Homemade Pumpkin Butter Recipe


When all I could find at the store this Fall was pumpkin butter laced with high-fructose corn syrup, I decided to make my own! Here’s my homemade, easy-as-pie, Pumpkin Butter recipe.



1/4 cup apple juice*

15 oz pumpkin puree

1/4 cup brown sugar

1 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice

3/4 teaspoon cinnamon



1. Combine all ingredients in a small crockpot and stir to combine.

2. Cook on high for 1 hour. Turn heat to low and cook for 5-6 hours, stirring every hour or so, until the mixture has reduced by 1/3 and is dark brown.

3. Allow to cool, store in an airtight container and keep in the fridge.

*You can substitute water for apple juice








Enjoy your Homemade Pumpkin Butter:

  • Spread on toast or bagels
  • Dalloped on top of your oatmeal
  • As a dip with apple or pear slices
  • Slightly warmed and swirled over ice cream
  • As a spread with baked Brie and crackers


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  1. Thanks for the recipe! I love pumpkin butter!

  2. Wow!! I am so impressed!! Super delicious!!

    • Jan 11.13.2009

      Did you cook this with the lid on or off the entire time?

  3. Diana 11.04.2009

    Awesome! Thanks for the recipe! :)

  4. Evan Thomas 11.04.2009

    That sounds like a great and simple recipe. I’d love to try it with apple cider instead of apple juice

  5. Stephanie 11.04.2009

    GENIUS crockpot recipe — thanks for a great weekend activity for me, this looks fantastic :)

  6. Jenna 11.04.2009

    I will definitely be using this recipe come spring/summer when pumpkin butter is hard to come by!

  7. Amy 11.04.2009

    thank you thank you thank you!

    Also – I hope the public speaking went well – I absolutely loathe it more than anything I can think of. I am so shy with that kind of thing, it terrifies me! Can’t wait to hear how it went; I’m sure it was great!

  9. Morgan 11.04.2009

    So funny, I just found your blog and I actually posted slow cooker pumpkin butter this morning too!
    Looking forward to reading more!

  10. Looks Amazing!

    My hubby tried it at William Sonoma last weekend and loved it so I am going to try your recipe out and see what he thinks…..thank you. =)

  11. Phoo-D 11.04.2009

    What a great idea. The combination with warm brie sounds incredible. I’ll have to give this a try with my last fresh sugar pumpkin.

  12. mina 11.04.2009

    this looks delicious! alas, no more making everything that you make :(
    although, i have been eating so many amazing meals on the road that i can’t say i miss cooking!

  13. Jessica 11.04.2009

    awesome recipe, love the addition of apple juice, so much better than tons of white sugar!

  14. Katie 11.04.2009


  15. Cara 11.05.2009

    Mmmm now all I need is a crockpot! I wonder if stovetop would work also? On super low heat, maybe. Thanks for sharing the recipe!

  16. I’m going to have to give this a try! I love how thick it is :) I notice that the Trader Joe’s jar I have in the fridge has honey, so I might switch out the sugar for honey or agave. Thanks for the recipe!

  17. Lena 11.05.2009

    Cool! came so timely! have been searching high and low for pumpkin butter! but what better way than to make it myself! thanks! btw, do you have any idea, how long can they be kept for?
    thanks again kristin! love your recipes!!

  18. Melissa 11.18.2009

    Can this be canned via hot water bath? If so, how long for processing? This looks WONDERFUL! I recently tried another recipe for Pumpkin Butter that took pectin… and it turned out terrible. Bitter tasting (even with the 2 cups of sugar to 2 cups of pumpkin) and very “solid.” So looking forward to something creamy and closer to apple butter texture. Thanks for the recipe!!

    • Melissa 11.18.2009

      Just finished the Pumpkin Butter… and it is amazing!!! My family will be so excited to enjoy this over Thanksgiving dinner! Thanks again…

  19. Carrie 12.20.2009

    This looks tasty! I miss HyVee stores & Iowa (I noticed the HyVee brand canned pumpkin).

  20. George 01.05.2010

    I made this on the stovetop because our slow cooker is much larger than yours appears to be and the pumpkin mixture would not have covered the bottom. I started it out on medium heat for about 30 minutes, stirring often and then turned it to low, stirring every once in a while for about 2 hours total. I used Alpine Sugar Free Spiced Cider® instead of apple juice and mixed my own pumpkin spice (clove, nutmeg and ginger at 2:2:1 ratio). It turned out great. Thanks for the recipe.

  21. sharon weaver 01.25.2010

    I love that you use Tone’s spices. I used to work there a long time ago.

  22. Janna 03.07.2010

    Omg..that looks amazing and yet so simple. I will be making some of my own pumpkin butter tonight…thanks so much for sharing!

  23. […] you'd post this today…. I was just drooling over this pumpkin butter recipe from Iowa Girl Eats. I don't have any pumpkin in the house or I would have made it this afternoon. […]

  24. DGrub 03.25.2010

    The images in your post of pumpkin butter looks amazing. A similar Pumpkin butter recipe using Crockpot is given here http://desigrub.com/2010/03/crockpot-pumpkin-butter/ as well. Hope to hear comments from you.

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