This Slow Cooker Pumpkin Butter is light, creamy and easy to make in the crockpot or Instant Pot with canned pumpkin puree and cozy fall spices. This healthy homemade spread is packed with flavor and makes a tasty toast topping or oatmeal add-in! Paleo, vegan, refined sugar-free, gluten-free, dairy-free and includes low carb and keto sweetener options.
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Slow Cooker Pumpkin Butter Recipe
Want to learn how to make homemade pumpkin butter for fall? This easy Slow Cooker Pumpkin Butter makes the smoothest and yummiest pumpkin spread you’ll ever taste! It’s an easy set and forget recipe, you just dump everything into the crockpot and walk away. We recommend this recipe to anyone who’s looking for a quick and easy treat for pumpkin season and it’s way better than anything you can buy at the store. And my family says the flavor is spot-on to Trader Joe’s Pumpkin Butter thanks to the cinnamon sticks and our homemade pumpkin pie spice.
This delicious spread is full of cozy autumn spices and lasts for two weeks in the fridge, so it’s great for making in advance. It tastes wonderful mixed into your oatmeal and on top of pumpkin pancakes or pumpkin french toast. And if you want to eat it straight from the spoon, I don’t blame you!
Don’t have a slow cooker? Try our Homemade Pumpkin Butter recipe made on the stove-top!
Is Pumpkin Butter Healthy?
Pumpkins are a great source of vitamins, nutrients and antioxidants. So homemade pumpkin spice butter is generally pretty healthy, and this version accommodates plenty of special diets. It’s paleo, gluten-free and vegan, and you can also make it keto-friendly by using a low carb sugar-free sweetener of your choice. In addition, this spread is made without any refined sugar!
Ingredients you need
Many pumpkin spread recipes call for refined sugars such as granulated or brown sugar. To make this crockpot pumpkin butter recipe healthy, we kept the ingredient lineup nice and simple. It starts with canned pumpkin puree and ends with a few key seasonings.
- Pumpkin puree (be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade fresh pumpkin puree by roasting your own sugar pumpkins
- Coconut sugar – An unrefined sugar that mimics the taste of brown sugar. You can sub with another granulated brown sugar sweetener / substitute of your choice such as golden monk fruit sweetener or brown Swerve to make your pumpkin spread keto.
- Pure Maple Syrup: adds natural sweetness and extra moisture. Sub with another liquid sweetener you have in your kitchen such as coconut nectar syrup, Lakanto Sugar-free maple syrup to make low carb pumpkin butter
- Apple Cider: You can also use unsweetened apple juice, if preferred.
- Pure vanilla extract – adds flavor, balances sweetness and makes this easy pumpkin spread delicious
- Pure Lemon Juice
- Cinnamon Sticks
- Homemade pumpkin pie spice – you can use your favorite brand or make your own pumpkin spice with a combination of ground cinnamon, ground ginger, ground nutmeg, ground cloves and ground mace.
- Fine Sea Salt: You only need a small pinch of sea salt to perfect the flavor for the best pumpkin butter.
Is pumpkin butter keto
If you want to make keto pumpkin butter, there are a couple substitutions you have to make. Here’s how to make this pumpkin spread low carb and keto-friendly:
- Sub Coconut Sugar: Substitute the coconut sugar with golden monk fruit sweetener or another granulated sugar-free sweetener.
- Sub Maple Syrup: Replace the maple syrup with Lakanto sugar-free maple syrup or your favorite liquid sweetener.
How to Make Slow Cooker Pumpkin Butter
This slow cooker recipe really couldn’t be any easier. All you have to do is throw your ingredients into the pot and let them simmer!
- Combine Ingredients: Add all the ingredients to the slow cooker and mix well.
- Cook: Cook on low for about 6-8 hours or HIGH for 3-4 hours, or thickened, stirring 2-3 times in between.
- Season to Taste: Give it a taste and add more sweetener or spices, if needed.
- Let it Cool: Once the pumpkin butter is cooled completely, transfer it to a large glass container and store it in the refrigerator for up to 2 weeks.
Instant Pot Method
Instant Pot Pumpkin Butter is almost the same method as making it in the crockpot.
- Combine Ingredients: Add all the ingredients to the inner pot of a 6-quart Instant Pot.
- Cook: Turn Instant Pot to “Manual” and pressure cook on high pressure for 4 minutes. Do a quick release after 5 minutes.
- Allow to Cool: Allow the butter to cool completely before transferring to jar and storing it in the fridge.
How to Use Your Homemade Pumpkin Butter
There are tons of ways you can enjoy this delicious fall spread. It has tons of uses, and it also tastes amazing by itself! Here are some yummy ideas for how to serve it:
- In Coffee: this pumpkin goodness will melt right into your coffee and give it the best pumpkin spice flavor imaginable!
- On Pancakes: This spread is the perfect pancake topping. I like to stack my pancakes on top of each other with a layer of it in between each one.
- In Oatmeal: Give your morning bowl of oatmeal a little upgrade by mixing in this homemade pumpkin butter.
- On Toast: For a quick and easy fall breakfast, whip up some toast and top it with your pumpkin butter.
- On Muffins: If you love all things pumpkin, you have to make my Healthy Pumpkin Muffins and top them with some of this yummy pumpkin spread!
How to Store Leftovers
This pumpkin spread should be kept in an airtight container in the fridge. I usually store mine in a mason jar or a tupperware container. Refrigerated pumpkin butter will stay fresh for 2 weeks!
Can You Freeze Pumpkin Butter?
If you want to store your paleo pumpkin spice butter for longer, keep it in the freezer instead of the fridge.
How to freeze: Transfer to an airtight container and store in the freezer. Frozen pumpkin butter lasts for up to 6 months! Before you use it, you’ll need to let it thaw out in the refrigerator overnight.
More pumpkin recipes you will love:
This Slow Cooker Pumpkin Butter is light, creamy and easy to make in the crockpot or Instant Pot with canned pumpkin puree and cozy fall spices. This healthy homemade spread is packed with flavor and makes a tasty toast topping or oatmeal add-in! Paleo, vegan, refined sugar-free, gluten-free, dairy-free and includes low carb and keto sweetener options.
- 30 oz canned pumpkin puree 2 cans, not pumpkin pie filling
- 2/3 cup coconut sugar sub with golden monk fruit sweetener for sugar-free
- 1/4 cup pure maple syrup sub with Lakanto sugar-free maple syrup for sugar-free
- 1/2 cup apple cider or unsweetened apple juice
- 2 tsp vanilla extract
- 1 tsp pure lemon juice
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice to taste
- tiny pinch of fine sea salt
Add all the ingredients to the slow cooker and mix well.
Cook on low for about 6-8 hours or HIGH for 3-4 hours, or thickened, stirring 2-3 times in between.
Give it a taste and add more sweetener or spices, if needed.
Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks,
Spread over toast, pancakes or stir into oatmeal.
Add all the ingredients to the inner pot of a 6-quart Instant Pot.
Turn Instant Pot to “Manual” and pressure cook on high pressure for 4 minutes. Do a quick release after 5 minutes.
Allow the butter to cool completely before transferring to jar and storing it in the fridge.
Recipe Video
How to store:
Store in an airtight container like a mason jar or a tupperware container. Refrigerated pumpkin butter will stay fresh for 2 weeks!
How to freeze:
Transfer to an airtight container and store in the freezer. Frozen pumpkin butter lasts for up to 6 months! Before you use it, you'll need to let it thaw out in the refrigerator overnight.
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