Photo by Bill Bettencourt, Property of Fair Winds Press

Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker

Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. The spices scent your house while it’s cooking, which is a bonus. This is my friend Faith’s favorite recipe.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 to 8 cups
Calories 391kcal
Author Kathy Hester


  • 6 large pears peeled, cored, and chopped
  • 4 large apples or about 6 medium ones, peeled, cored, and chopped
  • 2 cups 300 g cubed fresh pumpkin or butternut squash
  • Juice of 2 lemons
  • 1 ⁄2 cup 115 g packed brown sugar (you can substitute
  • 1 ⁄2 cup [120 ml] agave nectar or maple syrup)
  • 1 teaspoon cinnamon
  • 1 ⁄2 teaspoon allspice
  • 1 ⁄2 teaspoon cardamom
  • 1 ⁄2 teaspoon ground ginger
  • 1 ⁄4 teaspoon ground cloves


  • Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate.
  • Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
  • Purée the mixture in batches using an immersion blender or a countertop blender.
  • Let cool completely.
  • Transfer to freezer bags or special freezer containers for preserves.
  • Store in the freezer for 3 to 4 months.


If you need to evaporate more liquid, switch the slow cooker to high, leave the lid propped up, and cook for 1 to 2 hours longer.


Calories: 391kcal | Carbohydrates: 104g | Protein: 2g | Fat: 1g | Sodium: 12mg | Fiber: 14g | Sugar: 78g