My Homemade Pumpkin Butter Recipe is full of aromatic flavors that sing fall. All you need is a can of pumpkin puree, a few spices, and about 20 minutes. You'll have a delightful butter that blows expensive store-made brands away.
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❤️ Why you'll love this recipe
- You have the option to use a slow cooker or stovetop to make this delicious butter.
- Making homemade pumpkin butter is easy and affordable.
- This is a great butter to use on toast, add to overnight oats, smoothies, and oatmeal.
Ingredients
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- pumpkin puree - a must-have to make pumpkin butter. Canned is what I use. Be sure to use puree and not pumpkin pie filling - that has added spices and is not the same as pure puree. You can also make your own puree.
- apple juice - adds a nice sweetness to the recipe. I have used homemade apple cider when I have it available, delish.
- white sugar - adds sweetness.
- brown sugar - another level of sweetness.
- pumpkin pie spice - which has a lot of spices to add depth to
- ground cinnamon - add both sweetness and a dash of extra cinnamon.
- fresh nutmeg - a fabulous spice that creams fall and add a lovely flavor to the recipe. I prefer to use fresh but you can use ground nutmeg.
- Pure Maple Extract: - adds a lovely maple flavor without adding sugar. If you do not have maple extract add 2 Tablespoons of pure maple syrup.
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Stovetop Instructions
- In a medium-sized saucepan, over medium-high heat, stir in pumpkin puree, apple juice, white sugar, brown sugar, pumpkin pie spice, pure maple extract, ground ginger, and freshly grated nutmeg.
- Bring the pumpkin mixture to a boil.
- Reduce heat to low and let simmer for about 20 minutes. Stir occasionally.
- Turn the heat off.
- Let the pumpkin puree cool slightly and taste for seasoning. Adjust seasoning if needed.
- Store the pumpkin butter in a covered airtight container for about 5-6 days in the refrigerator.
Slow Cooker Instructions
- In the vessel of a slow cooker add pumpkin puree, apple juice, white sugar, brown sugar, pumpkin pie spice, pure maple extract, ground ginger, and freshly grated nutmeg.
- Stir the ingredients to combine. Place cover on the slow cooker.
- Set to low for 6 hours or high for 3 hours.
- Once cook time is complete, go to step 5 above to complete.
Storage
Store the butter in a covered airtight container in the refrigerator for about 5-6 days.
Freezer Instructions
Place the pumpkin butter in ice cube trays. Once they're frozen, place them in a freezer-safe bag or container and use them within 3-4 months.
Expert Tips
Expert Tip:
- Be sure to use pumpkin puree, not pumpkin pie filling.
- Use fresh spices. If you have had spices in your cupboard for a very long time, invest in new spices. They will lose their spice.
- This is a quick recipe to make on the stovetop. I will include the slow cooker instructions below.
- Maple extract is a great addition to your spice rack. Great for frostings, and pancakes. Try to buy a bottle for yourself.
- Fresh nutmeg is another great addition to this recipe. I use it a lot in the fall and winter. Great for eggnog martinis too.
Frequently Asked Questions
Please do not use pumpkin pie filling. It has added sweeteners and will be too sweet.
Be sure to use pure pumpkin puree.
The butter is awesome on:
add some to your morning toast
smoothies
pancakes
french toast
in pumpkin martinis
granola
overnight oats
pumpkin lattes....so many ideas.
Based on the information I found on the National Center for Home Food Preservation website, I don't can this butter. It is safe to freeze as in the storage instructions.
I love cooking from scratch and I've made this recipe using fresh pumpkin. The results are quite similar and the canned pumpkin is my preferred method because it is so easy.
Variations
If maple extract is not available, use 2 Tablespoons of maple syrup.
Serving Suggestions
Great served on toast, pancakes, lattes, or in oatmeal.
This is a wonderful recipe to make and give as hostess gifts. Use a mason jar and decorate it with pretty ribbon and some cinnamon sticks.
Similar recipes
Pumpkin Pie Bars are amazing and another delicious fall dessert.
Next time, try this luscious Pumpkin Tiramisu that is both simple and elegant.
For Keto fans, try these Pumpkin Snickerdoodles, a treat with the most decadent frosting.
Pumpkin Oat Bars are a great breakfast or snack that travels well too.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pumpkin Butter Recipe
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 29 ounce can, pumpkin puree
- ½ cup apple juice
- ½ cup granulated white sugar
- 2 Tablespoons light brown sugar
- 2 Tablespoons pumpkin pie spice
- 1 teaspoon pure maple extract Note 1
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg Note 2
Instructions
Stovetop Instructions
- In a medium-sized saucepan, over medium-high heat, stir in pumpkin puree, apple juice, white sugar, brown sugar, pumpkin pie spice, pure maple extract, ground ginger, and freshly grated nutmeg.
- Bring the pumpkin mixture to a boil.
- Reduce heat to low and let simmer about 20 minutes. Stir occasionally.
- Turn heat off.
- Let the pumpkin puree cool slightly and taste for seasoning. Adjust seasoning if needed.
- Store the pumpkin butter in coverred airtight container for about 5-6 days in the refrigerator.
Slow Cooker Instructions
- In the vessel of a slow cooker add pumpkin puree, apple juice, white sugar, brown sugar, pumpkin pie spice, pure maple extract, ground ginger, and freshly grated nutmeg.
- Stir the ingredients to combine. Place cover on the slow cooker.
- Set to low for 6 hours or high for 3 hours.
- Once cook time complete, go to step 5 above to complete.
Notes
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Nutrition
