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This sweet and savory recipe is the perfect spread for fall. Made in around 30 minutes, this Pumpkin Butter is so simple to make from scratch. All you need are a couple of simple ingredients you probably already have at home. Spread this on everything and anything!
Thick, creamy, and bursting with fall flavors, this homemade pumpkin spice butter is such a delightful spread. You may have seen a jar of this in stores and wondered, ‘what is pumpkin butter?’ Essentially, it’s pumpkin in a spreadable form. While it might be easier to grab a jar at the store, you’re going to want to make this at home. Just like my Apple Butter and Honey Butter, nothing beats how flavorful it is when made at home.
WHAT YOU NEED TO MAKE THIS RECIPE
Pumpkin purée — be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened, whereas pumpkin purée is just pure pumpkin. I highly recommend using Libby’s.
Apple Cider — you can use apple cider or apple juice to add additional fall favor to the pumpkin purée. Do not use apple cider vinegar!
Pumpkin pie spice — I use a pre-mix pumpkin pie spice blend, but you can make your own spice blend if you prefer. Mix the following and store in an airtight jar: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon each ground allspice and ground cardamom, ½ teaspoon each ground cloves, and freshly grated nutmeg.
Maple syrup — make sure to use real pure maple syrup and not pancake syrup.
HOW TO MAKE PUMPKIN BUTTER
1. To a medium pan, add the brown sugar, pumpkin purée, and apple cider.
2. Add the maple syrup.
3. Add the pumpkin pie spice, cinnamon, and vanilla.
4. Whisk to combine and place the pan over medium heat.
5. Bring to a boil while constantly stirring, then reduce to a simmer and continue stirring until the pumpkin butter thickens, for about 20 minutes.
6. Transfer to a mason jar and enjoy.
PRO TIPS FOR MAKING THIS RECIPE
- Use a splatter guard to keep splattering to a minimum.
- Not all canned pumpkin is the same. Libby’s is my preferred brand of pumpkin purée as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
- If your pumpkin purée is watery, you will have to increase the cooking time.
- Depending on how sweet you’d like this recipe to be, you can add more or less sugar. Also, keep in mind that some apple ciders and juice have sugar added and will affect the sweetness of the pumpkin spread.
- Pumpkin butter will continue to thicken as it cools, so avoid simmering it for more than 20 minutes.
FREQUENTLY ASKED QUESTIONS
What do you eat this with?
You can use this pumpkin spread on anything you’d like. Spread the butter over pancakes, waffles, scones, French toast, English muffins, dinner rolls, baguettes, cornbread, crescent rolls, or biscuits!
Is this the same as pumpkin purée?
No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.
Does this contain butter?
Pumpkin spice butter is similar to peanut butter and other nut butters. Both are spreads that have a similar texture to butter but do not contain any butter at all!
Can I can this recipe?
According to The National Center for Home Food Preservation, you should not try canning this recipe. The density of pumpkin butter prevents the heat from reaching the center of the jar and might allow harmful bacteria to survive.
How do I store this?
This spread is good for up to a week and a half in the fridge. If you’d like for this recipe to last longer, try freezing it instead of canning it. Freeze the spread in a freezer-safe bag or lidded containers for up to six months.
If you’ve tried this Pumpkin Butter recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Butter
Equipment
- Medium pot
- Whisk
Ingredients
- 3½ cups pumpkin puree or 1 (29 ounce) can (not pumpkin pie filling)
- ¾ cup packed brown sugar (150g)
- ¾ cup apple cider or juice (180mL)
- 2 tsp vanilla extract (30mL)
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- ¼ cup Maple syrup (60mL)
Instructions
- Add all the ingredients to a medium pan and place over medium heat.
- Bring to a boil while stirring constantly then reduce to a simmer and continue stirring until the pumpkin butter has thickened, about 20 minutes. You'll also notice the color will deepen as the sugars caramelize.
- Transfer to a mason jar and enjoy.
Notes
- Use a splatter guard to keep splattering to a minimum.
- Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
- If your pumpkin purée is watery, you will have to increase the cooking time.
- Depending on how sweet you’d like your pumpkin purée to be, you can add more or less sugar. Also, keep in mind that some apple ciders and juice have sugar added and will affect the sweetness of the pumpkin butter.
- Pumpkin butter will continue to thicken as it cools, so avoid simmering it for more than 20 minutes.
Nutrition
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