Overnight Pumpkin Butter

There are all sorts of ways to make pumpkin butter. Maybe you already have a family recipe you prefer? I decided to try making my batch this year starting from whole pumpkins (rather than pumpkin puree in a can).

This easy recipe for overnight pumpkin butter is made in a crock pot. I love using mine—especially during the colder months. And what’s better than waking up to the smell of homemade pumpkin butter?

Jump to Recipe

Pumpkin butter scratch

Overnight Pumpkin Butter Ingredients:

2 small pumpkins (pie pumpkins)
2 tablespoons butter
2 cups brown sugar
1/4 cup apple juice
1/2 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

First, using a good knife, cut open each pumpkin, and scoop out the guts (seeds and those string-y things). Remove the outer rind and cut into small cubes.

Overnight pumpkin butter (click through for recipe)  In a crock pot, combine the fresh pumpkin cubes, sugar, apple juice, vanilla extract and spices. Give it all a good stir. Then, set to cook on low for eight hours. I like to set it overnight, so I wake up to the awesome smell of pumpkin in my kitchen the next morning.

Once the mixture is done cooking, the pumpkin pieces should be very soft. Use an immersion blender to puree the mixture (you could also do this in a food processor or blender).

You can add pumpkin butter to all kinds of different recipes. My personal favorite use simply to serve it on toast. 🙂 Save unused pumpkin butter in an airtight container in the refrigerator for up to two weeks. Enjoy! xo. Emma

Overnight Pumpkin Butter

an easy recipe for making pumpkin butter from scratch in a crockpot overnight
Course Breakfast, condiment
Cuisine American
Keyword pumpkin, pumpkin butter
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 218kcal
Author Emma Chapman


  • 2 pie pumpkins small baking pumpkins
  • 2 tablespoons butter
  • 2 cups brown sugar
  • ¼ cup apple juice
  • ½ teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves


  • First, using a good knife, cut open each pumpkin and scoop out the seeds and guts. Remove the outer rind and cut into small cubes.
  • In a crock pot, combine the fresh pumpkin cubes, sugar, apple juice, vanilla extract and spices.
  • Then, set to cook on low for eight hours.
  • Once the mixture is done cooking, the pumpkin pieces should be very soft. Use an immersion blender to puree the mixture.


Save unused pumpkin butter in an airtight container in the refrigerator for up to two weeks.


Calories: 218kcal | Carbohydrates: 56g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 20mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 54g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.5mg
  • Ok, so do I peel the skin off to remove the rind? Instruction isn’t that clear to me yet, noone is asking so I though I would. Am I using rind with skin on or off? TY!

  • I just made it and I highly recommend this! Fabulous!!! I could’ve eaten it by the spoonful

  • oh my, this looks so yummy!



    check out my chloe + isabel giveaway!

  • I agree, it makes great gifts! Brought some to work a couple weeks ago (along with pumpkin scones) and the ladies all raved. I didn’t tell them how easy it is to make:)

  • I like your Photos good Work !

    Check my Fashion&Lifestyle Blog on Blogspot !


  • Great thing for the crock pot! How many cups of pumpkin puree from a can would I need to equal two whole pumpkins?

  • Looks amazing and makes my mouth water just looking at this! I have a question though… if I were to take the “lazy way out” and use canned pumpkin puree, about how much of that would I use? Thanks so much… great idea for gifts!

  • Hi girls! I ‘ve just discovered you and I really like your blog girls, CONGRATULATIONS , you’ve created a blog with variety.

    Xoxoxo dears I’ll try to stop by soon


  • Mhhh…What a original idea! If you like this kind of recipe, certainly you also like the Italian Marmalade “Cotognata”, the texture is very similar! Look here for the step by step recipe: http://lalunadeigolosi.com/cotognata-e-tavolette-di-marmellata

  • Wow that looks incredible.

    I have to go and make this later!


  • Oh wow this sounds amazing – I’ve never had anything like this before. I especially like the idea of cooking it overnight and waking up to it the next morning! I’m always on the look out for unusual pumpkin recipes so will definitely give this a try! xx

  • Thank you for this! Even though it made me feel like a) I’ve been living under a rock & b) I’m an idiot.
    HOW have I never heard/thought of PUMPKIN BUTTER?! Sheesh!
    And now I’m a little depressed because so much of my life has been spent without…


  • Ok. I keep seeing your blog pop up on so many other bloggers posts so of course I had to come and see for myself what all the hype was about! And I totally get it now! What a great story of how this “beautiful mess” got started:) I’ll definitely be following along now too:) This recipe sounds delicious and unique I have never heard of pumpkin butter before!

    XO ~ Rachel

  • Good recipe. I made that years ago, but not with a crockpot. I love your ideas. Great posts. Apple butter is,delicious too! xxoo. JO

  • I have a bunch of already cooked and puréed pumpkin, do you think I could use that instead? thanks! This sounds so yummy!

  • Looks so delicious! I can only imagine how delicious this would taste with a drizzle of caramel on top. Yummy!

  • LOVE this! So easy! Perfect for the season! Thanks! 🙂


  • This looks so yummy! I’ve never heard of pumpkin butter before, but it sounds amazing xx


  • Mmm sounds yummy! Thanks for sharing and I look forward to trying it out 🙂

    Lulu xx


  • We’re testing builds of it now. With Android having so many devices, there a lot more bugs that could pop up. So we’re trying to be as thorough as possible to ensure it’s best it can be. Once we have a firm release date, we’ll announce, but know it will be soon. Hang tight!

  • It look delicious! Lovely..



  • Yes to fresh pumpkin! Nothing more satisfying than the ones we have coming out of the garden. I prefer them in my belly to rotting on the stoop. Fruit butters are so old school, I love it.

  • Where is the app for android? I have been waiting all of October for it. Please release it!!!

  • Thanks for this post. As an Australian it is incredibly difficult to source pumpkin purée, pumpkin butter, pumpkin pie spice or anything else pumpkin related unless it’s a whole pumpkin! I’ve been reading so many delicious looking pumpkin related recipes from bloggers in America but can’t make them because I’m missing the vital pumpkin ingredient. Now I can! Woo! Thanks! Love you guys 🙂

  • So easy and tasty! My mom gave me some delicious pumpkin butter she made, and I’ve been devouring it on toast with pear slices. Looks like I’ll have to make this when I run out!

  • Awesome!….now if only I could figure out how to make this sugar free and still have it taste good. I’m on a yeast free, sugar free, wheat free diet and it is killing me. One month to go and fingers crossed all stupid gut troubles will be better and I will be able to add some of the sweet stuff back into my diet…until then:(

  • That looks interesting! Here in Germany pumpkins are not such a big thing, but we’ll definitly (did I misspell that?) try that one!

    Hope you’re having a wonderful weekend:

    Birdy and Bambi

  • It looks gorgeous ! but it’s need cooking for eight hours?? It’s seems a little bit long?? it’s possible make the recipe in less time? I would try!!

  • This looks good! I love it on oatmeal with some nuts sprinkled on top.
    Do you know how much canned pumpkin would be needed if I didn’t want to use a fresh pumpkin?

  • This sounds super easy. Also, I love the mason jar lids. Where can I buy them?

  • This look and sounds divine!


  • good god, this looks and sounds delicious! I’ve never even heard of pumpkin butter, but this is definitely something I’ll try asap!

  • i made apple butter a couple weekends ago and love it! pumpkin butters sounds even better, i’ll have to give this a try too!

  • This looks so good! Any idea how many cups of pumpkin you used? I’d love to try this but am too lazy to butcher my own pumpkins. Love your photos!

  • If we wanted to use canned pumpkin puree instead, how much would we use?

    Thanks! This recipe looks great.

  • This looks SO amazing! I really want to try this – nothing is more perfect for fall xo

  • I just wanted to tell you guys on the Beautiful Mess Team that I read your blog everyday. I look forward to your new posts and if I’ve checked it already that day I’ll probably end up browsing older ones. Thanks for continuing this blog and all the hard work you put into it!!

  • I love to add pumpkin or apple butter to the batter for waffles and pancakes, it makes them delicious and you don’t have to use as much syrup. One of my favorite things is to add apple butter to waffle batter then eat the waffles with thin slices of cheese, so yummy and good for on the go!

  • i think i have to give in to the pumpkin craze, this sounds so delicious!
    xo, cheyenne

  • A super easy way to cook pumpkin for recipes is to wash the outside, make about 10 or so slits with a sharp knife around the top and center and bake whole in a 350 deg oven until soft, appx 1 to 1-1/2 hrs . Cut it in half, scoop out the center and the outside peels right off. I found this is “The Joy of Cooking.”

  • Oh, this sounds yummy and is maybe a great alternative to the honey which I normally eat all day long 🙂

    xx from Bavaria/Germany, Rena


  • what a fantastically gorgeous and delicious gift idea! love the jars too!

Recipe Rating

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