Ultra creamy and the BEST Fall treat, Homemade Pumpkin Butter is so easy to make with this simple recipe. Pumpkin purée, apple juice, pure maple syrup, and pumpkin pie spice are simmered to perfection in less than 30 minutes. Slather this healthy spread on bread, biscuits, and crackers, or add flavor to your favorite breakfast or dessert dishes!
Looking for a tasty pumpkin treat that is full of spice and easy to make? You are in the right place!
This Pumpkin Butter is made with only a few simple ingredients and can be ready in less than 20 minutes.
You can make a double or triple batch now and freeze a bunch for later…
Package it up in cute little jars as gifts for your family and friends…
Or enjoy it all by yourself on biscuits, bread, graham crackers, and even in oatmeal!
But wait… what is pumpkin butter?
Pumpkin butter is made up primarily of pumpkin puree along with other sweeteners and Fall spices. It’s cooked on the stovetop, simmered, and reduced until thick, creamy, and delicious!
Ingredients
The simple ingredients you need to make this pumpkin butter recipe include:
- Pumpkin Purée. Either homemade pumpkin purée or canned can be used interchangeably. The only variations you will get are a slight difference in color and a subtle impact on flavor.
- Apple Juice. This creates a sweeter taste. Or for a more tangy butter, substitute for 1 tablespoon of apple cider vinegar mixed with ¼ cup of water.
- Maple Syrup. To play off the other fall flavors, pure maple syrup is the recommended sweetener for this butter. However, honey and agave nectar are other options that can be used.
- Coconut Sugar. An unrefined granulated sweetener, such as coconut sugar, keeps this recipe completely Paleo-friendly. You can always swap it out for light brown sugar as well.
- Pumpkin Pie Spice. Homemade pumpkin pie spice will give you the most control over the spices you add in. You can also choose a store bought kind or mix up your own combo of cinnamon, nutmeg, ginger, and cloves.
How to Make Pumpkin Butter
The basic steps for making pumpkin butter at home are pretty simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Add Ingredients
Combine pumpkin purée, apple juice, maple syrup, coconut sugar, and pumpkin pie spice in a medium-sized saucepan. Turn the stove to medium-high heat. Wait to include the vanilla extract as it will evaporate while cooking.
Boil then Simmer
Bring to a slight boil and then reduce to a simmer. Make sure the liquid is popping, this means your burner is hot enough. Cook uncovered so the extra liquid evaporates for 15-25 minutes, or until the butter is to your desired consistency.
Mix in Vanilla
Turn off the heat and stir in the vanilla extract until it is fully incorporated.
Serving
What’s so fun about this pumpkin butter is coming up with all of the different ways you can enjoy it!
Besides just devouring it by the spoonful, here are some of the best things to eat pumpkin butter with:
- Smothered on biscuits or bread.
- With salty crackers. (Super good with a bit of savory goat cheese, too!)
- On top of graham crackers.
- Stirred into your morning oatmeal or overnight oats.
- On top of baked sweet potatoes.
- With pancakes or waffles.
Storing
- To Prep-Ahead: This recipe will yield roughly 2 cups of pumpkin butter. One serving size is 2 tablespoons of butter, so there are 16 servings in each batch. Make it up in advance and refrigerate until ready to enjoy.
- To Store: You can keep homemade pumpkin butter in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 4-6 months. But do note, the texture and flavor will be slightly affected with time.
Dietary Modifications
The recipe you’ll find below is already gluten-free, dairy-free, and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Vegan – Make sure to use pure maple syrup instead of honey.
- Low-Carb – Substitute the sugar and syrup with monk fruit extract or stevia.
FAQs
The spread is made from pumpkin purée combined with sweeteners, spices, and apple juice.
Everything! Spread it on crackers, crusty bread, or biscuits. You can also mix it into oatmeal or slather it over sweet potatoes.
No. However, pumpkin purée is a main ingredient in pumpkin butter.
Surprisingly it does not! Pumpkin butter is made from all vegetarian and dairy-free ingredients.
Expert Tips and Tricks
- Make it pop. You’ll know the burner is hot enough if the mixture is popping a little while simmering.
- Add vanilla last. It will evaporate while simmering, so you do not want it to cook for too long.
- Get creative. In addition to using as a spread, mix into oatmeal, yogurt, or ice cream.
- Give as gifts. Share the love and treat your friends and family to this homemade spread.
More Pumpkin Recipes
Pack in as much pumpkin as possible this Fall! Try out these other tasty recipes:
- Pumpkin Pie
- Creamy Pumpkin Soup
- Healthy Pumpkin Muffins
- Pumpkin Pancakes
- Savory Pumpkin Hummus
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Homemade Pumpkin Butter Recipe
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Ingredients
- 2 cups pumpkin puree homemade or canned
- ⅓ cup coconut sugar or light brown sugar
- ⅓ cup pure maple syrup agave nectar or honey
- 1 tsp. pumpkin pie spice
- ¼ cup apple juice unsweetened
- 1 tsp. vanilla extract
Instructions
- Add all ingredients except for the vanilla to a medium-sized saucepan over medium-high heat. Stir to combine.
- Bring contents to a slight boil and then reduce heat to low.
- Simmer for 15-25 minutes, or until butter is to your desired consistency. (Make sure the ingredients are popping – this means your burner temperature is hot enough.)
- Turn off heat and mix in vanilla extract. Stir well until combined.
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Notes
- One serving size is 2 tablespoons of pumpkin butter.
- This recipe makes 2 cups of pumpkin butter.
- If you do not have apple juice, 1 Tbsp. of apple cider vinegar and ¼ cup of water may be substituted.
- To Store: You can keep homemade pumpkin butter in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 4-6 months. But do note, the texture and flavor will be slightly affected with time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use apple cider instead of apple juice?
Great question! I actually cover that in the post – you’ll need 1 Tbsp. of ACV and 1/4 cup water to sub. Just know the butter will come out slightly tangy and not quite as sweet 🙂