Pumpkin Butter (Crock Pot)

"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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Ready In:
4hrs 5mins
10-12 Cups (approx)




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

Questions & Replies

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  1. nitasell
    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.
  2. LonghornMama
    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!
  3. conhackney
    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!
  4. xpnsve
    Cooked on low for 10 hours, ran my hand mixer through it to puree everything - perfect!
  5. farmchick 2
    This is really good. I cut the sugar to 3 c. and added 3 pkgs. of truvia. Increased the spices a bit too. My son ate this on his oatmeal and had 3 bowls. He Loves it. I froze it instead of canning.


I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
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