This Slow Cooker Pumpkin Butter is really quick to make and is great spread on a homemade biscuit!
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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!
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
Equipment
Ingredients
- 15 ounce can pumpkin puree
- ¾ cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
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.
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