Easy Homemade Pumpkin Butter Recipe
This Easy Pumpkin Butter recipe is the perfect fall treat! It only takes a few ingredients and minutes to make, and it’s delicious spread on toast, muffins, pancakes, or just eaten straight off a spoon. Enjoy this sweet and creamy homemade pumpkin butter with your family!
If you love the flavor of pumpkin then be sure to try this Sugar-Free Pumpkin Spice Butter recipe too!
Table of Contents
Why You’ll Love This Recipe
- It’s quick to make so you don’t have to worry about spending too much in the kitchen.
- You only need simple ingredients to make it, no need to worry about costly ingredients.
- It’s so easy that you can make it any time of year when the craving hits.
- Pumpkin butter is a 1:1 healthy substitution for oil or butter in baking.
- This is a great gift idea for pumpkin lovers who love the fall flavors in this easy recipe.
Ingredients Needed
You only need a few simple ingredients to help you make this delicious recipe. One of my favorite things about this recipe is that all these ingredients are budget-friendly, so you don’t have to worry about spending a lot of money at the grocery store.
- Pumpkin puree premade, or purchase a whole sugar pie pumpkin and make your own pumpkin puree in an Instant Pot.
- Brown sugar – For a sugar-free version replace the brown sugar with Golden Monkfruit sweetener or your favorite sugar-free alternatives.
- Apple juice – Purchase an all-natural apple juice without added sugars.
- Vanilla extract
- Pumpkin pie spice –
How to Make This Pumpkin Butter Recipe
Making your own pumpkin butter is so easy. Just follow the step-by-step instructions listed here. Or check out the recipe card at the bottom of this post full the full recipe. I promise you will love this pumpkin goodness!
Step 1: Add the ingredients to the saucepan
Combine pumpkin puree, sweetener, apple juice, vanilla, and pumpkin pie spice in a large heavy-bottomed saucepan.
Step 2: Bring the pumpkin butter mixture to a boil
Bring ingredients to a hard bubble, then reduce to simmer.
Step 3: Cook until thickened
Cook for 20-30 minutes or until the pumpkin butter reaches a thick and shiny consistency. Stir frequently.
Step 4: Cool before serving
Cool completely before storing in a glass jar or airtight container in the refrigerator for up to 2 weeks.
What To Serve With This Dish
There are so many different ways to serve this homemade pumpkin butter recipe. We love to use it on Buttermilk Biscuits, English Muffins, on top of Pancakes, or in this Pumpkin French Toast Bake.
Here are some other ways to use this pumpkin butter:
- Add to plain yogurt – I love mixing in a couple of tablespoons with my Greek yogurt to make a parfait.
- Swirl into oatmeal.
- Add flavor to these Low Carb Waffles.
- Serve on a cheese and meat board for a fall-themed charcuterie board.
Substitutions and Additions
Here are a few of my tried and true swaps for this pumpkin butter recipe. However, feel free to get creative and adjust this recipe to suit your tastebuds.
- If you don’t want to use canned pumpkin puree, you can swap it out for your own pumpkin puree instead.
- For added flavor, consider adding more of your favorite warm winter spices; ground cinnamon, nutmeg, or ginger.
- Watching your carb intake? Swap out the brown sugar for your favorite brown sugar substitute. Swerve has a great one or Golden Monkfruit.
- For a touch of citrus flavor add a splash of lemon juice to your pumpkin butter. The lemon also
How To Store
Store the pumpkin butter in an airtight container or glass jar in the fridge for up to two weeks. You can also freeze pumpkin butter in a freezer-safe container for up to three months. For individual servings try freezing it in ice cube trays and then pop the frozen cubes out of the ray, and store them in a freezer bag. Thaw in the fridge overnight before use.
Sandra’s Pro Tips
Here are a few tips that you can use to ensure that this delicious recipe turns out perfectly for you every time that you make it.
- If you don’t have pumpkin spice, you can use ¼ teaspoon of ground cinnamon, ⅛ teaspoon each of ground ginger, ground cloves, and ground allspice instead.
- For this recipe, use pumpkin puree and not pumpkin pie filling. So, make sure that you grab the pure pumpkin.
- Make sure to stir the butter often during the cooking process so that the pumpkin doesn’t stick to the bottom of the saucepan.
FAQS
Do you have questions about this easy homemade pumpkin butter recipe? Here are the answers to the most commonly asked questions for this recipe.
No, it is not recommended to can pumpkin butter, as the heat can’t travel well through the thick pumpkin. This includes pressure canning or water bath canning.
Pumpkin butter has a silky smooth creamy texture with warm fall spices like cinnamon, ginger, cloves, and allspice. It is sweet but not too sweet and has the flavor of pumpkin pie filling.
Yes, pumpkin butter should be stored in the refrigerator and eaten within 1-2 weeks.
This recipe is dairy-free. The butter refers to the creamy buttery texture.
Other Delicious Pumpkin Recipes You May Enjoy
Homemade Pumpkin Butter Recipe
Equipment
- medium-size pot or saucepan
- storage container or mason jar
- wooden spoon or spatula
Ingredients
- 2 cups or 1 can 15 oz pumpkin puree, not pumpkin pie filling
- ¼ cup brown sugar packed or golden monk fruit for sugar-free pumpkin butter
- ½ cup apple juice unsweetened
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice **see notes
Instructions
- Combine pumpkin puree, sweetener, apple juice, vanilla, and pumpkin pie spice in a heavy-bottomed saucepan.
- Bring ingredients to hard bubble, then reduce to simmer.
- Cook the pumpkin mix for 20-30 minutes or until the pumpkin butter reaches a thick and shiny consistency. Stir frequently.
- Cool completely before storing in a glass jar or airtight container in the refrigerator for up to 2 weeks
Notes
- For this recipe, use pumpkin puree and not pumpkin pie filling.
- Make sure to stir the butter often during the cooking process so that the pumpkin doesn’t stick to the bottom of the saucepan.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
I used to make apple butter when we had our orchard but I’ve never made pumpkin. Thanks.