Crock Pot Pumpkin Butter

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Do you hate me yet?

Yes… another crock pot recipe. I would apologize, but I’m not going to because if you read my last post then you will now know how much I love my crock pot.
If you don’t have one, please ask for one for Christmas. Or… await patiently by your stove I guess.

Either way, this recipe is specifically for a crock pot.
Disclaimer: (kind of) I was experimenting with this recipe because I knew that I would be the only one eating it (my husband isn’t a huge fan of pumpkin I guess…sad day), so the recipe is for a small batch. If you have a large crock pot like I do, you can double or triple the recipe. Since my batch was so small, it only took about an hour to cook, so I would also double or triple the time as well.


  • 1 15 oz can of 100% pumpkin (don’t get pumpkin pie filling)
  • 1/4 cup grade b maple syrup
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp pumpkin pie spice

Pour all ingredients in a crock pot and stir.
Place the lid on and put the temperature on low.
Cook about 1 hour, checking every so often to stir (not stirring can cause the edges to burn, so be aware!).

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