Nov 20 2013

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Crockpot Pumpkin Butter

Crockpot Pumpkin Butter

How can a recipe be a winner and a loser? That happens in my house more than I’d like. I think this recipe is a winner. Here is how I’ve used the crockpot pumpkin butter so far (and love it):

  • On toast
  • On waffles
  • Mixed in oatmeal

I first heard of the idea of crockpot pumpkin butter at Money Saving Mom. (She’s always got great food and frugal stuff going on at her site.) I read her post and followed the link to her source at Recipes that Crock. (This is my first look at this site. I consider myself a crockpot novice and am happy to see another fun crockpot resource.) And with extra pumpkin to experiment with, how could I lose?

I loosely followed the recipe mostly because I didn’t have canned pumpkin. And then I discovered I didn’t have enough brown sugar…and…and…(this may be a commentary on my unpreparedness or my ability to be flexible.)

BUT, I am happy with the results! Babycakes gave her yucky face, but the rest of us like it.

I went to church while this was cooking. So, I didn’t stir it until we got home.

If you try it, let me know how it works out for you.

Crockpot Pumpkin Butter


  • 4 cups pumpkin puree
  • 1/2+ cup sugar
  • 1/2+ brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice


  1. Mix all ingredients in crockpot.
  2. Cook on low 6 hours. Stir to prevent scorching.


The original recipe used 1 cup of white and 1 cup of brown sugar. Adjust sugar to your liking.



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