Slow Cooker Pumpkin Butter – Easy pumpkin butter made in a crock pot with spices that can be made overnight! Perfect to use for fall baking!

Welcome to day 4 of Pumpkin Week! 31 bloggers have teamed up to bring you a ton of pumpkin recipes October 2nd-6th! Four recipes in and only one left! Crazy how fast it has gone by! If you missed any of my other Pumpkin Week recipes (Pumpkin Madeleines, Pumpkin Pie Hummus, and Pumpkin Pie Cream Puffs) make sure to go check those out too!

So I have Slow Cooker Pumpkin Butter today and it is so perfect on toast! This may sound like a weird combination of flavors but I’ve also been putting it on my peanut butter sandwich every day for lunch and surprisingly, the flavors end up working out!

After I made the Slow Cooker Apple Butter, I was so excited to try making some other slow cooker butters right at home because of how easy and delicious it was! I think next up I am going to try making some kind of pear butter or cranberry apple butter! It is a great way to get some use out of my food processor too, I tend to neglect it a bit more than I mean too.  It’s such a great kitchen appliance to have but too often it gets shoved behind a slow cooker for a few months until I remember it is there.

Notes on slow cooker pumpkin butter recipe

• You can cook on low for 4-6 hours too!
• Want to make it Chai pumpkin Butter? Add in 1/4 tsp ginger, 1/4 tsp cardamom, and 1/8 tsp cloves!

Yield: 12

Slow Cooker Pumpkin Butter

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Easy pumpkin butter made in a crock pot with spices that can be made overnight! Perfect to use for fall baking!

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

• 1 can pumpkin puree
• 1/4 cup pure maple syrup
• 1 cup apple cider
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/8 tsp cloves

Instructions

1. Add all ingredients into slow cooker and set on high. Cook for 2-3 hours.
2. Pour into food processor and blend until smooth and creamy. Let cool before transferring to jars or containers.