Slow Cooker Pumpkin Apple Butter

Fruit butter is my favorite way to preserve. The simplicity and the fact that it uses the whole fruit. Fruit butter is fruit that has been cooked to a paste, condensed significantly, and sweetened. Apple butter is one of the most common, but I also love to make apricot, peach, and grape butter.

Years ago, apple butter was often made on farms amongst neighbors. Locals would gather together and use up all their extra apples, especially the ones that didn’t look as good. Back then, they cooked large quantities of the mixture over an outdoor fire in large brass kettles outside. It took hours to condense the fruit to a paste-like spread.

Close up view of brown colored pumpkin apple butter spread on top of piece of French toast sitting on wood cutting board

Apple butter still needs to be cooked for hours before it’s ready, but in these modern times (ha!), we’re lucky to have more options for cooking. For a long time, I would use the stove to make my apple butter. But this was often rather cumbersome: the mixture had to be constantly watched and could easily burn.

The light bulb moment was when I started using my slow cooker. By nature, slow cookers allow you the freedom to walk away without the need to babysit the mixture. The necessary hours of cooking can be done overnight and you’re likely to wake up to an amazing fragrance that fills the house, a welcome by-product.

Soon after publishing my slow cooker apple butter recipe, I started receiving requests for pumpkin butter. So I gladly made my version so everyone could enjoy it! While I love pumpkin butter, I find that pumpkin alone doesn’t have as much flavor and needs some additional sweetness. Mixing in apples with the pumpkin gives a richer consistency and acts as a natural sweetener.

Glass jar holding brown colored spread with spoon in mixture on top of wood table with pumpkin in background

Like most slow cooker recipes, this really is a set-it-and-forget recipe. To bring out the pumpkin, the spices are a bit different than traditional apple butter, harkening towards the flavors of pumpkin pie: spicy ginger, warm cinnamon, and bright allspice.

After the mixture cooks and is ready to blend, I add a little maple extract. While you may be tempted to swap out the extract for maple syrup, I’ve found that syrup is lost in the long cooking time and doesn’t lend any flavor. Extract add a condensed flavor and mixes with the spices to create a full-flavored fall treat.

Spoon spreading pumpkin apple butter on top of piece of French bread with extra pieces of bread in background

Watch how to make this pumpkin apple butter:

Slice of French bread spread with brown colored pumpkin apple butter with extra bread pieces around sitting on wood cutting board
Print Pin
5 from 7 votes

Slow Cooker Pumpkin Apple Butter

Made completely in a slow cooker, this pumpkin apple butter is as easy as could be! Everything is placed in the pot and hours later, you'll have a sweet, spread just in time for fall!
Prep Time15 minutes
Cook Time8 hours
Total Time12 hours 15 minutes
Course: Spreads
Cuisine: American
Keyword: apple butter, apples, autumn, fall, pumpkin, spread
Difficulty: Easy
Method: Slow Cooker
Servings: 5 pints
Author: Kaleb

Ingredients

  • 8 cups chopped apples
  • 6 cups peeled and cubed squash or pumpkin (I use kabocha squash)
  • 2 cups brown sugar
  • 2 tbsp lemon juice
  • 2 tsp cinnamon
  • 3 tsp ground ginger
  • ½ tsp allspice
  • ½ tsp ground nutmeg
  • 1 tsp salt

Instructions

  • Pour all apples and squash into a 7-quart slow cooker.
  • Add sugar, lemon juice, cinnamon, ground ginger, allspice, and salt. Stir to incorporate everything.
  • Turn slow cooker on high for 8 hours.
  • After the 8 hours, stir and continue to cook until the excess liquid has cooked off, about 2-4 hours.
  • After the liquid has reduced and the butter has cooked at least 12 hours blend in a high-powered blender. Be sure to let the steam release while blending
  • Let cool. Freeze or can the mixture

Nutrition

Serving: 1 tbspCalories: 12 kcal (1%)Carbohydrates: 3 g (1%)Protein: 0.3 g (1%)Fat: 0.1 gSaturated Fat: 0 gPolyunsaturated Fat: 0 gMonounsaturated Fat: 0 gTrans Fat: 0 gCholesterol: 0 mgSodium: 15.4 mg (1%)Potassium: 50.7 mg (1%)Fiber: 0.3 g (1%)Sugar: 2.4 g (3%)Vitamin A: 2.4 IUVitamin C: 3.4 mg (4%)Calcium: 4.2 mgIron: 0.1 mg (1%)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • 5 stars
    Outstanding !!! Can not thank you enough this is delicious and nutritious to boot 👍 fantastic alternative to processed spreads 💕

  • You are my hero🦸‍♀️ My go to pumpkin butter from Trader Joe’s was completely sold out ☹️. I am so excited to make this recipe. I live in Illinois and appreciate the fact we are in the same zone so all of you tips and tricks are perfect for a novice like me. I look forward to seeing your beautiful smiling face every day. Keep up the fabulous posts.
    Sincerely a fan forever.

  • I am so excited! I made your slow cooker apple butter a few weeks ago and it was unbelievable. So much so I had to make a second batch. It is all gone with the exception of half of a mason jar. Now I just have everything together and I’m going to put all the ingredients in the slow cooker which is actually on slow cooker mode on my instant pot and make the unbelievable apple pumpkin butter! Thank you so much Kaleb. I am a huge fan and have been watching you since I discovered you a few months ago and have learned so much. Although I am a transplant from New York City I grew up in the country which originally was a farm. This reminds me so much of my early days as a kid being in the grass is smelling all the divine flowers roses and fruit trees and fruits that we had. I love it. Thank you again❤️

  • I made this yesterday and it’s delicious! Kaleb, I have a question…I think the farmers market where I went was wrong… I asked for the kobocha squash like you used…and they sold me a orange ones…which they said were more more ripe, and would be sweeter, as the sugars were more developed. I watched the Kitchen today…and low and behold…GZ was cooking with one…and his was green too…. sooo. Mine had like a crown of green at the top too… And what was funny…on their website…it showed it as green…which I showed her…but she still said this would be more developed and sweeter…. sooooooo was I sold down the river? It still tastes good… I did add more brown sugar…and probably more spices…but I’m that kind of cook… I did can it too! It’s delicious, so thank you for the wonderful recipe! I love watching your posts! I hope you answer… as I am dying to know!

  • 5 stars
    I made this yesterday and it’s delicious! Kaleb, I have a question…I think the farmers market where I went was wrong… I asked for the kobocha squash like you used…and they sold me a orange ones…which they said were more more ripe, and would be sweeter, as the sugars were more developed. I watched the Kitchen today…and low and behold…GZ was cooking with one…and his was green too…. sooo. Mine had like a crown of green at the top too… And what was funny…on their website…it showed it as green…which I showed her…but she still said this would be more developed and sweeter…. sooooooo was I sold down the river? It still tastes good… I did add more brown sugar…and probably more spices…but I’m that kind of cook… I did can it too! It’s delicious, so thank you for the wonderful recipe! I love watching your posts! I hope you answer… as I am dying to know! I forgot to rate it!!! It’s a five for sure!!!

  • Reading this recipe is making me think of my grandmother, fabulous smells always coming from her kitchin. I will cook this recipe. Thank you.

  • Love your show. Enjoy learning your recipes. I am 81 yrs old and all ways wanted to learn to Can . Thank you again . God Bless . Grandma TonTon

  • I’m impressed with this recipe video. Anxious to try a new butter after making pear butter for so many years
    I’m hopi go to be able to find the squash. .
    What type apples do you use? Or does it matter?
    Thank you

  • 5 stars
    OMGEE! Kaleb this is the best Pumpkin Apple Butter recipe ever! I know because I live in Apple country USA! I had to use a Buttercup squash due to that being easier to find then the Kabocha around here in Aspers, PA (Near Gettysburg). However, it made an amazing batch, and the smells were absolute heaven around here. I had the windows open and my neighbors were all wondering what I was up too as they love when my kitchen is going full tilt with home cooking or canning. Keep these wonderful recipes coming my good sir! They are yummy and very easy to follow!

  • 5 stars
    I tried this recipe and it came out yummy. I was going to add the maple extract but was hesitant as it was my first time making this and there is no amount listed. How much maple should I add?

  • Hey Kaleb, I loved the Apple Butter recipe…so I am trying this one tonight. Your instructions say High for 8 hrs for this recipe??? Is this correct..seems like it should be low 8 hrs overnight. Thanks…love your videos