Slow Cooker Spiced Pumpkin Butter

Slow Cooker Spiced Pumpkin Butter
Photo: Jason Donnelly
Prep Time:
15 mins
Slow Cook Time:
8 hrs
Cool Time:
1 hr
Total Time:
9 hrs 15 mins
4 half-pints


  • 3 15 ounce cans pumpkin

  • 2 cup pure maple syrup

  • ¾ cup apple juice

  • 3 tablespoon lemon juice

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • ½ teaspoon salt


  1. In a 3 1/2- or 4-quart slow cooker combine all of the ingredients.

  2. Cover and cook on high for 2 hours; stir. Cook, uncovered, on high for 6 to 7 hours more or until mixture is very thick and has reduced to 4 cups, stirring every hour for the first 4 hours and then every 20 to 30 minutes. Cool at least 1 hour or cover and chill overnight.

  3. Ladle into half-pint canning jars or freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in the refrigerator up to 1 week or freeze up to 6 months.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

68 Calories
17g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 68
% Daily Value *
Sodium 41mg 2%
Total Carbohydrate 17g 6%
Total Sugars 14g
Vitamin C 2.3mg 12%
Calcium 32mg 2%
Iron 0.6mg 3%
Potassium 133mg 3%
Folate, total 5.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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