Crock Pot Pumpkin Butter

Pumpkin Butter. It is so expensive to buy, yet so inexpensive to make! Tastes divine and makes a wonderful holiday gift! Just let your crock pot do the work, and then tuck a jar in a basket with some biscuits or bagels. YUM!  This is a perfect "make ahead" gift. Do it in November, store in the freezer till you are ready to hand out your gifts! Stress free!

Bonus canning jar label for gift giving at bottom of post.

I do make my own pumpkin puree every year, but today I am sharing the recipe using canned commercial pumpkin puree. Feel free to chop up a pie pumpkin or use your own puree for this if you'd rather!
For the rest of you busy people, grab some can's of pumpkin from the store and let's get started!

Crock Pot Pumpkin Butter:

2 (15 oz.) cans canned pumpkin (not pie filling!) or about 4 cups of fresh chopped pumpkin
1 cup apple juice
1 cup brown sugar 
11/2  teaspoons pumpkin pie spice (make your own!)
Optional: add 1 tsp. maple flavoring OR reduce apple juice to 1/2 cup and add 1/2-1 cup maple syrup.

  • Add all ingredients to crock pot
  • Stir well.
  • cook on low 5-6 hours. (longer with lid off if you want it thicker).
  • Cover and refrigerate overnight.
  • Store in airtight containers: up to 4 weeks in refrigerator, 6 months (or longer) in freezer.
Cute Printable Jar Label over at: amphoriabello.blogspot.com: Please go to her link to to get a full page printable copy. (She'd love to have you stop over!)
Photo Credit: amphoriabello.blogspot.com


  1. My taste buds are just dancing by reading the recipe. I've made apple butter in my crockpot and can't wait to try this. Thanks, too, for the label.

    1. I am so glad you stopped by! I'll swap you some pumpkin butter for apple butter!
      Have a great weekend!

  2. Oh, this looks Wonderful. Thank you
    Instead of freezing can a person can using a water bath?

    1. Colleen, Sadly Pumpkin Butter or just plain old purree's are NOT safe for canning at all. I've always wished to do it myself. Unfortunately the consistency,acidity level and water content level are just too varied for scientists to determine a safe processing time for home canners. You may have people tell you they have been doing it safe for years, but I follow the guidelines myself. Here is a great link that explains it better than me>:http://www.pumpkinpatchesandmore.org/pumpkinprecautions.php
      Thanks for the great question, I am sure lots of others wonder the same thing.
      Let me know how it goes if you make it!

    2. Thank you for the info. I Do plan on making it and putting in gift baskets for this holiday season.
      Gosh, I just made / canned up 1 doz. - 1/2 pint jars of caramel apple butter the other day

    3. ummm. hello new best friend! (now that you have all that caramel apple butter!)
      That sounds devine! I"ll start toasting a bagel now!

    4. Just shoot me an email if you would like to have the Caramel Apple Butter recipe. Be very happy to share it with you

    5. Colleen, I tried to shoot you an email, but your blogger profile sends your emails as "noreply" privacy setting. so it doesn't pop up for me. I"d LOVE the recipe if you ever have a moment. My email is tipgardenblog@hotmail.com thanks! or on my home page on the right side, you can type it directly into the message form and it'll email it to me there! Your are so kind!
      Have a great week!

    6. Jan and Colleen! Hello! :) I think we'd all love this caramel apple butter recipe. I just put the pumpkin butter together in my crockpot with my homemade purée! Oh I so can't wait!

    7. I'll email Colleen and ask her if it's ok to share her recipe!

  3. This looks so easy, and yummy! I've made uncooked pumpkin butter before (it turned out almost identical to Williams-Sonoma's version, with canned pumpkin, pumpkin pie spices, lemon juice and chopped pecans),and gave several jars as Christmas gifts. One friend was rather upset when her jar exploded; I assumed she would know it needed to be refrigerated. Because of safety, I would never try canning this, but it makes me wonder how Williams-Sonoma canned theirs.

    1. Robynne, I think the reason they can "Can" it is they are using commercial grade equipment that can be easily regulated to reach specific temperatures, plus they use added preservativies, etc. Home canning does not achieve the same consistency in temp's as well as no added preservatives,etc. at least I think I understood the answer that way. I wish it was safe to can! I am still bummed about it. Yummo though to the chopped pecans. pumpkin pie spice, .....

  4. I've had apple butter but not with pumpkin. Nice added flavor I am sure! Thanks for stopping by the Thursday Favorite Things Blog Hop I co-hosted!

  5. Replies
    1. Kathi has left a new comment on your post "Crock Pot Pumpkin Butter":

      Oooh, I've never heard of pumpkin butter before! I've made apple butter and pear honey (basically pear butter) but I may try this with the pumpkins sitting on my counter that need to be dealt with. I'd love to have you link this up to the HomeAcre Harvest Hop on Thursday!
      Kathi @ http://www.oakhillhomestead.com

    2. Kathi, sorry I accidently hit the delete button on your sweet comment! I copied and pasted it back in! thanks for the invite to the link up, I had lost the link and could n't find my way back to it!
      I'll pop over and link up!

  6. As requested by some of you; here is the Caramel Apple Butter recipe.

    Caramel Apple Butter

    3 lbs of apples enough to equal 7 cups of puree (I used variety of apples)
    2 cups white sugar (sugar to taste depending upon the variety of apples used.)
    1/4 teaspoon ginger,
    1/2 teaspoon cloves,
    1 teaspoon cinnamon
    21 soft caramels

    1. Puree about 3 lbs of apples - (heat, peel, steam, food mill, blender, etc.) - enough to equal 7 cups of puree.

    2. Place puree in a crockpot with about 2 cups white sugar (sugar to taste depending upon the variety of apples used.)

    3. Cook the pulp down to a fruit butter consistency (3-4 hours)

    4. Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 soft caramels. Check the temperature - it should reach at least 140 F, and preferably 165 F. (If your crockpot does not get hot enough to reach the desired temperature, transfer the mixture to a heavy saucepan or dutch oven and heat on the stove until mixture reaches the correct temperature.)

    5. Pour into clean, hot sterilized jars, leaving 1/2" head space. Wipe rims with damp clean cloth and seal with standard lids and ring bands.

    6. Process in boiling water bath, 10 minutes for pints; five minutes for 1/2 pints (start timing when water begins boiling.)

    I basically doubled the recipe; using around 7 - 7 1/2 lbs of apples
    I like leaving the peeling on but I do core the apples and then start the cooking process. Once good and soft I run everything through food processor and puree until no peeling is visible but totally up to you whether you want to peel or not to peel
    (sorry that I'm not able to show picture of my finished product but I basically got 12 -1/2 pints and just alittle dab left of which hubby ate with a spoon)

    1. Thanks Colleen! You always have such great ideas and are so willing to share!

  7. Mmmm! This sounds absolutely delicious and perfect for a fall hostess gift! I kind of giggle when I saw the (not pumpkin pie filling) disclaimer. As often as you see that it makes you wonder what the heck you do use that for... I don't even use it for pie! ;-) Thanks for sharing with us at #Celebrate365!


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