The weather is finally feeling like autumn, which means it’s time to enjoy pumpkin everything! I’ve made this pumpkin butter a couple times now, and I love its smooth consistency and sweet, mellow flavor packed with pumpkin-y spices. If you like apple butter, give pumpkin butter a try! This version, originally inspired by this one, is meant to be made in a slow cooker.

Note that if you make your own pumpkin puree, you might need to cook it for a few hours longer than you would if using canned. I tried it once with fresh pumpkin puree that was a little watery (from a white pumpkin rather than a pie or other sweet pumpkin) and it needed closer to 10-11 hours rather than the suggested 6-8.

Also note: if you do use fresh puree from non-pie pumpkins, reduce the amount of lemon juice. This is because pie pumpkins and canned puree (also from pie pumpkins) are sweeter. And while you can use less lemon juice with the sweeter pumpkins too, the lemon juice gives a nice counterbalance to the sweetness.

One batch will fill a 6-quart slow cooker, so use that to guide how many jars you’ll need for canning.

30 oz. canned pumpkin puree (or fresh homemade puree)
3 c. brown sugar, tightly packed
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg
1/3 – 3/4 c. lemon juice (use less if you’re not using pie pumpkins)

In a 6-quart or larger slow cooker, combine all ingredients and stir well to mix in spices and brown sugar.

Cover and cook on low heat for 6-8 hours, stirring every 1-2 hours to prevent sticking. (If you’re using fresh pumpkin puree, be prepared to go as long as 10-11 hours.)

The pumpkin butter will thicken as it cooks. The pumpkin butter is done when it mounds up on a spoon and does not run off.

If you want to can the pumpkin butter, follow these canning tips to prepare the jars. As an alternative, you can use plastic food storage containers and store in the freezer for up to 1 year for optimal flavor. Do NOT put glass jars in the freezer unless you love cleaning up broken glass and frozen puree.