Crockpot Pumpkin (Apple) Butter


I love Fall! It’s my absolute favorite time of the year. I just love cooler weather. It’s also the season that my birthday falls in, as well as Lucas’ and Clint’s. My birthday was yesterday and Clint’s is the 29th. For our birthdays, we decided we wanted to go to eat breakfast in New Orleans and to the zoo with Clint’s parents so we went Saturday and the weather was great. Well, it rained all morning but by noon it cleared out and the temperature was great. Lucas really seemed to enjoy it and we all had a great time.


Another reason I love Fall is the food. Thanksgiving’s my favorite holiday. No– really. To welcome the cooler weather (and hope that it sticks around) Shaye and I made some Pumpkin Butter. Well, it was going to just be Pumpkin Butter but I had 2 apples in the fridge I hadn’t done anything with so we decided to throw those in there too.  The results = amazing!

I love getting Raisin Toast at Waffle House and putting Apple Butter on it. Apple Butter ain’t got nothing on this Pumpkin (Apple) Butter. If I would have known it was this easy to make, I would have made it years ago. Besides, I love eating Raisin Toast. It brings back memories of my Memaw, who also loved Raisin Toast.

Crockpot Pumpkin Butter (w/ Apple)

1 can pumpkin puree (15 oz)

2 apples, cored and diced

1/4 cup apple or white grape juice

1/2 cup sugar

1/4 cup brown sugar (or you can just do all white, your choice)

1-1/2 tsp pumpkin pie spice


Combine all of the ingredients in crockpot. Cook on low for 5 hours.

Pumpkin Butter recipe

The diced apple will still be chunky, but soft. If you want it chunky, you could eat it as is. I wanted mine smoother though, so we pureed it in the blender.


This can be stored for 2 months in the fridge or frozen for up to 6 months. I’ve stored mine in [amazon-product text=”Pyrex storage bowls” type=”text”]B0000CFTB0[/amazon-product] and would recommend something like that. If you freeze, be sure to only fill it 3/4 full since things expand when frozen.

You can also leave out the apples, but I would up the juice to 1/2 cup if you do that.

I think I may make a large batch and freeze some in [amazon-product text=”Ball Wide Mouth Mason Jars” type=”text”]B005T6FBOK[/amazon-product]  so I can make it once and enjoy it all year long. I’ve only had it on my Raisin Toast so far, but I want to try it on waffles, pancakes, french toast, and in my yogurt… and on anything else that I can think of that sounds reasonable.


Do you like apple butter? What about pumpkin? Then what are you waiting for?! Go make this and please report back to me about how amazing it is. 

This post contains affiliate links.

5 thoughts on “Crockpot Pumpkin (Apple) Butter

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