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A thick, spiced pumpkin butter recipe that tastes like pumpkin pie but is, actually, easier than pie! This 4 ingredient recipe comes together in under 20 minutes. Perfect spread on apple scones, mixed into yogurt sprinkled with pumpkin granola, or baked into a cake!
This easy spread actually contains no butter, which means no dairy! It is an easy recipe that is naturally vegan and gluten-free! Spread it on everything from pumpkin banana bread, to easy dinner rolls, and as a filling or sauce for pumpkin cake.
Why You Will Love this Pumpkin Butter Recipe
- An easy recipe using pantry staples!
- Uses one 15 oz can of pumpkin puree. Simple measurements, one pot and you’ve got a delicious spread.
- Use canned or fresh pumpkin puree. Fresh roasted sweet pumpkin would make this recipe even better, but nothing beats the ease of opening a can.
- A versatile spread! Think of it as the pumpkin spiced version of apple butter! Use it in baking, savory cooking, or as an addition a Fall cheeseboard or breakfast spread. A dollop on buttered English muffins cannot be beat!
Professional Tips for Making Pumpkin Butter
- Fresh apple cider really does make a difference. You can use any apple cider you want but if you have the opportunity to pick one up from a local farm stand or farmer’s market, it will have a flavorful impact.
- Low & slow also works. You can have this recipe cooling in 20 minutes, but cooking over low heat for even just an extra 15 minutes, helps develop the flavor.
- Taste and adjust! Like all good cooking, you should taste and adjust the mixture for seasoning. Add salt, if more depth is needed; add lemon juice or apple cider vinegar if more acidity is needed; and add maple syrup or more brown sugar if more sweetness is desired.
Ingredients & Substitutions
- Pumpkin Puree: Use homemade or canned pumpkin puree in this simple recipe. If we are being honest, you could probably skip the brown sugar and use pumpkin pie filling instead!
- Apple Cider: If you cannot find fresh apple cider, you could either make your own by cooking apple juice with cinnamon sticks, or you could just use apple juice! If you use water, you might want to add a little extra cinnamon and sugar or maple syrup.
- Brown Sugar: Use dark or light brown sugar for sweetness. You can use more, if you want a sweeter pumpkin butter. You could also use maple syrup or a brown sugar substitute in place of the brown sugar.
- Ground Cinnamon
- Pumpkin Pie Spice: I use my pumpkin spice recipe but you could use store-bought or whatever you have on hand. My recipe uses a blend of cinnamon, ground ginger, ground cloves, and a little allspice. You could also add a pinch of salt or vanilla extract.
See the recipe card for full information on ingredients and quantities.
How to Use Homemade Pumpkin Butter
- Bake with pumpkin butter! Think beyond the spread and use pumpkin butter to make pumpkin butter crumb bars, pumpkin butter bread, or substitute in equal parts for any recipe calling for apple butter! Try it in place of pumpkin puree for chewier pumpkin snickerdoodles, chocolate chip pumpkin cookies or pumpkin cheesecake!
- Use it in a frosting or whipped cream. I used lightened pumpkin butter as a garnish for a dessert one time! It was delightful. Simply fold it into homemade whipped cream. You could also add it to Swiss meringue buttercream or Italian meringue buttercream.
- Use it on a cheeseboard. Use pumpkin butter as you would strawberry jam or mixed berry jam on a cheeseboard in the Summer or Spring! Bring that Fall flavor to compliment blue cheese, goat cheese and even gouda. Pair it with ripe pears, apples or figs.
- Use it as a spread or dip. Mix it into some softened cream cheese for a simple “pumpkin cheesecake” inspired dip. Serve with gingersnaps, graham crackers or your favorite cookies! Spread it on cinnamon scones, buttermilk biscuits, pumpkin French toast, fluffy waffles, or gingerbread pancakes.
- Make a parfait for breakfast or snack. Layer pumpkin butter, Greek yogurt, toasted pecans or walnuts, and my homemade honey granola! It is also excellent in oatmeal or cream of wheat. You could also try blending it into a refreshing smoothie!
- Use it a simple garnish for a dessert! A dollop of pumpkin butter would be welcome on a slice of Jewish apple cake or even on a slice of mile high apple pie!
- A homemade gift. Pumpkin butter makes an excellent gift for Christmas or the Holidays! Simply package in a new mason jar, tie with a ribbon and a cute tag! Perhaps gift it along with that honey granola or as part of a cheese gift basket!
How to Make 20 Minute Pumpkin Butter
Use these instructions to make thick, lightly sweetened pumpkin butter! Further details and measurements can be found in the recipe card below.
Step 1: Combine all ingredients in a medium saucepot and whisk to combine.
Step 2: Cook uncovered over low heat until thickened and plops off a spoon slowly.
Can also cook over medium or medium-low heat and stir frequently to speed up the cooking process.
Step 3: Cool to room temperature and then store in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
Chef Lindsey’s Recipe Tip
If you cool the pumpkin butter and you find it still isn’t thick enough, don’t stress, simply reheat on the stovetop over low heat and simmer until more of the liquid evaporates.
How to store pumpkin butter?
Store cooled pumpkin butter in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pumpkin Butter
Ingredients
- 15 oz pumpkin puree canned, or homemade
- 1 cup apple cider
- ½ cup dark brown sugar or light brown
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice Chef Lindsey's pumpkin spice recipe here
Instructions
- Combine all ingredients in a medium saucepot and whisk to combine.
- Cook over low heat until thickened and plops off a spoon slowly. Can also cook on medium and stir frequently to speed up the cooking process.
- Cool and store in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
Notes
Storage – Store cooled pumpkin butter in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
Nutrition
Before You Go
I hope you enjoyed this professional chef created recipe. If you love Fall flavors, try sprinkling homemade apple pie spice on everything or dive into pumpkin with the best pumpkin dessert recipes or these 10 easy pumpkin dessert recipes!
