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Using just 7 simple ingredients, make my Pumpkin Butter Recipe for a tasty Fall treat! It's filled with warm flavors and perfect for spreading on toast, topping pancakes, or just sneaking a spoonful. Ready in 30 minutes!
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Pumpkin Butter
When the cooler weather starts rolling in, I relish the first opportunity to start making pumpkin recipes. It's hot almost year-round here in Florida, so I take every chance I get to enjoy Fall and all of the food it has to offer!
This homemade pumpkin butter recipe is one of my favorites. It's creamy and rich, filled with all the warm flavors you love about this time of year. Complete with a base of apple juice, pumpkin purée, and simple spices, the taste is just right.
Add it to oatmeal, spread it on cinnamon toast, dollop it over waffles or biscuits, or just sneak a spoonful now and then. Any way you want to use pumpkin butter, I guarantee you'll love every bite!
What is pumpkin butter?
Pumpkin butter is a pumpkin puree-based condiment using apple juice or apple cider, plus seasonings typical for pumpkin pie spice and sugar. Some recipes for pumpkin butter use maple syrup or brown sugar, while others, like mine, omit the syrup and use white sugar. It's similar to apple butter, and makes a good substitute for it in any recipe.
Pumpkin Spread Ingredients
- Pumpkin puree
- Apple juice
- Ground ginger
- Ground cloves
- Ground cinnamon
- Ground nutmeg
- White sugar
For full ingredient measurements, scroll to the recipe card at the bottom of the page.
Recipe for Pumpkin Butter
- In a medium-sized saucepan over medium-high heat, add pumpkin puree, apple juice, ground ginger, ground cloves, ground cinnamon, ground nutmeg, and white sugar. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat.
- Allow to simmer for 30 minutes, or until the mixture thickens.
- Once thickened to your liking, remove from the heat and allow to cool.
- Once cool, store in mason jars in the refrigerator for up to 3 weeks.
Pumpkin Butter Recipe Tips
- You can use canned pumpkin puree or fresh pumpkin puree for this recipe. I personally love to make my own pumpkin puree using roasted baking pumpkins.
- Pumpkin butter makes an amazing topping for breakfast, snacks, and dessert. Some of my favorite ways to serve it are over french toast, spread on English muffins or scones, added to Greek yogurt, or baked into pumpkin bread with cream cheese frosting. Try it out with everything!
- You can add a drop of vanilla extract or vanilla bean paste for a bit of extra flavor if you'd like. But, I have to say, this pumpkin butter recipe is perfect as-is!
- Brown sugar can be used in place of white sugar if you prefer.
Pumpkin Butter Recipes FAQ
Store pumpkin butter in an air-tight container in the refrigerator, such as a mason jar or tight-lidded tupperware. If stored properly, it can last for up to 2-3 weeks. Pumpkin butter can also be frozen for up to 6 months, but make sure to leave 1-inch of space at the top of the container to account for liquid expansion.
Pumpkin butter is essentially just pumpkin spread with seasonings and apple juice or cider. It's a spreadable pumpkin puree mixture you can use to top breakfast, dessert, snacks, or enjoy as a side dish for a pork chop or turkey dinner.
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Pumpkin Butter Recipe
Ingredients
- 15 oz. can pumpkin puree pure pumpkin puree - NOT pumpkin pie filling; homemade pumpkin puree can also be used
- ¾ cup apple juice
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1.5 cups white sugar
Instructions
- In a medium-sized saucepan over medium-high heat, add pumpkin puree, apple juice, ground ginger, ground cloves, ground cinnamon, ground nutmeg, and white sugar. Stir to combine.15 oz. can pumpkin puree, ¾ cup apple juice, 2 teaspoons ground ginger, ½ teaspoon ground cloves, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1.5 cups white sugar
- Bring the mixture to a boil. Once boiling, reduce the heat.
- Allow to simmer for 30 minutes, or until the mixture thickens.
- Once thickened to your liking, remove from the heat and allow to cool.
- Once cool, store in mason jars in the refrigerator for up to 3 weeks.
Notes
- You can use canned pumpkin puree or fresh pumpkin puree for this recipe. I personally love to make my own pumpkin puree using roasted baking pumpkins.
- Pumpkin butter makes an amazing topping for breakfast, snacks, and dessert. Some of my favorite ways to serve it are over french toast, spread on English muffins or scones, added to Greek yogurt, or baked into pumpkin bread with cream cheese frosting. Try it out with everything!
- You can add a drop of vanilla extract or vanilla bean paste for a bit of extra flavor if you'd like. But, I have to say, this pumpkin butter recipe is perfect as-is!
- Brown sugar can be used in place of white sugar if you prefer.
Nutrition
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