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.
Ingredients
- 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
Instructions
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Add all the ingredients to the slow cooker and mix well.
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Cook on low for about 6-8 hours or HIGH for 3-4 hours, or thickened, stirring 2-3 times in between.
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Give it a taste and add more sweetener or spices, if needed.
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Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks,
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Spread over toast, pancakes or stir into oatmeal.
Instant Pot Method
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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.