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    You are in: Home / Recipes / Pumpkin Butter (Crock Pot) Recipe
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    Pumpkin Butter (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    Dee514's Note:

    This recipe was posted in answer to a message board request. It is from an old cookbook I have (the cover is missing, so I can't tell you which one). Since I don't own a crock pot, I haven't tried it, therefore the "cook time" is an estimate on my part (it was not specified in the recipe).

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    Ingredients:

    Yield:

    Cups (a ...

    Units: US | Metric

    Directions:

    1. 1
      Squeeze the lemons and add their juice to the pumpkin and spices.
    2. 2
      Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth.
    3. 3
      Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.

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    Ratings & Reviews:

    • on November 19, 2012

      Canning alert, people! I read a few reviews that said you canned this great pumpkin butter, but warning -- you shouldn't. Here is the article: http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/. But it freezes and stores in fridge very well and lasts a long time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2006

      55

      This is good stuff!!! A ten-star recipe! I just finished canning it and so far have only eaten it with cornbread, but I can't think of anything this would not be good on. Used frozen cooked pumpkin which tends to be a bit thinner, cooked in a 4-quart crockpot for 8 hours on low, then on high for about 2 hours until it was golden brown and nearly thick enough to spread, stirring throughout the cooking time. Got 8 half-pints plus about 1/2 cup. A perfect blend of spices that smells heavenly while cooking. I wouldn't change a thing. Thanks for sharing the recipe!! UPDATE: I just read that home canning of plain pumpkin as well as pumpkin butter is no longer recommended. Please be safe and store this in the fridge or freezer. It really is wonderful stuff!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009

      55

      This is the best recipe for pumpkin butter I have ever tried. Everyone loves it! I used brown sugar, but also took the advice on one of the reviews and added 1/4 tsp allspice, increased cinnamon to 2 tsp, 6 tablespoons fresh lemon juice, and 1/2 tsp maple flavoring. I cooked it on low in the crockpot about 10 hours, then processed it for 40 minutes in a hot water bath. You cannot overcook this! The result was outstanding!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Pumpkin Butter (Crock Pot)

    Serving Size: 1 (1928 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 340.1
     
    Calories from Fat 1
    26%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.2 mg
    0%
    Total Carbohydrate 87.8 g
    29%
    Dietary Fiber 0.8 g
    3%
    Sugars 81.6 g
    326%
    Protein 1.0 g
    2%

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