Do you love pumpkin everything? You’re going to want to try this easy slow cooker pumpkin butter recipe! It’s so good and perfect for fall!
Have you guys tried the pumpkin butter from Trader Joes? It’s a big deal. I went and picked some up last week to see what all the hype was about – and it really is delicious. There was something bugging me about it, though. It was too simple. I kept thinking about how easily I could make it myself! So when I went through half the jar in a week I decided to try making a batch.
Now – there three things you need to know. 1. This homemade pumpkin butter is truly just as easy to make as it is to drive to TJ’s and buy. 2. It is not actually a butter, so if you haven’t tried this stuff before you should know – it is dairy-free so it’s more like a jam or preserve of sorts. Still delicious, just not technically a butter. I don’t want anyone getting on my case for not telling you about this! 3. The ingredients list lemon juice, I opted to use apple juice and also omitted ginger (I have an aversion to it) so this is not an exact ‘trader joes pumpkin butter copycat recipe.’ It’s pretty similar in taste, though and I promise you will not be disappointed!
Done! I made some cute printable labels to put on the jars because I want to give them to some friends. You can print some by clicking here if you want. Then I pictured myself reading comments in two weeks with people asking for a blank version of the label – so I went ahead and made a blank label that you could use for any fall baking or canning! Print those by clicking here or by clicking on the image below. I just love the buffalo plaid pattern these days. Anyone else?!
So now I have this new pumpkin butter and I’ve been neglecting the other half of my TJ’s pumpkin butter because, well, I like mine better.
What to put pumpkin butter on:
ON EVERYTHING. Toast, bagels, crepes, rolls… or just eat it with a spoon. You can put it in oatmeal or warm it up and drizzle it over ice cream. The list goes on! You can make everything you eat all day long taste like pumpkin pie, and if you can do that, why wouldn’t you?! Let me know what you think when you try this out!
- 3.5 cups pumpkin puree or 1 29 oz. can NOT pumpkin pie filling
- 2 tsp vanilla extract
- 3/4 cup apple juice or cider
- 1 cup packed brown sugar
- 1/2 to 3/4 tsp ground cinnamon to taste
- 1 to 2 tsp pumpkin pie spice to taste
- Add all ingredients to crockpot; stir well. Turn crockpot on low and cook for about 2.5 hours or until it becomes thick and smooth, stirring occasionally.
- This recipe yields two 15 oz. jars of pumpkin butter, but if that's not enough you could easily multiply the recipe to make a bigger batch!
If you love pumpkin like me, check out these pumpkin swirl brownies (they get rave reviews every time I make them!) and these pumpkin spice chocolate chip bars.
It’s very good
Thank you so much!
I used fresh pumpkin and it is beautiful! I cut the pie pumpkin in half and cleaned out the inside. Placed it cut side down on foil lined pan and baked at 375 degrees for 45 minutes. Took it out of the oven and cooled to touch. The meat of the pumpkin scooped right out! I pureed it in my ninja and used 3 1/2 cups in this recipe. It turned out amazing!!! I put it in 1/2 pint jars and processed them in a hot water bath like I would apple butter.
Yay! I’m so glad you loved it. I need to try this recipe with fresh pumpkin now. Thanks for the tip!
Could I use lemon in place of the apple/cider of so will it be the same measurement?
I’m not sure it would taste the same, but you can try!
CAN YOU HOT WATER BATH IT TO MAKE IT SHELF SAFE?
Sorry, I’m not sure! I’ve never done that.
How long does your pumpkin butter stay fresh in a small gift mason jar? Can you water bath them to seal?
I’ve never sealed them to store at room temperature, so i’m not sure! Mine stays good in the fridge for about a month!
I know this is probably a strange question – does it cook with the lid on or off?
I put the lid on and just removed it to stir once in a while!
When I make apple butter, I put knives on each side of lid so steam can escape. Have also heard of using chop sticks
When I make apple butter, I put knives on each side of lid so steam can escape. Have also heard of using chop sticks
Just made my first batch and i can not wait to taste it! Thank you for the recipe!
Yay! I hope you love it!
how long does this last? do you have to keep it in the fridge?
Yes, it definitely should be kept in the fridge! Unless you can & seal it. I am not sure how long it will last in the fridge since this was my first time making it and it’s only been a little over a week but I would guess as long as it stays refrigerated maybe a month to six weeks? But if you can get it to last that long without being devoured I’d be impressed! ;)
This sounds amazing!! I definitely want to try this.
Oh my goodness… I want to have it for everything! And it’s easy enough I could see myself making it. Can’t wait to try!
You’re amazing. A recipe so easy, I could do it (and I want to!). HEB sells French toast flavored bread that tastes a little maple-y and has cinnamon in it and when toasted is the perfect easy accompaniment to this stuff!