup and honey? I'm looking for a pumpkin butter recipe only sweetened with unsweetened apple juice. I make my apple butter just using unsweetened apple juice.
Carole, Yes you could. You could reduce apple juice over medium low heat until some of the liquid evaporates out and use the syrup too.
Could you just add the honey after cooling since heating destroys most of honey's nutritional values?
Alice, Yes you could.
For those questioning the canning of product, canning pumpkin is highly discouraged. The limited acidity makes for the perfect environment for deadly toxins. Freezing pumpkin butter is best.
Do you put it into the fridge still hot?
Wait until it's cooled to room temperature.