Crock Pot Pumpkin Butter is incredibly easy and tastes amazing. It’s the perfect thing to make on a crisp Fall day.
I admit to you all the time how much I love recipes that require the absolute least amount of work by me. This one fits that perfectly.
Crock Pot Pumpkin Butter
This is only four ingredients, takes zero prep work what-so-ever, and there’s a good chance that you’ll already have every ingredient in your kitchen.
You guys, there’s almost nothing I need to say about this! You put the ingredients in the crock pot and then you turn it on. After that, you eat it. Haha! So simple.
What To Serve This With
Our favorite way to eat this is fresh, homestyle biscuits. Oh man, right out of the oven it’s just so good.
We will however, put this on any bread! Especially if it’s warm like toast.
It’s also good of course, right from the jar!
How To Save Your Pumpkin Butter
Save this pumpkin butter in a jar or an airtight container, in the fridge for up to two weeks.
You can heat it up in smaller portions in the microwave when you’re ready to eat it.
(You can also keep it in the freezer for 3 months.)
Looking for more? Check out this big list of Pumpkin Desserts!
Crock Pot Pumpkin Butter
Ingredients
- Ingredients:
- 1 15- ounce can pumpkin puree
- ¾ cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Instructions
- Add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to the bowl of a slow cooker. Stir to combine.
- Cook on low for four hours, stirring occasionally.
- Allow to cool before serving and refrigerate leftovers.
Notes
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