Pumpkin Butter Recipe

Koti Beth Designs
by Koti Beth Designs
20 servings
6 hr 15 min

How to make pumpkin butter in a slow cooker or Instant Pot. This has pumpkin and apple cider for all of the fall flavors.

Pumpkin butter is a delicious spread that you can use on toast or muffins. It's also good swirled in yogurt or oatmeal. I have several other pumpkin butter uses in my pumpkin butter recipe post, so be sure to click over to read it.

You can make this in an Instant Pot in less than an hour or in a slow cooker in about 6 hours. Both are delicious, but the slow cooker gives it a richer and deeper flavor.

You can use fresh pumpkin or canned pumpkin. Fresh pumpkin has a great flavor, but it can be watery. You may need to cook it longer.

Recipe details
  • 20  servings
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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  • 15oz Pumpkin Purée
  • 1/4 Cup Apple Cider
  • 1 TBSP Sugar
  • 1 TSP Salt
  • 1 TSP Vanilla Extract
  • 1 TBSP Pumpkin Spice
  • 1/4 Cup Brown Sugar
Instant Pot Directions
Place pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in the liner of the Instant Pot. Stir well.
Place the lid on the Instant Pot and seal the lid. Cook on high pressure for 10 minutes.
Use a spoon to manually release the pressure. Once the pressure is released and the pin drops, remove the lid.
Stir in the vanilla extract.
Place in a jar or other airtight container. Store in the fridge for up to 3 weeks and in the freezer for up to 6 months.
Slow Cooker Directions
Combine pumpkin puree, apple cider, sugar, salt, brown sugar, and pumpkin spice in a slow cooker. Stir well.
Cook on high uncovered for 6 hours. Stir every hour.
Koti Beth Designs
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