Crock Pot Apple Pumpkin Butter

Have you noticed how Pumpkin Obsessed people are recently!?

Pumpkin Apple Butter on a slice of breadWhen did Pumpkin become so huge? I am not complaining about the obsession, because pumpkin is awesome! This fruit can be used in savory items like soup. Additionally; it can also be used in a huge variety of sweet treats like breads and cookies and drinks and this amazing recipe I have for you!

Crock Pot Pumpkin Apple Butter

If you have seen my Crock Pot Apple Butter Recipe (and nearly 100K people have at this point), AND are a part of this Pumpkin-Obsessed-Country, then you are going to like this recipe even more!

Crock Pot Apple Pumpkin Butter could not be easier! This takes almost a weekend to make, but nearly all of the time is hands-off where your house will just smell amazing. You just need to chop up your apples (peeling them avoids using a blender later,and I HIGHLY suggest that you get one of these amazing apple peelers). Once your apples are chopped, throw them in a crock pot until you have Applesauce. A couple hours after Applesauce you have Apple Butter. Once you have reached apple butter, throw in some spices and the wonderful Pumpkin. A few more hours and your have a crock pot full of delicious fall spread.

Fall Pumpkin Apple Butter on bread

giftable jar Crock Pot Pumpkin Apple Butter

What to use this Fall Pumpkin Apple Butter for you wonder? How about just smeared on some bread? It is amazing as a dip to apples (or any fruit) or graham crackers instead of caramel this fall. This is perfect on top of Pancakes or French Toast, or even put on top of your Oatmeal! A spoonful of this is never a bad thing either. 🙂

canned pumpkin apple butter

 Pumpkin Apple Butter for fall

Pumpkin Apple Butter close-up bread

FALL Pumpkin Apple Butter

Crock Pot Apple Pumpkin Butter
Prep time
Cook time
Total time
Serves: approx. 4 pints
  • 5 lb apples (about a dozen), cored and chopped into ½-inch dice OR peeled and chopped to avoid blending later
  • ¼ cup apple juice
  • 1 cup maple sugar (or natural cane sugar), divided
  • 2 Tablespoons cinnamon, divided
  • 15 oz can pureed pumpkin
  • 1 teaspoon ground cloves
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • juice of 1 lemon (1/2 teaspoon)
  • pinch salt
  1. Place the apples in the slow cooker along with apple juice, ½ cup maple sugar, and 1 teaspoon cinnamon. Cook on low for 8 hours until apples are extremely soft (you have apple sauce at this point)
  2. If you did not peel your apples, place cooled apples into your food processor and process until smooth (in two batches). If you did peel your apples, then just mix well in the bowl of your Crock Pot to eliminate chunks At this point the apples can be stored in the fridge for up to a few days.
  3. When ready to turn the applesauce into apple-pumpkin butter, put the applesauce back into the Crock Pot with the rest of your ingredients. Stir with a wooden spoon until well incorporated and mixed together.
  4. Cook on high for 4-8 hours, stirring occasionally, until the butter is dark brown and reduced by about a quarter. At this point, taste the butter and if you feel that it needs to be a little sweeter, add up to ¼ cup more sugar until desired sweetness is achieved.
  5. Transfer Apple-Pumpkin Butter to pint size glass jars and store in either fridge or freezer. Apple-Pumpkin Butter can store in the fridge for up to 4 weeks, OR in the freezer for up to 6 months (don't want it to get freezer stale).

Original Recipe from Mountain Mama Cooks

bread smeared with Pumpkin Apple Butter

Crock Pot Apple Butter


My Original & Crazy Popular Crock Pot Apple Butter





And I leave you with this, Today’s Question of the Day… What is the most popular thing you have ever created?


Crock Pot Apple Pumpkin Butter — 18 Comments

  1. The Apple Pumpkin butter looks fantastic; AND the apple peeler you linked to is just wonderful. We have bought many apple peelers over the years but this one actually works, and it works more than just the first time !!! We highly recommend it to everyone !!

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    • Gretchen… I have never canned – but if you have the knowledge of how to do it, then yes… it would be good for shelf-stable as far as I know (I know I have purchased shelf-stable apple-pumpkin butter in the past), so I would have no worries using your canning knowledge for this – worth it for sure!!

    • Jenn – The Yield is approx 4 pints (as listed in the recipe), you will love it!

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  8. i made this yesterday after picking my apples and I have never made apple butter in my life… it is amazing.. turned out perfect didn’t change a thing (I did accidentally put all the sugar and cinnamon in from the beginning and not half way thru because I didn’t read the steps right but it didn’t seem to affect the taste because again, it is amazing… thank you so much

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