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Pumpkin butter - Dr. Axe

Slow-Cooker Pumpkin Butter Recipe

  • Author: Dr. Josh Axe
  • Total Time: 5 hours 10 minutes
  • Yield: 5 cups 1x
  • Diet: Gluten Free


Packed with vitamins, antioxidants and flavor, this easy slow-cooker pumpkin butter recipe is a treat on toast, oatmeal, pancakes and more!


  • 30 ounces cooked pumpkin puree
  • 1 cup raw honey
  • 1/2 cup apple cider
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • generous pinch of sea salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice


  1. Add all of the ingredients except the cloves and allspice to a slow cooker. Stir well to combine. Cook on low for 4 hours, stirring several times to keep the mixture from sticking.
  2. Add the cloves and allspice. Cook for 1–2 more hours or until thick. (This time may vary based on your slow cooker.) Continue stirring to prevent sticking or burning. If at the end you want the pumpkin butter to be thicker, remove the lid and continue cooking until it reaches the desired consistency.
  3. Transfer the pumpkin butter to jars and allow them to cool, then store them in the refrigerator. Pumpkin butter will keep for 2–3 weeks in the refrigerator or for up to a year in the freezer.


  • This recipe makes a pretty spicy pumpkin butter, so if you’d like a milder flavor, back off the spice amounts and taste the mixture to see how you like it.
  • Prep Time: 10 min
  • Cook Time: 5 hours
  • Category: Breakfasts
  • Method: Slow cooker
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 286
  • Sugar: 64.3g
  • Sodium: 13mg
  • Fat: 0.8g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 0.4g
  • Trans Fat: 0g
  • Carbohydrates: 74.4g
  • Fiber: 6g
  • Protein: 2.2g
  • Cholesterol: 0mg

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