Pumpkin Butter Recipe

This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.

This pumpkin butter recipe is the only thing your morning toast is screaming for this season!

Aaaah, fall has arrived in all it’s red, gold and brown glory. It’s my absolute favorite time of year. I seem to come alive during this season, and so does Mini Chef. All the leaves to jump in, tree branches to shake (leaf rain!) and of course, PUMPKINS!!!! (And yes, the clean eating pumpkin butter recipe!)

Clean Eating Pumpkin Butter Recipe

Pumpkins are my absolute favorite part of the season (well, and Halloween…). They are so delicious regardless of how you prepare them, and packed with nutrition too!

Last year, I tried my hand at creating a pumpkin butter recipe and failed miserably. I tried again and again and just could not get it right. It seems timing is everything because this year, I hit a home run on my first attempt. I just love it when that happens!

Mini Chef LOVES this on toast with peanut butter. It’s a great way to start your morning!

UPDATE: Here is why you should NOT can pumpkin butter.


If you’re at a loss for what to do with this deliciousness, let me help you out with this short but yummy list.

  • Smear it over pancakes.
  • Smear it over waffles.
  • Drip some over a scoop of vanilla ice cream
  • Make an autumn-inspired pizza and use this as the sauce.
  • Put it between two slices of french toast.
  • Stir it into your morning oatmeal.
  • Stir it into plain yogurt.
  • Spoon it over a baked sweet potato.
  • Make a pumpkin butter parfait.
  • Add a tablespoon or two to a grilled cheese sandwich.

At the end of the day, no matter how you use it, you’ll end up with something delicious! Just don’t smear it on spinach… Just sayin’…



Clean Eating Pumpkin Butter Recipe

Pumpkin Butter Recipe

Spread a little of this over your morning toast and Autumn will never be the same. 
No ratings yet
Print Pin Rate Add to Collection
Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 80 servings (5 cups, approximately)
Calories: 17kcal
Author: Tiffany McCauley


  • 30 oz. canned pumpkin puree (not pumpkin pie filling!!)
  • 1 cup apple juice (no sugar added)
  • 1 cup honey
  • ¼ cup pure maple syrup
  • 2 tsp. molasses
  • 2 tbsp. lemon juice
  • 1 ½ tsp. pumpkin spice mix no sugar added if purchased (see recipe link above)
  • pinch of salt (very small)


  • Place all ingredients in a small slow cooker and cook on low for 5-6 hours.
  • Allow to cool for a while, pour into storage jars and keep it in the fridge overnight. Enjoy the next morning!


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1tbsp. | Calories: 17kcal | Carbohydrates: 4g | Potassium: 10mg | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

Website | + posts

Who me?
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
Looking to stock your freezer for busy weeknights?
I wrote the book! Grab a copy of my book, Clean Eating Freezer Meals on Amazon here, or at select bookstores nationwide!   

Did you make one of my recipes?
Tag @graciouspantry on Instagram or post your pic on Facebook! I love to see my recipes in action!

Similar Posts


  1. Littlemissknit says:

    My slow cooker is 6 quarts.
    Thanks for the help!

    1. LMK – You can either double up on the recipe (and maybe, in addition, reduce the cooking time if needed) or you could try it on the stovetop. You would have to keep the heat very low and let it simmer until it cooks down a bit.

  2. Renee Paulette says:

    How long will this be good for?

  3. Oh Sweet Mercy that sounds so amazing! I love fall and all its delicious pumpkiny goodness, thanks for sharing!

  4. sarahkyle says:


    Since your slow cooker is so big, just place a ceramic/stoneware bowl thats oven safe inside of your slow cooker and place the ingredients inside of it and cook as normal!

  5. Made this with HALF the sweetners. I did 1/2 cup honey, 1/8th cup maple syrup and 1 teaspoon molasses and it turned out perfect.

  6. If you can this does it still have to be refrigerated or froze to keep ? Will it last longer if canned?

  7. My question is this… Is the molasses absolutely necessary? I seem to be having trouble finding it right now. Normally the shelves are fully stocked with it. But not putting it in would definitely cut out a bit of sugar.

    1. Tara – It just gives a bit more of a “brown sugar” flavor. But I’m sure it would be fine without it. If you’re worried about the sweetness, just add a little more of the honey.

  8. I don’t have a slow cooker. Does cooking it on the stove at low work?

    1. Ilona – It should, but you’ll have to stir it pretty regularly to keep it from burning.

  9. Hi

    I do not have a slow cooker. How long will it take on the stove?

    1. Desi-Ann – I’m not sure as I haven’t tried it myself. You would have to add a bit more liquid as cooking on the stove will reduce the moisture much faster.

  10. After you make in crock pot can I put them in water bath? and jar them>

  11. Jessy May says:

    I am not a fan of maple syrup. In most recipes i substitue it w/ honey but this recipe already has that and molasses. Do you think if i add a little extra honey and a little extra molasses it will make up for the missing maple syrup?

    1. Jessy – I would not add more of the molasses, but more of the honey, yes. Not by much though because honey tastes much sweeter than maple syrup.

  12. It took a really long time to thicken and even then I would have liked it thicker. It did get thicker in the fridge but when I take it out will it liquify again. It’s delicious. I’ve already cooked it about 12 hours, do you think if I put it back in the slow cooker and cooker it longer it would thicken more. Thanks. Keep it up. I use a lot of your recipes.

    1. Janice – It can take a long time for sure. A slow cooker won’t do the trick unless you get it good and hot and then cook on high with the lid vented so moisture can escape. The faster way would be in a pot on the stove.

  13. Do I cook in crockpot with lid on or off?

    1. Gloria – I cooked it with the lid on, but if you feel it’s too runny, you can vent the lid towards the end of the cooking time. Though if you do that, you may need to cook it a little longer.

  14. I am allergic to molasses. Has anyone tried this with a suitable molasses substitute like brown rice syrup?

  15. I substituted one of the pumpkin cans for equal parts fresh persimmon puree and it turned out great! I didn’t have any molasses so skipped that altogether. Wonderful recipe, thank you!

  16. KCFITLIFE says:

    Can you make your own fruit juice for these recipes?

  17. I don’t own a slowcooker…is There another way of making it? 🙂

    1. Michelle – I have never made it any other way. But I’m sure it’s possible. I would imagine a slow simmer would get it done, but you’d have to watch it pretty closely to be sure it doesn’t burn on the bottom of the pot.

  18. Is there an alternative to apple juice in this? I have a kid with food allergies.

    1. Abby – Are there any juices allowed? You could try switching the juice. Otherwise, just a mix of water and honey to make up for the loss of the sweet liquid.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

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