Slow Cooker Pumpkin Butter

This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com

This Slow Cooker Pumpkin Butter is really quick to make and is great spread on a homemade biscuit!

This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com

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Slow Cooker Pumpkin Butter

Fall is here which means it’s also pumpkin season. One of my favorite things in the world is making homemade biscuits and spreading them hot out of the oven with some type of deliciousness like my Slow Cooker Apple Butter, 3-Ingredient Strawberry Freezer Jam or this super quick and easy Slow Cooker Pumpkin Butter.

I love recipes like this one that only require a few simple ingredients, but are packed full of flavor. This recipe makes one pint, which is plenty for a couple of people, but if you plan on feeding a crowd, you may want to double it.

Pumpkin isn’t safe to can because it’s so thick, but you can freeze this pumpkin butter for up to six months in the deep freeze or it will last a week or two in the fridge.

The best thing about this recipe is it’s versatility. You can serve it on biscuits, toast, waffles, pancakes, in oatmeal or just eat it plain.

I know you’re going to love adding this recipe to your fall baking list. If you’re looking for more fall recipes then be sure to check out the links below and enjoy!

 

This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com

 

How to Make Slow Cooker Pumpkin Butter:

makes 1 pint

Add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to slow cooker.

Stir to combine.

Cook on low for four hours, stirring occasionally.

Allow to cool before serving and refrigerate leftovers.

Lasts up to two weeks in fridge and six months in a deep freezer.

Do you need more fall recipe ideas? Here are some of my favorites:

Slow Cooker Apple Butter
Homemade Pumpkin Biscuits
Freezer Apple Pie Filling
Homemade Pecan Pie Bars
Apple Pie Crescent Ring
Pumpkin Chocolate Chip Muffins

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Slow Cooker Pumpkin Butter

Pumpkin Butter is really quick to put together and goes great on a homemade biscuit!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Quick, Easy, Slow Cooker
Servings: 1 pint
Calories: 783kcal

Equipment

Ingredients

Instructions

  • Add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to slow cooker. Stir to combine.
  • Cook on low for four hours, stirring occasionally.
  • Allow to cool before serving and refrigerate leftovers. Lasts up to two weeks in fridge and six months in a deep freezer.

Nutrition

Calories: 783kcal | Carbohydrates: 199g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 1095mg | Fiber: 14g | Sugar: 174g | Vitamin A: 66181IU | Vitamin C: 18mg | Calcium: 281mg | Iron: 7mg

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5 Comments

  1. It has been a while since I have had time to read any of the blogs that I normally visit; I see that I have missed a lot of great recipes! I will be trying this one for sure. Thank you for sharing so many lovely ideas. ๐Ÿ˜Š
  2. So easy and delicious. I had roasted a small pie pumpkin and made it into purรฉe. Will definitely make in the future.

    5 stars

5 from 3 votes (2 ratings without comment)

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