Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It’s like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!
Fruit butters contain no dairy. They are similar to a jam made with homemade or canned pumpkin puree, brown sugar, apple cider, cinnamon sticks and pumpkin spice. A little goes a long way when you want to add a little spiced sweetness to anything you’re eating. I love smearing some on my toast, or swirling it into my oatmeal and yogurt. A few more ways to serve it, have some on a slice of toasted Pumpkin Banana Bread or rolled in these pumpkin butter crepes.
October is one if my favorite months, and not just because it’s my birthday month. I love the changing of seasons, when the leaves start turning color, wearing cozy sweaters, and of course everything that comes along with pumpkin season. If you’re a pumpkin spice fan, you’re going to love this easy recipe!
Pumpkin Butter Uses
I make this every fall and have gotten creative coming up with new ways to enjoy it. Here’s some ideas, I would love to hear how you enjoy yours!
- Spread it on whole grain toast.
- Swirl some into your Greek yogurt.
- Use as a filling for crepes.
- Spoon some into your oatmeal.
- Add it to your smoothie.
- Spoon some in your Overnight Oats.
- Add a little to your morning Latte.
I love using real cinnamon sticks for this, but ground cinnamon would work in place of them.
Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks. It may also be frozen for 3 to 6 months.
How To Make Pumpkin Butter
More Pumpkin Recipes You Will Love
- Pumpkin Cheesecake Shooters
- Pumpkin Roll Cake
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Spice Quinoa Cookies
- Pumpkin Smoothie
- 3 1/2 cups homemade pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup apple cider or juice
- 2 tsp vanilla extract
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice, to taste
- Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
- Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
- Adjust spices to your taste.
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340 comments on “Pumpkin Butter”
THE BEST Pumpkin butter!!! We can’t get enough of it! Luckily , we can still buy pumpkin puree’ throughout the year. Thank you.
I think I am going to try using Jamaican gingerale in place of apple juice… I just don’t have any apple juice or cider on hand and think it might fit the bill??? I will let you know!
I am planning on making this and using on a butter board surrounded with apples, graham crackers etc. was wondering if it would be too sweet for something like this?
would be great!
Is there a substitute for apple juice? My daughter is allergic to Apple’s:((
Perhaps white grape juice might work? I haven’t tried this substitution but it would be sweet enough and discolour the pumpkin butter or change the flavour much.
What is the shelf life of this? What do you recommend storing it in?
hi, i just bought some pumpkin butter in a sealed container off the shelf at the grocery store. Is it safe to eat from the shelf?
I’ve made this 4 times now and have plans for another batch next week. So easy and really really delicious!
I have successfully made this in the Instant Pot a few times now. I increased the apple cider to 1 cup and used splenda brown sugar as a substitute for the brown sugar. I also added an extra 1/2 teaspoon of ground cloves. I pressure cooked for 3 minutes with natural release. Delicious in the pumpkin pie overnight oats recipe!!
Thanks. Tried this and it came out perfect!
I was just about to post a comment to ask if this could be done in the IP. Thank you for sharing!