Pumpkin butter recipe makes a deliciously spiced pumpkin spread made from canned pumpkin cooked with warm spices. This fall-favorite can be used in so many ways!
Pumpkin butter is a delicious fall treat! It can be fairly pricey, but this homemade version will allow you to easily make a jar of pumpkin butter whenever you would like.
It’s a tasty spread that goes well with any number of foods. Add a spoonful to your favorite foods to add a bit of fall flavor!
This homemade pumpkin butter recipe also makes a great gift for any pumpkin lovers on your list.
What is pumpkin butter?
Pumpkin butter is a thick spread that’s made from canned pumpkin puree and fall spices. It’s a fall favorite that’s full of autumn flavors.
This delicious pumpkin butter has a consistency that’s similar to other fruit butters like apple butter.
How to make pumpkin butter
Step 1: In a large saucepan, combine the pumpkin purée, apple cider, sugar, pumpkin spice, lemon juice, maple syrup, and salt.
Step 2: Bring to a boil over medium-high heat, stirring regularly.
Step 3: Once it reaches a boil, reduce to low heat and cover the saucepan.
Step 4: Stir regularly to keep the pumpkin butter from sticking or burning, and continue to cook until thickened. This will take about 20-25 minutes.
Step 5: Remove from heat, and let it cool completely.
Step 6: Once cool, transfer to an airtight container and store in the refrigerator.
Pumpkin butter can be used similarly to apple butter.
Pumpkin butter should be stored in an airtight container, like a mason jar, in the refrigerator. It will keep for about 2 weeks when properly stored in the fridge.
Pumpkin butter can be frozen. Store it in an airtight container in the freezer. It will keep for up to 3 months when properly stored.
More pumpkin recipes!
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Pumpkin Butter Recipe
- Large saucepan
- 15 ounce can pumpkin purée
- 1/3 cup apple cider
- 2/3 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon pumpkin pie spice
- Pinch sea salt
- In a large saucepan, combine the pumpkin purée, apple cider, sugar, maple syrup, lemon juice, pumpkin pie spice, and salt. Bring to a boil over medium-high heat, stirring regularly.
- Once it reaches a boil, reduce the heat to low and cover the saucepan.
- Stir regularly to keep the pumpkin butter from sticking or burning, and continue to cook until thickened. This will take about 20-25 minutes.
- Remove from heat, and let it cool completely.
- Once cool, transfer to an airtight container and store in the refrigerator.
- Pumpkin purée: Be sure to use canned pumpkin purée, not pumpkin pie filling.
- Brown sugar: Light or dark brown sugar will work.
- Pumpkin pie spice: Store-bought or make your own pumpkin pie spice blend.
- This recipe makes approximately 2 cups of pumpkin butter. A serving is about 2 tablespoons.
- Nutrition values are estimates.
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