Pumpkin Butter Recipe
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.
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.
- Cinnamon – Ceylon 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.
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Step two
Empty the cans of pumpkin puree in the saucepan, add the rest of the ingredients and put the saucepan on the stove.
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.
This recipe is so pretty, I had to add the vertical photo.
So delicious.
I hope you enjoyed this pumpkin butter recipe!
Other popular spreads
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Pumpkin Butter
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
- medium saucepan
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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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love this pumpkin butter recipe – I made some but gave it to my mother. Now I have to buy more pumpkin to make it again!
Thanks Bintu. I appreciate it.
What a delicious spread for toast! I’ve never had pumpkin butter until now. Thanks!
Thanks Colleen!
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 🙂
Hehe. I’m so glad you enjoyed it. Thanks so much for letting me know, Krissy.
This pumpkin butter recipe is so easy to make and delicious!
I’m so glad to hear that. Thanks so much for telling me, Emily.
This pumpkin butter will make the most perfect gift for neighbors and gift baskets for the holidays. It’s easy to make and delicious.
So true. I love giving butters like this and apple butter for gifts! Thanks Kelly!
This was delicious and easy. I love pumpkin butter, it’s a favorite of mine! I’ll definitely make it again.
Thanks Denise. It’s one of my favorites too! 🙂
Oh yum! This was so delicious on warm biscuits fresh from the oven! Great recipe.
Thanks Lori! Yum. This spread is perfect on anything warm, especially biscuits.
I love spreading this pumpkin butter on toast with a cup of tea in the afternoon. It easy easy and fun to make.
It’s so easy Sharon! Thank you!
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.
Thank you Marisa! It’s truly one of our staples and always in the fridge.
I was so excited when I saw this recipe, because I’m one of those people who loves pumpkin year round. So delicious and easy. Thank you!
I love pumpkin year round to Paige. Thank you for your comment!
This pumpkin butter was incredibly delicious and easy to make. Love all the tips you shared in the post, so useful.
I hope you enjoy it when you do try it. Thank you Jo!
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!
Oooo. Pancakes! I have to try it on them. Hubby of course would love that. Thank you Natalie for your comment.
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.
I’m so happy to hear you enjoyed it, Jennifer. Thank you for telling me.
I would have definitely added the vertical photo, too! 😉 It took me forever to make apple butter and I have no idea why I have waited so long to make pumpkin butter. HEAVENLY!
Hehe. Thanks Erin. I love making these different flavored butters. Apple is my absolute favorite but hub likes this one better.