• Kim Campbell

Crockpot Pumpkin Butter

Pumpkin butter is loaded with traditional warm autumn spices. These spices find their home in a thick, creamy, and smooth spread, wonderful on morning toast, muffins, oatmeal, and plant-based ice cream and parfaits.

Prep Time: 15 minutes

Cook Time: 8-10 hours

Yields: 6 1/2 cups


2 cans (15 oz) pumpkin puree

1 pound apples (about 3-4 apples)

2 tablespoons pumpkin pie spice

1 tablespoon apple cider vinegar

½ cup coconut sugar

2 teaspoons pure vanilla extract


  1. Wash, core, and quarter the apples. There is no need to peel the apples since the peel contains lots of fiber and nutrients that will be pureed later in the process. Combine the pumpkin, apples, vinegar, coconut sugar, and spices in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir and continue cooking until the apples are tender. Stir in the vanilla.

  2. Let the pumpkin mixture cool completely. Transfer the mixture to a food processor or blender. Blend until there are no chunks remaining. You can also use an immersion blender for this step.

  3. Pour into jars and store in the refrigerator for up to 2 weeks. You can also freeze it for 3 to 4 months.

Hints: You can use any variety or combination of varieties of apple you like, but sweeter apples are especially nice for this recipe. I often put this recipe in the slow cooker in the evening before bed. By morning, it is almost completely finished. What a wonderful smell to wake up to!

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