Crock Pot Pumpkin Butter

Picture of Crock Pot Pumpkin Butter
I was craving apple and pumpkin butters the other day, and couldn't find an Instructable made specifically for this! Pumpkin butter is basically concentrated pumpkin flesh; by slow cooking the pumpkin with some sugar, the flavors begin to caramelize, giving it a great taste and it's brown color. It also has a much longer shelf life than a pumpkin by itself does, and to me is just as versatile. It tastes great on breads, in sauces (I made a tiramisu with it!) and is pretty enough to make a great gift.

Because pumpkin is a low-acid food, simply canning pumpkin puree can cause botulism, and we don't want that. By adding the sugar and lemon, I have increased the pH of the pumpkin to a higher acid food; the pH levels should be high enough that the risk is very low. That being said, please read the following warning so you know how to can this treat properly!

There is NO DAIRY in this butter; the name "butter" in the title merely refers to the consistency. :) Smooth and buttery. I personally crave anything with spices in it during the fall/winter months, and I really wanted something to slather on biscuits the other morning. NOMS!

So here it is. Easy pumpkin butter! It makes a really great present, and if you learn to do canning (it's really easy too) it can last for quite some time and looks pretty when packaged up nice.

As a note: using pumpkins MADE for eating yields a MUCH tastier butter than using pumpkins made for carving. Jack-o-lantern pumpkins CAN be eaten, but they are bred to be cut up and not eaten, so the flesh isn't really very tasty. I used a Queensland Blue for this recipe.

You will need:
• a pumpkin; I made two pints out of a medium sized pumpkin. (Or use canned pumpkin).
• A small lemon
• Table sugar (regular granulated or turbinado)
• Brown Sugar
• Cinnamon
• Pumpkin Pie spice (blend of cinnamon, ground ginger, lemon peel, nutmeg, cloves, and cardamom).

• Crock pot (or pot with lid)
• Surface to cut on
• Knife
• Jars with sealable lids

(EDIT: I'll try to get a better thumbnail preview image, I dislike this stock image one.)

If you don't want to have to cut up and roast your own pumpkin, you can use canned pumpkin puree. Make sure you aren't using "Pumpkin Pie" in a can; that already has spices added! If you're using canned pumpkin, go ahead and skip to step 3!
Remove these adsRemove these ads by Signing Up
O-Budd-13 years ago
I had some fresh pumpkin in the freezer from halloween and I tried this recipe as I was out of jelly and it turned out great. Thank you so much
ElaineG118 hours ago

I think it would be really nice if you gave Gina at Skinnytaste credit for her picture of the pumpkin butter on toast!

finnrambo3 years ago
nice 'ible easy 5 for sure, now I'm going to have to find a way to get pumpkins all year round....

buy lots now. you can clean them up now and save the flesh in the freezer. then just thaw throughout the year and make another batch

I'm not sure this turned out ok for me. Trying to be nice here since you have a "be nice" comment policy, but it is WAY TOO sugary. 3 cups of brown sugar to 3 cups of pumpkin puree made my pumpkin butter more like sugar butter. I actually even tripled the recipe but cut the sugar down to 6 cups of sugar and still just too sweet. Any suggestions in repairing the huge pot of pumpkin butter? I tried adding more lemon juice and more spices but no luck in changing it's overall sugar taste. I was hoping for more of a pumpkin flavor.

dragonflower711 months ago
If I put this in a canning bath, will it be OK?
Batness (author)  dragonflower711 months ago
I've never had a problem with my pumpkin butter, but mine are usually pretty high acid. You should be okay, but be aware there always is a chance pumpkin butter could grow botulism!
7Cawthrons1 year ago

How do I know if I have the right amount of sugar and lemon juice to maintain the acidity levels to can the pumpkin butter?
Raw pumpkin tastes kind of sweet, has a texture smoother than potato, but some satisfying crunch. Bet you never tasted it...
Batness (author)  whisperonthewind2 years ago
Bet I have. ;)
tbrewster2 years ago
I do not see how much sugar to put in the recipe. Thanks.
Batness (author)  tbrewster2 years ago
Please read under "basic measurements" to see what I used.
TAKuhn2 years ago
People don’t read do they my grandmother used to can all sorts of low ph foods with the addition of vinegar or lemon and sugar in the appropriate amounts. She was born in the great depression and was a farmer’s wife canning was something she did for many years without ever making anyone sick and pumpkin pie filling (butter) was one of her best on biscuits and in turnovers even over ice cream, as pumpkin alamode. She always said the government doesn’t know what its talking about because they get paid to talk.
Thanks for the great canning instructable.
I tried making mine just as you said but all I got back was warmed up pumpkin puree with the spices. It didn't even get close to being butter consistency. What size crock pot did you use (mine is about 4 quart size).
Batness (author)  javajunkie19762 years ago
You may have to adjust heat/time spent in crock pot depending on the size of the slow cooker or crock pot you are using.

I have a small crock pot; max it is 2 quarts, IF that. You may want to leave it on the same heat setting for a slightly longer time. Good luck!
bweed3 years ago
Looks tasty. Where's mine?! lol

I agree that the first pic looks really nice. It's staged perfectly with the toast browned and just the right amount of pumpkin butter.
farzadbayan3 years ago
Very nice !
The first picture is professional !
pecospearl3 years ago
The USDA does NOT recommend canning pumpkin puree, they recommend freezing it instead. This is due to spoilage and botulism.
Batness (author)  pecospearl3 years ago
The spoilage issue is due to the viscosity of different pumpkins and the fact it's not acidic enough.

However, with the amount of sugar and lemon to the ratio of pureed pumpkin I used, it should be okay.That being said, I still encourage everyone to read up the caning Instructable I linked. :) The USDA doesn't actually test any pumpkin recipes anymore, so they haven't tried anything new since the 80's.
diyguy273 years ago
This recipe looks very tasty! but I would not recommend canning pumpkin unless you use a pressure canner. Even though lemon is added in this recipe, pumpkin is still a low acid food. Unless the butter is subjected to the temperatures achieved in pressure cooker, botulism (which may not necessarily detectable by taste or smell) will be a serious (potentially fatal) risk. This recipe will still be great if the butter is stored in a refrigerator or frozen.
Batness (author)  diyguy273 years ago
Technically, even with a pressure canner pumpkin is a finicky canner if you've pureed it. It either will get botulism or it won't, the pressure canner won't matter.

The acidity does; but with the amount of sugar and lemon to the ratio of pureed pumpkin I used, it should be okay.That being said, I still encourage everyone to read up the caning Instructable I linked. :)