Pumpkin Butter Recipe

Pumpkin butter is the ultimate fall favorite—rich, smooth, and warmly spiced. This easy spread captures the cozy flavors of the season in every spoonful, whether you enjoy it over toast, swirl it into oatmeal, or dollop it on pancakes.

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Made with just a few pantry staples and no canning required, this pumpkin butter comes together in under 30 minutes on the stovetop or can slowly develop its deep flavors in a Crockpot.

Want more fall recipes? Check out this roundup post.

Why Make Pumpkin Butter in Fall?

It’s comforting, versatile, and tastes like autumn in a jar. Plus, it’s naturally dairy-free, and using canned pumpkin means you can whip it up any time!

PRO TIPS for the Best Pumpkin Butter

• Use canned pumpkin puree for ease, but make sure it’s not pumpkin pie filling.
• Simmer slowly to develop a rich, caramelized flavor.
• Adjust the sweetness to your taste by adding more maple syrup or sugar.
• Blend it smooth if you want a silkier texture.
• Let it cool completely before storing to avoid condensation in the container.

Personalizing the Recipe

• Add a splash of vanilla extract for a bakery-style twist.
• Use honey instead of maple syrup for a floral undertone.
• Stir in a pinch of ground cloves or nutmeg for bolder spice.
• Make it sugar-free by using unsweetened apple cider and omitting sweeteners.

Ingredients

• Pumpkin puree – The star of the show, it creates the thick, creamy base.
• Apple cider – Adds brightness and helps break down the pumpkin.
• Maple syrup – Brings deep, rich sweetness and a hint of smokiness.
• Brown sugar – Adds a caramel-like depth.
• Ground cinnamon – Delivers the warm, classic fall flavor.
• Pumpkin pie spice – A spice blend that enhances the pumpkin beautifully.

How to prepare Pumpkin Butter: Stovetop method

In a medium saucepan, combine the pumpkin puree, apple cider, maple syrup, brown sugar, cinnamon, and pumpkin pie spice.

Stir well with a whisk or spatula to fully combine and eliminate any lumps of sugar or spices.

Set the stove to low heat and let the mixture simmer for about 20–30 minutes, stirring occasionally to prevent sticking. If the consistency is too loose, cook for an extra 5–10 minutes.

Pumpkin Butter: Crockpot method

Transfer the combined ingredients into a slow cooker, cover, and cook on low for about 3 hours, stirring every hour.

Once thickened and fragrant, remove from heat and allow the pumpkin butter to cool.

If you prefer a super-smooth texture, blend the mixture using an immersion blender or food processor.

Store cooled pumpkin butter in a clean jar and refrigerate.

Different Methods of Preparing Pumpkin Butter

• Stovetop: Faster method with consistent stirring.
• Crockpot: Slower but hands-off; great for multitasking.
• Instant Pot (on sauté setting): A quick variation for pressure cooker fans.

Ways to Serve Pumpkin Butter

• Spread on toast, biscuits, or muffins.
• Swirled into yogurt, oatmeal, or chia pudding.
• As a dip with apple slices or graham crackers.
• A topping for pancakes, waffles, or French toast.
• Stir into smoothies or use as a cake filling.

How to Store Leftovers

• Store in an airtight jar or container in the refrigerator for up to 2 weeks.
• Freeze in small jars or silicone molds for up to 3 months.
• Always let the pumpkin butter cool completely before storing to avoid moisture buildup.

FAQs

Can I use homemade pumpkin puree?
Yes! Just make sure it’s well-strained and thick to prevent a watery butter.

How do I know when it’s ready?
It should be thick, spreadable, and darker in color than when you started.

Is pumpkin butter safe to can?
No, the USDA doesn’t recommend canning pumpkin butter. It’s best stored in the fridge or freezer.

Can I make this sugar-free?
Absolutely! You can omit both maple syrup and brown sugar or use your favorite low-carb sweetener.