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Updated with New! (2022) WW Points.
Today, I’m going to share the best pumpkin butter recipe with you to make in the Slow Cooker, Instant Pot, and on the Stove Top.
This pumpkin butter recipe is so delicious and it makes a good amount so you can enjoy it throughout the year. And, I’m going to show you ways to use this Pumpkin Butter instead of just as a spread on bread.  The ingredients are few and I’d bet you have most of them on hand already!
Lastly, the extra jars are perfect to give as a hostess gift this upcoming holiday season. Simply wrap a piece of ribbon with a tag around the flip top jar. Also, Pumpkin Butter contains fruit – not dairy – so no need to worry if someone has an allergy to dairy.
What is Pumpkin Butter?
If you are pumpkin pie fanatic, think of Pumpkin Butter as pumpkin pie minus the crust. Just a thinner consistency. You might be more familiar with apple butter, but pumpkin butter is smooth creamy pumpkin deliciousness.
Let’s get started.
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Swerve Brown Sugar Replacement
Hinged Glass Jars for Freezer/Refrigerator
PIN FOR LATER ⇓
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Best Pumpkin Butter Recipe
How to Make Pumpkin Butter in the Slow Cooker
INGREDIENTS:
29 Ounce Can of Pumpkin Puree
3/4 Cup of Unsweetened Apple Juice
3/4 Cup of Swerve Brown Sugar Replacement
2 Teaspoons Each of Ground Ginger + Cinnamon
1/2 Teaspoon of Ground Cloves
1 Teaspoon of Ground Nutmeg
Vegetable Cooking Spray
DIRECTIONS:
- Spray the bottom and sides of your slow cooker with vegetable cooking spray. Add all the ingredients and cover and cook on high for 3 hours. Then, take the lid off your slow cooker and let it cook for another hour.
- Shut the slow cooker off and let the pumpkin butter sit so it thickens. Transfer to glass jars and keep in your refrigerator with the lids on tight for 1 month. You can keep in the freezer for 3 months. Enjoy!
- This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points..
RELATED POST:Â How I Lost Almost 35 Pounds in 8 Weeks on Weight Watchers
PRINTABLE
- 29 Ounce Can of Pumpkin Puree
- ¾ Cup of Unsweetened Apple Juice
- ¾ Cup of Swerve Brown Sugar Substitute
- 2 Teaspoons Each of Ground Ginger + Cinnamon
- ½ Teaspoon of Ground Cloves
- 1 Teaspoon of Ground Nutmeg
- Vegetable Cooking Spray
- Spray the bottom and sides of your slow cooker with vegetable cooking spray. Add all the ingredients and cover and cook on high for 3 hours. Then, take the lid off your slow cooker and let it cook for another hour.
- Shut the slow cooker off and let the pumpkin butter sit so it thickens. Transfer to glass jars and keep in your refrigerator with the lids on tight for 1 month. You can keep in the freezer for 3 months. Enjoy!
- This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points.
How to Make Pumpkin Butter in the instant pot
INGREDIENTS:
29 Ounce Can of Pumpkin Puree
3/4 Cup of Unsweetened Apple Juice
3/4 Cup of Swerve Brown Sugar Replacement
2 Teaspoons Each of Ground Ginger + Cinnamon
1/2 Teaspoon of Ground Cloves
1 Teaspoon of Ground Nutmeg
Vegetable Cooking Spray
INSTRUCTIONS:
- In a bowl, whisk all the ingredients together. Spray the base of your Instant Pot with vegetable cooking spray. Add all ingredients to the Instant Pot.
- Turn the Instant Pot on, make sure to seal your valve and cook for 4 minutes on Manual/High.
- When cooking is through, do a natural pressure release for about 5 minutes. Release all the remaining pressure, open up and stir. Allow to cool completely and spoon into jars, close tightly and refrigerate/freeze.
- This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points per serving on WW.
RELATED POST:Â How to Break a Weight Loss Plateau on Weight Watchers and Start Losing Again
PRINTABLE
- 29 Ounce Can of Pumpkin Puree
- ¾ Cup of Unsweetened Apple Juice
- ¾ Cup of Swerve Brown Sugar Replacement
- 2 Teaspoons Each of Ground Ginger + Cinnamon
- ½ Teaspoon of Ground Cloves
- 1 Teaspoon of Ground Nutmeg
- Vegetable Cooking Spray
- In a bowl, whisk all the ingredients together. Spray the base of your Instant Pot with vegetable cooking spray. Add all ingredients to the Instant Pot.
- Turn the Instant Pot on, make sure to seal your valve and cook for 4 minutes on Manual/High.
- When cooking is through, do a natural pressure release for about 5 minutes. Release all the remaining pressure, open up and stir. Allow to cool completely and spoon into jars, close tightly and refrigerate/freeze.
- This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points.
How to Make Pumpkin Butter on the stove top
INGREDIENTS:
29 Ounce Can of Pumpkin Puree
3/4 Cup of Unsweetened Apple Juice
3/4 Cup of Swerve Brown Sugar Replacement
2 Teaspoons Each of Ground Ginger + Cinnamon
1/2 Teaspoon of Ground Cloves
1 Teaspoon of Ground Nutmeg
INSTRUCTIONS:
- Combine all ingredients in a large pan on the stove top. Bring to a boil on medium high heat.
- Cook and stir over medium heat until pumpkin butter thickens. This can take up to 30 minutes.
- Remove from the heat and let the pumpkin puree thicken as it cools down.
- Allow to cool completely and spoon into jars, close tightly and refrigerate/freeze.
- This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points on WW.
PRINTABLE
- 29 Ounce Can of Pumpkin Puree
- ¾ Cup of Unsweetened Apple Juice
- ¾ Cup of Swerve Brown Sugar Replacement
- 2 Teaspoons Each of Ground Ginger + Cinnamon
- ½ Teaspoon of Ground Cloves
- 1 Teaspoon of Ground Nutmeg
- Combine all ingredients in a large pan on the stove top. Bring to a boil on medium high heat.
- Cook and stir over medium heat until pumpkin butter thickens. This can take up to 30 minutes.
- Remove from the heat and let the pumpkin puree thicken as it cools down.
- Allow to cool completely and spoon into jars, close tightly and refrigerate/freeze.
- This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points per serving on Weight Watchers.
RELATED POST:Â How i lost 6 pounds in 1 week on weight watchers
How can I Use Pumpkin Butter?
- Spoon into oatmeal
- Spread on Pancakes
- Use as a Crepe Filling
- Swirl into Plain Greek Yogurt
- Swirl into Plain Cottage Cheese
- Use in place of Jelly on PB&J
- Use in place of Jelly on Scones
- Spread onto Angel Food Cake
- Use in Overnight Oats
- Use on a Baked Sweet Potato
- Mixed in as a layer of filling in a Yogurt Parfait
- As a dip for cut up Apples & Bananas
- As a spread in a Brie Grilled Cheese Sandwich
- Spread on top of this Healthy Zucchini Bread recipe
I hope you make this easy quick Pumpkin Butter recipe soon and make enough to have on hand to enjoy all year long.