Pumpkin Butter Recipe

Pumpkin Butter is a sweet spread made up of cooked pumpkin puree with added sweetener warm spices. It can be made either in the Instant Pot or in the Slow Cooker and is guaranteed to make your home smell delicious during cooking! Use it on your favorite bread, muffin, on top of oatmeal or straight from the spoon!

Yields 4 cups
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Recipe Type: Spread
Cuisine Paleo, Gluten-free, Vegan
Difficulty: Easy
Author: [get-the-author]
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In the Slow Cooker:

  1. Place all ingredients into your slow cooker. Set on low for 6 hours or until it's reached your desired consistency, stir occasionally throughout cooking time.
  2. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

In the Instant Pot:

  1. Place fresh apple cider in the liner of an Instant Pot. Then add place in the pumpkin puree, maple syrup, coconut sugar, cinnamon, pumpkin pie spice and salt in the liner without mixing together.
  2. Close the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes, with a 5 minute natural release.
  3. Release any remaining pressure and then whisk together the pumpkin butter. If it is too thin, use the sauté function until it has reached your desired consistency.
  4. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Recipe Notes

  1. For the Instant Pot version you are adding all the ingredients without mixing to prevent the mixture from burning on the bottom of the Instant Pot.


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