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How-to Make Crock Pot Pumpkin Butter

Makes approximately 3 cups


  • 4 cups pumpkin puree (fresh homemade preferred from a 3 to 4 lb pumpkin or approximately 2 15oz cans)
  • 1 cup raw honey or maple syrup grade B
  • 1/2 cup apple cider
  • 1 teaspoon vanilla extract organic, optional
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • a generous pinch of sea salt



Add all of the ingredients to your slow cooker. Stir very well to combine. Cook on low for approximately 6 hours, or until thick (this time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. Every slow cooker is a bit different in how strong it is. At the end if it hasn’t thickened as much as you could like, take the lid off and let it cook a bit longer and it will reduce further.

Add it to your jars or other air tight containers and allow to cool, then store in the refrigerator.

Optional add-ins:

  • apples slices (can leave whole or blend in with an immersion blender)
  • chopped hazelnuts or pecans

Store in the refrigerator for approximately 2 to 3 weeks, it can be frozen for up to a year. 

you can add more sweetener, if you want it sweeter
if you used canned pumpkin, make sure it is pure pumpkin, not pumpkin pie filling


**please be aware: due to the lack of acidity, the USDA does not recommend that you preserve pumpkin butter by canning it.