Pumpkin butter

(from Asaka’s recipe box)

Categories: autumn, crockpot, not tried


  • •1 (15 oz.) can pure canned pumpkin (not pumpkin pie filling) OR
  • •15 oz. freshly baked and pureed pumpkin
  • •1/3 cup 100% apple juice (no sugar added)
  • •1/4 cup honey
  • •1/4 cup maple syrup
  • •1 1/2 tsp. ground cinnamon
  • •1 tsp. ground ginger
  • •1/4 tsp. ground cloves
  • •1/4 tsp ground nutmeg


  1. Stir all ingredients together in a 1 or 1 1/2 quart slow cooker and cook until it thickens (about 5-6 hours) on low.

  2. While hot, it will still be runny, even after thickening. Place in a heat-safe container and chill overnight in the fridge.

  3. More honey can be added for sweetness if desired.

  4. NOTE: This is a “spicy” pumpkin butter. If you like a milder version, simply cut the ginger, cloves and nutmeg in half. (you can always add them back in later)

  5. Storage: Keep in fridge for up to 2 or 3 weeks. Freezes well.

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