With it's fresh pumpkin flavor, warm spices, and maple sweetness, this pumpkin butter is a must this fall! It's creamy with a butter-like texture and makes a great accompaniment to most breakfasts and desserts. Easily made stove top in one pot with only 3 simple ingredients, it's a no brainer for pumpkin lovers.
If you haven't tried pumpkin butter, this is your sign to whip up a batch! Contrary to its name, it contains no dairy and is simply made by simmering some fall inspired ingredients together in a pot. Think of it as pumpkin pie filling that is acceptable to enjoy by the spoonful. It's a fall staple this time of year.
What do you eat pumpkin butter with?
This pumpkin spread is a great addition to a variety of things! Here are a few of my favorite ways to use it during pumpkin season:
- Spread on top of toast
- Swirled into plain yogurt with some cinnamon granola
- Used as a cinnamon roll filling for the ultimate pumpkin butter cinnamon rolls
- Mixed into softened cream cheese for a bagel spread filled with autumn flavors
- Melted into my coffee with milk for a pumpkin spice latte spin
- Used as a dip for apples, graham crackers, and more
Ingredients and Substitutions
- Pumpkin - Once can of pumpkin puree is needed for this recipe. Make sure you're not using pumpkin pie filling.
- Apple cider - Infused into the pumpkin puree as it simmers. Apple juice will work too but you will want to add a teaspoon of lemon juice too for some acidity.
- Maple syrup - Used to naturally sweeten the pumpkin butter. Make sure to use pure maple syrup and not pancake syrup. You can also use agave or honey. I have also made this with brown sugar and coconut sugar and they both also work but will create a thicker, more rich pumpkin butter.
- Pumpkin pie spice - Adds fall flavors to the pumpkin butter. If you don't have pumpkin pie spice, you can make your own and combine ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
How to Make Pumpkin Butter
You'll be surprised just how easy it is to make your own pumpkin butter. You will need a pot or large saucepan and a spoon for stirring. For storing purposes, I recommend a glass jar with a lid or an airtight container.
Step 1 : Let the pumpkin simmer. Combine pumpkin puree, apple cider, maple syrup, pumpkin pie filling, cinnamon, and sea salt to a pot and heat over medium-low heat. Stir occasionally to prevent burning.
Let the pumpkin mixture simmer for 20 - bake 30 minutes. The longer it simmers the more the fall spices will infuse into the pumpkin. You want little rumblings at the surface, not raging bubbles. If it's bubbling too much, reduce the heat to low.
Step 2 : Let cool. Once the pumpkin butter has thickened up a bit, remove the pot from the heat. Stir in the vanilla extract and let the pumpkin butter cool to room temperature. It will thicken up and dark in color as it cools.
How to Store
Once the pumpkin butter has cooled down, store it in a glass container like a mason jar or an airtight container. Place it in the fridge or it will keep fresh 2-3 weeks.
- Use the freshest ingredients you can which will keep your pumpkin butter fresh for longer.
- Stir the pumpkin butter occasionally to prevent it from burning along the bottom of the pan.
- Be sure to let it cool down completely before packaging it up in a container. If you do this while it’s still hot, it will create condensation around the lid and add unwanted moisture to the pumpkin butter.
- Taste the pumpkin butter as it continues to simmer to make sure it’s spiced to your liking. Add another sprinkle of cinnamon if needed or another splash of maple syrup for more sweetness.
Frequently Asked Questions
Yes, add all ingredients to your slow cooker and stir well to incorporate everything. Place the lid on the slow cooker and allow it to cook on medium heat for 3 hours. Let it cool down before transferring the pumpkin butter to a jar or container and store as directed.
When stored correctly, pumpkin butter can last for up to 3 weeks in the fridge.
For more delicious pumpkin recipes, check out my
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
- 1 15 oz can pumpkin - this is pure pumpkin, not pumpkin pie filling
- ⅓ cup apple cider - or unsweetened apple juice
- ¼ cup maple syrup
- ½ tablespoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon sea salt
- 2 teaspoon vanilla extract
- Add all ingredients, except vanilla extract, to a saucepan, stir to combine, and heat over medium heat until it begins to bubble.
- Reduce the heat to medium-low or low so that the mixture is at a slow simmer. You should see frequent bubbles rising to the surface. Let the mixture simmer for 20 - 30 minutes. You will notice it deepen in color and thicken in consistency.
- Remove the saucepan from the heat, stir in the vanilla extract, and let the pumpkin butter cool to room temperature. It will continue to thicken up as it cools.
- Transfer the pumpkin butter to a glass jar or container with an airtight lid. Store in the fridge for up to 3 weeks or freeze for 3 months.