Pumpkin Butter Recipe

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This pumpkin butter recipe is so easy you are going to want to slather it on your toast every morning. It’s slightly sweet with just the right amount of spice to take toast and baked goods to another level.

Pumpkin butter in the glass jars with the big jar in frontPin

Christopher loves this pumpkin butter so much that it’s now in the rotation of food items I make regularly to keep him from whining.

Just kidding, he doesn’t whine (mostly). I’m happy to make this pumpkin butter just because it is truly delicious. The other two items in his weekly rotation are prune spread and pumpkin muffins. (He’s a creature of habit.)

Besides the fact that it’s so easy to make, what I love about this recipe is that the butter comes out slightly sweet with the perfect amount of spices. So, be prepared to take your toast to a new level. It will become a welcome change from the same old jellied toast.

Wait and see.

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Helpful Tips

  • Using canned pumpkin is so much easier than peeling and cooking a fresh pumpkin. But have at it if scratch cooking is the way you roll.
  • I know I’m always saying this but use organic whenever you can. I use only organic spices and herbs because there isn’t that much of a price difference and they go a long way.
  • I don’t bother canning this delicious butter because it’s so easy to make when I need it. But you could easily can it to keep a backup supply.
  • This pumpkin butter lasts in the refrigerator for over two weeks.
  • If you don’t want to make as big as a batch as this, you can halve it. The recipe card has a handy dandy slider at the servings section that lets you adjust to the number of servings you prefer.

Ingredients

  • Pumpkin Puree – I use canned and organic. But you can use fresh pureed pumpkin if you so choose.
  • CinnamonCeylon is the best, in my opinion, but use what you have on hand.
  • Cloves – organic ground.
  • Nutmeg – organic ground.
  • Brown sugar – Dark because I prefer it, but you can use light brown sugar if you prefer.
  • Maple syrup – 100% pure. Nothing beats it.
  • Lemon juice – Freshly squeezed.
  • Apple cider – fresh and local if you can get it.

How to make pumpkin butter

Pre-step

Get a big enough saucepan to fit two 15-ounce cans of pumpkin puree.

Step one

Get the ingredients – cans of pumpkin puree, spices, brown sugar, maple syrup, lemon and apple cider.

canned pumpkin, brown sugar, spices, lemon, apple cider and maple syrup on a tablePin

Step two

Empty the cans of pumpkin puree in the saucepan, add the rest of the ingredients and put the saucepan on the stove.

All the ingredients in a pan ready to be stirred for the pumpkin butter recipePin

Step three

Turn the heat to medium, stir the ingredients together, and let the mixture come to a sputter. Once it does, turn the heat down to a high simmer and let it cook for 30 minutes.

Stir every 10 minutes.

Step four

Cover and let the pumpkin butter cool down. Once it does, you can transfer it to a storage jar or two.

Closer view of the pumpkin in the jarsPin

This recipe is so pretty, I had to add the vertical photo.

Vertical view of the pumpkin butter in two jars, one big one in front of a smaller onePin

So delicious.

I hope you enjoyed this pumpkin butter recipe!

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Pumpkin butter in two jarsPin

Pumpkin Butter

This pumpkin butter is super easy to make and is a perfect addition to your morning toast! Slather it on and enjoy!
5 from 16 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: pumpkin butter, pumpkin spice
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 cups
Calories: 102kcal

Ingredients

  • 30 ounces pumpkin puree (2 cans)
  • 1 teaspoon cinnamon (ground)
  • .25 teaspoon cloves (ground)
  • .12 teaspoon nutmeg (ground)
  • .50 cup brown sugar
  • .25 cup maple syrup
  • 2 tablespoons lemon juice (freshly squeezed)
  • .25 cup apple cider

Tools

Instructions

  • Transfer pumpkin to saucepan
  • Add the rest of the ingredients to the pan and stir
  • Turn the heat on medium and let the mixture come to a sputter (which is a boil)
  • Once it does, lower it to high simmer and cook for 30 minutes
  • Let cool before transferring to a jar for storage
  • Spread on some toast
  • Smile
  • Enjoy
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Notes

Helpful Tips
  • Using canned pumpkin is so much easier than peeling and cooking a fresh pumpkin. But have at it if that’s the way you roll.
  • I know I’m always saying this but use organic whenever you can. I use only organic spices and herbs because there isn’t that much of a price difference and they go a long way.
  • I don’t bother canning this delicious butter because the way Christopher and I eat it, the butter doesn’t last long.
  • This pumpkin butter lasts in the refrigerator for over two weeks.
  • If you don’t want to make as big as a batch as this, you can half it. The recipe card has a handy dandy slider at the servings section that you can adjust how many servings you prefer.

Nutrition

Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 60g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 535mg | Fiber: 6g | Sugar: 47g | Vitamin A: 33090IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg
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34 Comments

  1. I love this pumpkin butter recipe – I am definitely going to be making some next time I have some pumpkins to hand!

  2. What a delicious idea for toast! I’ve never had pumpkin butter but now I’m totally going to make this. Thanks!

  3. I’ve never made pumpkin butter before but I’m now super inspired to try this recipe! Love all the warm spice and the fact that it’s packed with fiber and not too high in sugar too!

  4. This is so great! I loved it on toast and also on biscuits. I’ll have to make some more now because it’s already all gone ๐Ÿ™‚

  5. What an amazing idea! Though I have never before heard of pumpkin butter, I can imagine all the tasty ways I am going to enjoy it! My kids have been asking for muffins so maybe I will make pumpkin muffins and this butter to slather all over them when they come out piping hot… thanks Elaine!

  6. It does look pretty and very delicious! It is also quite easy and fast to make, I can see why there’s no need to can it but make it fresh. We, too, usually buy organic wherever we can.

  7. Oh yum! This would definitely be delicious on warm biscuits fresh from the oven and a hot cut of tea! I can almost taste it now! Putting pumpkin on my shopping list for sure!

  8. I love spreading pumpkin butter on toast with a cup of tea in the afternoon. I love the idea of making my own right at home.

  9. What a great way to get your pumpkin fix throughout the year. I also think this would make a nice gift for a food lover. Perhaps some homemade muffins and pumpkin butter. Sounds so delicious. I’m pinning for making next weekend.

  10. I am so excited about this one, because I’m one of those people who loves pumpkin year round, and now I can make it! Thank you!

  11. Pumpkin butter looks incredibly delicious and easy to make. Love all the tips you shared in the post, so useful. Saving it to try later.

  12. Oh this looks fantastic! Lovely flavors and texture is amazing. I can’t wait to make this and spread it all over my pancakes. I bet my kids will love this too. Yum!

  13. The spices in this pumpkin butter was a great combo. I would have never thought to add lemon juice or ACV but it really brought the pumpkin flavor to a whole new level.

  14. I would have definitely added the vertical photo, too! ๐Ÿ˜‰ It took me forever to make apple butter and I have no idea why I have waited so long to make pumpkin butter. HEAVENLY!

    1. Hehe. Thanks Erin. I love making these different flavored butters. Apple is my absolute favorite but hub likes this one better.