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Slow Cooker Pumpkin Butter

I am a big fruit butter fiend. I mean like I could eat tons and tons of it! If it is a choice between jelly or jam, and fruit butter? Well, that really isn’t a choice. I grew up eating my PB & J’s with apple butter. Which I guess would technically make it a PB & B right? I would mix it into my oatmeal, smear it on my toast, and have even been known to top my ice cream with it. Yes, I will put it in/on just about anything to get my fruit butter fix!!

For a lot of years it was just an apple butter addiction though. It wasn’t until I moved to the south, while I was pregnant with my son, that I discovered pumpkin butter. OhhEmmGeee that was love at first sight errr taste! I found it in a little produce stand on the side of the highway and thought, what the heck, let’s give it a whirl. I took it home, gave it a try, and ate the whole jar in a couple of days (did I mention I was pregnant?)! So I went back the next day and bought 4 more jars!

I seriously do not want to know how much pumpkin butter I consumed during that pregnancy. Don’t ask, don’t tell would be  my stand on that subject. However, those days did show me that I needed to learn how to make my own fruit butter. If I was going to consume mass quantities I could at least cut down the expense by making it at home. But, you have to realize something my friends, I was a city girl that had been transplanted to a very verrrrrrrrrrrry small town in the mountains of North Carolina. This girl could barely cook anything beyond boxed Mac and Cheese and Hamburger Helper! But I was determined to learn!

I look back on those days now and laugh. Everything was so new and scary in the kitchen, but I did have that drive to learn. Plus I had no fear. I didn’t know what I didn’t know (did that make sense), so I was blissfully numb. I was game to try anything and proceeded to do so.

That was a big year for me! I learned how to garden, bake, and can my own fruit and veggies. It was a lot of fun!!

This recipe is one that I have used for quite a long time, I just decided to give it a try in the slow cooker. Not only was it nice to be able to walk away while it cooked with no fear of burning, it actually gives you a thicker consistency, which I really really like, AND the huge bonus is it makes your whole house smell amazing!! So I see many more fruit butters being made in my slow cooker in the near future.

Are you a fruit butter lover? What is your favorite flavor?

Slow Cooker Pumpkin Butter

Bobbi’s Kozy Kitchen
Published 11/26/2014
Slow Cooker Pumpkin Butter


  • 1 can (29-ounce) pumpkin puree
  • 3/4 cup water
  • 1 cup granulated sugar
  • 1 1/2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice


  1. Combine all ingredients in slow cooker, mix well.
  2. Cover and cook on high for 2 hours, stirring once or twice after the first hour to prevent scorching. Remove lid and continue to cook on high for another 2-3 hours or until pumpkin butter has reached desired consistency, stirring occasionally.
  3. Allow pumpkin butter to cool, then place in jars and refrigerate.

Yield: make approx 2 pints
Prep Time: 00 hrs. 10 mins.

Cook time: 05 hrs. 00 mins.
Total time: 5 hrs. 10 mins.
Tags: slow cooker, pumpkin, canning, preserves

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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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