Pumpkin Butter Recipe

Wait a minute… pumpkin butter isn’t actually butter? I know, I felt duped at first too. I love butter with all my heart, but you know what, even without the actual diary, this tart, juicy, and slightly sweet spread is just as good and that means a lot coming from a butter lover like me.

 

Why This Recipe Is Different

There are a couple of things that make this pumpkin butter recipe the one you want to put on repeat.

• Full of Real Pumpkin. My homemade pumpkin butter recipe is actually made with pumpkin. Real pumpkin puree folks. From a pumpkin, not a can.
• Incredible Texture. Some are smooth and velvety, while others are a little more toothy, like mine.
• Unmatched flavor. Brown sugar and granulated sugar are the most common sweeteners, but I like using a touch of maple for a more sophisticated profile. I also like to make homemade pumpkin spice so I can dial up that warm spice flavor.

Ingredients

This pumpkin spread only requires five ingredients. The trick is to let it all simmer and marry. I do this on the stove since it only takes about an hour, but some prefer to use a slow cooker because it offers low and continuous even heat. It’s your call — the instructions stay the same.

• Pumpkin Puree – Be sure to use a real pumpkin puree or homemade pumpkin puree and not pumpkin pie filling.
• Apple Juice – Using apple juice introduces more seasonal flavor and helps to achieve the ideal consistency. It’s tastier than water.
• Sugar – I use granulated sugar for this recipe. Brown sugar with a hit of molasses would also be welcome.
• Maple Syrup – Using real maple syrup sweetens the butter and infuses it with fall flavor.
• Spice Mix– Use any combo of warm spices like ground cinnamon, cloves, nutmeg, ginger, and allspice.
• Citrus or Vinegar – Some also use a small splash of lemon juice or apple cider vinegar as an acid, but apple juice will provide a similar balance.

Variations

With so few ingredients, there aren’t a ton of variations on this recipe but these are a few to use for inspiration.

• Syrup – Swap in honey or agave nectar.
• Juice – Instead of apple juice use apple cider.
• Sugar – Substitute brown sugar for more molasses flavor.
• Apple– Of course, if you want to use apple instead of pumpkin, it is made a little differently. Here is an apple butter recipe.

How to Make Pumpkin Butter

This recipe can be made by roasting your own pumpkin or grabbing a can at the store.

1. Roast Pumpkin. Preheat the oven and cut the pumpkin in half, stem to base. Scrape out seeds and pulp. Reserve seeds to make roast pumpkin seeds, if desired. Place halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin meat is fork tender.
2. Get Pulp. Scrape pumpkin meat from shell halves and puree in a blender or food processor. Remove any remaining stringy pieces or seeds. If it is super thick, add 1 tablespoon of water. The blend will be similar to what you’d get in a can, but a little lighter. You’ll have about 3 1/2 cups. If you are you using canned pumpkin, this is the amount to use!
3. Combine and heat. Combine the pumpkin, apple juice, sugar, maple syrup, and spices in a large saucepan, bringing them to a low boil over medium heat and then back it down to a very low simmer to prevent it from burning and scalding.
4. Simmer. Continue to cook for about 1 hour, stirring frequently, until it reduces, thickens, and darkens. Your kitchen will smell like all-things-fall!
5. Serve and store. Serve warm or allow to cool. If refrigerating for later, allow to cool fully before chilling, canning, or freezing. Give it a good stir before using.

To make this recipe in the slow cooker, follow the same instructions, but put the slow cooker on low heat for 2-3 hours, stirring frequently.

How to Use Pumpkin Butter

The possibilities are nearly endless! You can spread this simple butter over biscuits, scones, toast, muffins, pancakes, or waffles or mix it into breakfast bites and snacks like overnight oats, granola, or yogurt.

You can also use it as a dip for snacks like ham and cheese pinwheels or dollop it onto baked sweet potatoes. It’s also a fabulous condiment to use on a cheese board or in a grilled cheese sandwich and it’s the perfect way to take simple vanilla ice cream to the next level.

Finally, you can mix up all sorts of drinks from milkshakes or smoothies to lattes and more!

Common Questions About Pumpkin Butter

Storage

Pumpkin butter stores well in the fridge or freezer. I am not an expert on canning, but from what I hear, it isn’t recommended to pressure can any pureed squash.

Make Ahead

Since it stays fresh for weeks, this pumpkin butter is great for making ahead to enjoy whenever a craving strikes! You can even give it as a gift in a pretty jar with a festive ribbon and a note about storage instructions.

Refrigerator

Once pumpkin butter comes to room temperature, store it in an airtight container in the fridge for up to 14 days. Give it a good stir before using.

Freezer

Freeze pumpkin butter in a freezer-safe container for up to 6 months. Thaw at room temperature for 2-3 hours or in the refrigerator overnight.

More Pumpkin Recipes

On the lookout for more ways to channel the warm flavors of fall? Try these easy recipes that use pumpkin.