Does pumpkin butter have to be pressure canned?

People naturally want to give their homemade pumpkin butter as a food gift. Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning . The same holds true for unsweetened purées of pumpkin and winter squash.

Does pumpkin butter expire?

Shelf Life Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks . It may also be frozen for 3 to 6 months.

Does pumpkin butter need to be refrigerated after opening?

The good news is that pumpkin butter can be frozen and also keeps quite well in the fridge, so it doesn't have to be entirely off the menu.

Why can't pumpkin be canned?

Pumpkin puree can't be safely canned One of the most important is acidity. Low acid foods are not as resistant to bacterial growth as highly acidic foods like tomatoes . But some low-acid fruits or vegetables can still be canned when they are treated in a pressure cooker rather than a hot water bath.

Can you eat 2 year expired butter?

Can you use expired butter? Here's the good news: If you notice that your butter's expiration date has passed but you don't have time to run down to the store for a new tub, you can still eat it with relative safety as long as you inspect it first .

Is canned pumpkin good 2 years after expiration date?

Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the 'best by' date, although they may eventually become stale or develop an off flavor.

What is the difference between pumpkin puree and pumpkin butter?

No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread .

Is there a safe way to can pumpkin butter?

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision.

Do you have to pressure can butter?

Butter, milk and cream (like meat and vegetables) are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature .

What foods do not need to be pressure canned?

The bacterium cannot grow in a high acid environment and so high-acid foods such as fruit and pickles do not need to be processed in a pressure canner. Look for recipes for such foods.

How to can butter without a pressure cooker?

How to Can Butter and Ghee Safely Unwrap your butter sticks. Heat your jars by heating them in the oven at 250F. ... Melt the butter on low heat in a large pot. Stir to keep from burning. Fill your hot jars with the butter, leaving an inch of headspace. Wipe the rim of the jar with vinegar and put on a hot lid. More items...

Slow Cooker Pumpkin Butter Recipe - The Magical Slow Cooker (2024)

The Magical Slow Cooker » Recipes » Dessert » Slow Cooker Pumpkin Butter

by Sarah Olson on September 27, 2021 | Updated October 3, 2022 95 Comments

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This Slow Cooker Pumpkin Butter recipe is a must-make for fall, great on toast or even ice cream. Transform canned pumpkin puree into decadent fruit butter with ease.

Whether you make apple butter or this pumpkin butter, you are in for a treat! We love to give as gifts to friends and neighbors.

Slow Cooker Pumpkin Butter Recipe - The Magical Slow Cooker (1)

Why this recipe works

This slow cooker pumpkin butter recipe tastes like heaven. I can not hold myself back from eating it at all times of the day on butteredtoast. It tastes like pumpkin pie, but I think it tastes even better.

I put a few jars in the freezer for use throughout fall and winter. The ingredients in this recipe are naturally gluten-free, which is excellent if you have gluten intolerant loved ones.

Canned vs Fresh Pumpkin

Canned pumpkin – Buying canned pumpkin is a convenient way to make recipes in a snap. Canned pumpkin has vibrant color and a constant flavor from can to can.

Fresh Pumpkin – Will take more time to make but can be gratifying to make! Fresh pumpkin puree can have a lighter color but still tastes great. You will need a food processer to make pumpkin puree from scratch. You can use my guide on how to cook pumpkin in the slow cooker.

Whether you choose canned or fresh pumpkin puree, you will have great results with this recipe. The end game is pumpkin butter, and either pumpkin puree you select, you will get perfect pumpkin butter.

How to make Slow Cooker Pumpkin Butter:

Ingredients

Slow Cooker Pumpkin Butter Recipe - The Magical Slow Cooker (2)

Canned 100% pumpkin – be sure not to buy pumpkin pie mix for it is sweetened and spiced already, we want plain pumpkin.
Brown sugar – pumpkin puree has no sweetness so plenty of brown sugar is needed in this recipe.
Apple juice – This is the liquid for the recipe. You can use apple cider, that works great!
Spices – ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt.

Slow Cooker Pumpkin Butter Recipe - The Magical Slow Cooker (3)

Step by Step Directions

Step 1 – Add the canned pumpkin to the slow cooker, add the brown sugar, apple juice, and spices. Stir—cover and cook on LOW for 4 hours or HIGH for 2 hours.

Step 2 – Let cool for an hour before spooning into jars. Leave an inch of room at the top of jars if you will freeze—place in the fridge or freeze.

Slow Cooker Pumpkin Butter Recipe - The Magical Slow Cooker (4)

Tips for Making the Best Pumpkin Butter in the Slow Cooker

Don’t over cook! The recipe needs just 4 hours on LOW or 2 hours on HIGH. Don’t forget about it.
Measure your ingredients – This pumpkin butter recipe has been tested over and over; stick to the recipe. Don’t add less apple juice than it calls for or it will burn around the edges.
Share with friends – Be sure to give a jar to a friend or neighbor since there is plenty of it. Make sure to tell them to store it in the fridge or freezer.

Things to do with pumpkin butter:

Serve warm over ice-cream.
Chill and serve on buttered toast, crossaints or on our favorite 2 ingredient biscuits.
Use the pumpkin butter in recipes such as pumpkin bars, pumpkin butter loaf or a rum pumpkin co*cktail.

Slow Cooker Pumpkin Butter Recipe - The Magical Slow Cooker (5)

Recipe FAQs and Variations

Can I use Pumpkin Pie Spice?

If you don’t have a variety of spices, you can use two tablespoons of pumpkin pie spice. I’ve tested it both ways, and it is always great.

How long does pumpkin butter last?

Pumpkin butter will last two weeks in the fridge or six months in the freezer. Please do not leave it out on the counter; it needs to be refrigerated or placed in the freezer.

Can I pressure can or water bath can this recipe?

Pumpkin and squash are low in acid and too thick to safely can at home; even adding lemon juice isn’t enough to fix the issue. This recipe is not a canning recipe. We prefer to freeze the extra jars.

Slow Cooker Pumpkin Butter

5 from 23 votes

The best pumpkin butter you will ever taste! Transform canned pumpkin into decadent pumpkin butter. Great on ice cream or toast.

Print Pin Rate

Course: Breakfast

Cuisine: American

Equipment Needed:

▢
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients:

▢ 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)
▢ 2 ½ cups light brown sugar packed
▢ 2 cups apple juice (cider works well too)
▢ 1 ½ tsp. ground cinnamon
▢ 1 tsp. ground nutmeg
▢ ¼ tsp. ground cloves
▢ ⅛ tsp. ground ginger
▢ 1 dash salt

US Customary – Metric

Instructions:

Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.
Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.

Stove Top Instructions:

If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.
Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.

How to Video:

Sarah’s Notes:

YIELD – Makes about 5 1/2 pint jars.

Can this recipe be canned?

Pumpkin and squash are low in acid and too thick to safely can at home. This recipe is not a canning recipe. We prefer to freeze the extra jars.

Can I use pumpkin spice?

If you don’t have a variety of spices, you can use two tablespoons of pumpkin pie spice. I’ve tested it both ways, and it is always great.

Can I use fresh homemade pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree. Be sure that the cooked pumpkin is pureed very well. You will need 5 1/2 cups of fresh pumpkin puree for this recipe. You can cook a whole pumpkin in a slow cooker! Use my guide on how to cook pumpkin in the slow cooker.

Can I use a slow cooker liner?

Variations:

Pumpkin Pecan Pumpkin Butter – Add 1/4 cup ground pecans at the start of the recipe.
Cardamom Spiced Pumpkin Butter – Add one teaspoon of cardamom to the recipe along with the other spices.

Nutrition Information:

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Six more fruit recipes:

Slow Cooker Pumpkin Applesauce
Slow Cooker Raspberry Applesauce
Slow Cooker Strawberry Applesauce
Slow Cooker Apple Butter
Slow Cooker Cranberry Apple Butter
Slow Cooker Cinnamon Applesauce