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+ servings
Pumpkin butter in two jars

Pumpkin Butter

This pumpkin butter is super easy to make and is a perfect addition to your morning toast! Slather it on and enjoy!
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


  • 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



  • 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


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.


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