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+ servings
Side view of easy pumpkin butter in a clear jar

Slow Cooker Pumpkin Butter

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.

Course Snack
Cuisine American
Keyword best fall recipes, easy fall recipes, fall recipes, healthy fall recipes, pumpkin butter, pumpkin butter recipe, pumpkin recipe, vegan fall recipes
Prep Time 5 minutes
Cook Time 1 day 3 hours
Total Time 3 hours
Servings 16 servings
Calories 60 kcal
Author Kelly


  • 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


  1. Add all the ingredients to the slow cooker and mix well.

  2. Cook on low for about 6-8 hours or HIGH for 3-4 hours, or thickened, stirring 2-3 times in between.

  3. Give it a taste and add more sweetener or spices, if needed. 

  4. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks,

  5. Spread over toast, pancakes or stir into oatmeal.

    Side view of low carb pumpkin spread on toast on a white plate

Instant Pot Method

  1. 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

Recipe Notes

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.

Nutrition Facts
Slow Cooker Pumpkin Butter
Amount Per Serving (1 serving)
Calories 60 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.