Pumpkin Butter

October 30, 2014

You would think something as delicious as pumpkin butter shouldn’t be reserved for a single season. It’s basically¬†pumpkin pie in a jar – but without all the fat and sugar. So you can imagine how slathering pumpkin butter on toast or pairing it with yogurt and granola in the morning makes for the most decadent treat – and something that should be enjoyed all year round. And you’ll be surprised to see how incredibly easy it is to make. I’ll give you a hint: slow cooker.

Pumpkin Butter by HonestlyYUM




  • 4 cups or 30 ounces of pumpkin puree
  • 3/4 cup of maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • a pinch of kosher salt


  • Mix together pumpkin puree, maple syrup and vanilla extract in the slow cooker.
  • Cover and cook on high for 3.5 hours.
  • After 3 hours, add cinnamon, nutmeg, ginger and salt and stir.
  • Stop cooking when the consistency is thick.
  • Cool and store in jars in the refrigerator.

(images via HonestlyYUM)


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Hi! If we don’t have a slow cooker is there an alternative? Ready to make this minus that detail. Thanks! x

Yum yum! Pumpkin butter is my favorite food group! Thanks for the recipe!

Any tips on cook time for those without slow cookers? (I know, it’s a painful omission from life….)

I have a big ass pumpkin sitting in my kitchen, and I keep finding more and more recipes that I want to make with it! I might have to buy another one.
How do you suggest making this without a slow cooker though? Unfortunately I don’t own one of these!
Alice x

I’m obsessed with TJ’s pumpkin butter but now you’ve convinced me to make my own!

Ok. You convinced me. I need pumpkin butter in my life.

Wow, this is genius! I’m so in love with pumpkin butter, definitely worth having my hubby go and get the crockpot down from the top shelf to make this lol.

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