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?

Related: 15 Pumpkin Desserts To Bake This Fall

Overnight Pumpkin Butter Ingredients:

• small pumpkins (pie pumpkins)
• butter
• brown sugar
• apple juice
• vanilla extract
• ground cinnamon
• ground ginger
• nutmeg
• 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.

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

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5 from 1 vote

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an easy recipe for making pumpkin butter from scratch in a crockpot overnight

Yield 8 servings

Prep 15 minutes mins

Cook 8 hours hrs

Total 8 hours hrs 15 minutes mins

Ingredients

1x2x3x

• ▢ 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

Instructions

• 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.

Notes

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

© Author Emma Chapman

Course Breakfast, condiment

Cuisine American

Keywords pumpkin, pumpkin butter

Nutrition

Nutrition Facts

Overnight Pumpkin Butter

Amount per Serving

Calories

218

% Daily Value*

Fat

 

0.2

g

0

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

0.01

g

Monounsaturated Fat

 

0.04

g

Cholesterol

 

0.4

mg

0

%

Sodium

 

20

mg

1

%

Potassium

 

91

mg

3

%

Carbohydrates

 

56

g

19

%

Fiber

 

0.3

g

1

%

Sugar

 

54

g

60

%

Protein

 

0.2

g

0

%

Vitamin A

 

47

IU

1

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

56

mg

6

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.