Maple & Spice Slow-Cooker Pumpkin Apple Butter

by lydia on November 25, 2014

Fall is fabulous for so many reasons, one of them is pumpkin and apples. Okay, that was two reasons, BUT put them both together and you’ve got ONE  heck of a yummy treat. I love pairing these two fall faves into a delightful spread for toast, on rice crackers paired with a nice mild creamy goat cheese or even slathered on some ham (I may have lost some of you on that last one, don’t knock it ’til you try it).

I’ve been making pumpkin apple butter for years and years now. No autumn season is complete without a big batch, so I can give pints of it as gifts to friends. If you have a lot of apples and some pumpkins on hand this is a great way to use them up and preserve them as a yummy healthy treat.

Slow Cooker Pumpkin Apple Butter

Slow Cooker Pumpkin Apple Butter
Serves: approx. 2½ quarts
  • 3-4 small cans pumpkin puree, 14.5 ounces OR 6-8 cups cubed pumpkin chunks
  • 12 medium apples, peeled cored, and cut into chunks
  • 1 stick of butter (8 tablespoons)
  • ¼ cup maple syrup, or more to taste
  • 3 teaspoons pumpkin pie spice
  • 1 tsp. ground ginger
  • 1 Tbsp. vanilla extract (optional)
  • 2 Tbsp. Great Lakes Gelatin
  1. Combine all ingredients ( except for the gelatin) in the insert of a 5-to-7 quart slow cooker. Cover and cook on low for 6-8 hours until apples and pumpkin chunks are soft.
  2. Using an immersion blender, puree the butter.
  3. Sprinkle gelatin over the pureed butter in the slow cooker, then quickly whisk well to avoid clumps. Turn off slow cooker - leave lid on and allow butter to cool to room temperature then store in air tight jars.
  4. The butter will keep in the refrigerator for up to two weeks or in the freezer for up to 3 months.
  5. *Recipe Notes: The type of apples you choose will affect the flavor of the final product. If you choose a very mild apple with little to no tartness, I recommend adding a bit of lemon juice to taste at the end of the cook time. Try mixing apple varieties and use some mild and some more tart. I like to keep the added sugar very low, so consider adding the maple syrup at the very end -that way you can use even less if you prefer. Or try adding vanilla stevia drops for those who need to avoid sugar entirely.


This pumpkin apple butter makes a delicious addition to your holiday table spread, it’s maple-and-spice flavor compliments rolls, biscuits, crackers and all varieties of toast. It also makes a nice gift for a hostess or special friend. Oh and did I mention your house will smell absolutely divine while this is slow simmering away!

Need a slow cooker? Here is a great one that I recommend.
Need an Immersion Blender? Here is the one I use.
Need Mason Jars and Lids? I use these jars and these lids.
Need Cute Decorative Jars to give this as a gift? I use both these and these.


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Debra E November 25, 2014 at 3:44 pm

Wow this makes my mouth water! I wonder if I have time to make this and take to my parents for Thanksgiving. I think everyone would love it!

Angela November 30, 2014 at 12:43 pm

Sounds great. Can you use ghee instead of butter?

lydia November 30, 2014 at 3:54 pm

Absolutely Angela!

Sarah Johnson December 7, 2014 at 10:36 pm

What if you can’t find gelatin. My local health food store can’t seem to buy it. Will Knox gelatin work?

lydia December 8, 2014 at 6:27 am

Yes- you could use Knox in a pinch. If you can’t find grassfed gelatin locally you can purchase some online.

You could even leave it out altogether but it may not be quite as thick that way.

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