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+ servings
An overfilled canning jar filled with homemade pumpkin butter.

Crock Pot Pumpkin Butter

Arlene Mobley - Flour On My Face
Savor the two most popular flavors of fall in the Crock Pot Pumpkin Butter. Spread over a warm biscuit and enjoy the best Fall breakfast you have ever had.
5 from 1 vote
Cook Time 8 hrs
Total Time 8 hrs
Course Condiment
Cuisine American
Servings 4 Pints
Calories 44 kcal


  • 8 cups pumpkin puree I used my Crock Pot Pumpkin Puree recipe but you could use canned pumpkin
  • ½ cup apple juice
  • 2 cups brown sugar
  • ½ cup granulated sugar
  • 1 TBS RawSpiceBar UnPumpkin Pie Spice or Pumpkin Pie Spice
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  • Place all ingredients in a crock pot slow cooker on low and cook for 6-8 hours until thick and creamy.
  • Allow to cool completely.
  • Transfer the Pumpkin Butter to jars and refrigerate.

Recipe Expert Tips

  • This recipe is meant to be refrigerated and eaten immediately. It is not meant to be canned! Share with your neighbors and friends!


Serving: 2Tablespoon | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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