Crock Pot Pumpkin Butter

So you saw the Crock Pot Pumpkin Puree right? Well so far I’ve used pumpkin puree in the Pumpkin Banana Bread and now I am going to use it to make pumpkin butter. This was super simple to do. The most difficult part being the stirring every once in a while, if you even call that difficult.

This makes for an incredibly sweet, thick pumpkin butter. It looks like apple butter, which the Bennett house loves, but after a finger in the mouth to taste it does not taste like apple butter. I’m okay with that though because it is so good.


Crock Pot Pumpkin Butter
recipe from Laura Williams’ Musings

2 cups pumpkin puree
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Combine all ingredients in a crock-pot and stir well to mix.

Cook on high for 3 hours, stirring occasionally, about every 30 minutes. Do not let it burn or stick.

After it is done, fill the pint jars or 1/2 pint jars, leaving ¼ inch head space and seal.


Now I skipped the canning process because it only made about 2 ½ cups worth and we were sharing with so many people that I just packaged it up and sent it along with a note and some biscuits to be eaten right away. The note did tell the recipients of the pumpkin butter that it could last about a month when stored in the icebox.

If you do care to can it you can find directions on how to do that over at Laura Williams’ Musings.


Both Baby Cakes and I loved this. It was really rich butter served sparingly over buttered biscuits it was delish.

Love, love, love,

Crock Pot Pumpkin Puree

So this year I have seen a ton of other bloggers making their own pumpkin puree and I decided I wanted to jump on that hay ride, for a couple of reasons. The top reason being flavor, I wanted to see for myself if fresh pumpkin puree was better than canned. The second reason being that canned pumpkin can get pricey at certain times of the year, although I do typically stock up during the sales. In regards to fresh pumpkin, stores are currently having sales on their pie pumpkins which is the type you want to cook with.


Crock Pot Pumpkin Puree
recipe from The Nourishing Gourmet

1 pie pumpkin, small enough to fit into your slow cooker

Wash the outside of the pumpkin; dry. Poke the pumpkin a few times with a fork and place in the slow cooker. (If your pumpkin doesn’t fit cut in half or quarters.)

Cook on low for 8 hours, or until the flesh easily pulls away from the skin; let cool.

Remove from the slow cooker and let cool.

Once cooled, scoop out the seeds and discard or roast, scoop out the pumpkin flesh and puree in a food processor or blender until well blended.

Measure by the cup full and store in plastic food storage bags. You can store in a freezer for up to 1 year, in a freezer storage bag. Use in recipes as desired.


After making it I am not sure that I'll make this my regular method as in homemade versus canned. It only made 2 cups worth of pumpkin puree, which is about a can and a half. The crock pot part was easy, the scooping, scraping and pureeing not so much. It wasn’t a headache per say but being all about convenience; well it’s harder than opening a can. However, ask me again once I use it to make pumpkin butter (don’t worry, I’ll post the recipe).

XOXO,