I absolutely love this Homemade Pumpkin Butter Recipe because it captures the essence of fall in just one jar. When I first tried making pumpkin butter from scratch, I was amazed at how comforting and rich the flavors turned out without any complicated steps. It’s not just a spread; it’s like enjoying a warm pumpkin pie filling anytime you want, minus the crust. Whether you’re spreading it on toast, mixing it into oatmeal, or dolloping it onto yogurt, this pumpkin butter transforms everyday breakfasts into cozy moments.
You’ll find that once you have this recipe in your kitchen arsenal, it becomes a go-to for the season and beyond. Making your own pumpkin butter lets you control the sweetness and spice levels, which means no surprises and lots of room for your personal touch. Plus, it’s a thoughtful homemade gift if you want to share a little autumn magic with friends or family. Trust me, this recipe is worth the effort – it’s simple but so rewarding!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples that are easy to find and work beautifully together.
- Customizable Flavors: You can adjust the spices and sweetness to perfectly suit your taste.
- Versatile Use: Great on toast, yogurt, baked goods, and even as a dessert topping.
- Long Shelf Life: Keeps well refrigerated or frozen, so you can enjoy it for weeks to come.
Ingredients You’ll Need
The ingredients for this Homemade Pumpkin Butter Recipe are straightforward, but each one plays an important role in building that luscious, spiced flavor. Always choose good quality brown sugar and fresh spices for the best results.
- Homemade pumpkin puree or canned pumpkin: Freshly made puree adds a vibrant flavor, but canned pumpkin works perfectly well—just be sure it’s not pumpkin pie filling.
- Brown sugar: Adds just the right amount of sweetness and a subtle molasses depth that pairs beautifully with pumpkin.
- Apple cider or apple juice: Brings a gentle fruity tang and helps thin the mixture for a smooth spreadable texture.
- Vanilla extract: Enhances the sweetness and rounds out the spice flavors.
- Cinnamon sticks: Infuse a warm, cozy spice note; easy to remove before serving.
- Pumpkin pie spice: The secret blend of cinnamon, nutmeg, cloves, and ginger that makes the pumpkin pop.
Variations
One of my favorite parts of this Homemade Pumpkin Butter Recipe is how easy it is to tweak. Feel free to make it sweeter, spicier, or even add a twist of something unexpected like ginger or cloves. It’s your pumpkin butter, after all!
- Spice Level: I sometimes add an extra pinch of cinnamon or a dash of ground cloves for a bolder spice profile, especially around the holidays.
- Sweetener Swap: You can replace brown sugar with maple syrup or honey for a different kind of natural sweetness if you prefer.
- Alcohol Infusion: For an adult version, try simmering with a splash of bourbon or rum to deepen the flavor.
- Paleo or Vegan: Use pure maple syrup and make sure your apple juice is unsweetened to keep it wholesome and diet-friendly.
How to Make Homemade Pumpkin Butter Recipe
Step 1: Gather and Combine Ingredients
Start by scooping your homemade pumpkin puree or canned pumpkin into a large saucepan. Add the brown sugar, apple cider, vanilla extract, pumpkin pie spice, and cinnamon sticks. Stir everything together until it’s well combined. It’s important here to mix thoroughly so your pumpkin butter develops an even flavor throughout.
Step 2: Bring to a Boil and Then Simmer
Place the saucepan over medium heat and bring your pumpkin mixture to a gentle boil. This is when the magic starts—bubbling away releases those wonderful aromas that fill your kitchen. Once boiling, reduce the heat to low and let it simmer uncovered for 30 to 40 minutes. Remember to stir frequently to prevent the butter from sticking to the bottom or burning. You’re aiming for a thick, spreadable consistency—not too watery, not too stiff.
Step 3: Taste and Adjust Spices
After your pumpkin butter has thickened, it’s time for the fun part: tasting! Take a spoonful and see if you want to add more pumpkin pie spice or maybe a touch more sugar depending on your preference. I usually lean towards more spice because I love the depth it adds, but you do you. Once happy, remove the cinnamon sticks before transferring the butter to a jar.
Pro Tips for Making Homemade Pumpkin Butter Recipe
- Use Fresh or Canned Pumpkin Wisely: If using homemade pumpkin puree, be sure it’s well-drained and not watery to avoid prolonging cooking time.
- Stir Frequently: This prevents the mixture from sticking and burning as it thickens—your patience here pays off big time.
- Adjust Sweetness Gradually: Start with less sugar and add more as needed so you don’t end up with an overly sweet spread.
- Cool Before Storing: Let the pumpkin butter cool completely before sealing in jars to avoid condensation and spoilage.
How to Serve Homemade Pumpkin Butter Recipe
Garnishes
I like to add a light dusting of cinnamon or a sprinkle of chopped toasted pecans on top of a dollop of pumpkin butter when serving. Not only does it look inviting, but the added texture and aroma take your bite to the next level. Fresh whipped cream on pumpkin butter toast is another simple yet indulgent way to enjoy it.
Side Dishes
This pumpkin butter pairs wonderfully with warm buttered toast, cinnamon swirl bagels, or even soft pancakes. For a savory twist, spread it alongside sharp cheddar cheese on a cracker or open-faced sandwich. Trust me, the sweet and spice elements create a lovely balance with salty or creamy sides.
Creative Ways to Present
For special occasions, I like to serve this Homemade Pumpkin Butter Recipe in small glass jars tied with twine and a cinnamon stick, making a charming gift or party favor. You can also layer it in parfait glasses with granola and yogurt for an autumn-inspired dessert or breakfast treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I store leftovers in clean, airtight jars in the refrigerator, where the pumpkin butter keeps beautifully for about 2 to 3 weeks. The flavors actually deepen over time, so if you can wait a few days, it tastes even better. Just give it a good stir before using if it thickens further.
Freezing
Freezing pumpkin butter is a lifesaver for me. I portion it into freezer-safe containers or bags, leaving enough headspace, and it keeps well for up to 3 months. When I want to thaw, I just move a container to the fridge the day before, and it softens back up without losing its delicious flavor.
Reheating
To reheat, I gently warm pumpkin butter in a small saucepan over low heat or microwave it in short bursts, stirring in between to keep the texture smooth. Avoid high heat because it can change the flavor and dry it out. Once warmed, it’s perfect for drizzling over pancakes or stirring into warm oatmeal.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree for this recipe?
It’s best to avoid canned pumpkin pie filling because it already contains added sugars and spices, which can throw off the balance of flavors in your pumpkin butter. Using pure pumpkin puree—either homemade or canned plain pumpkin—gives you full control over the taste and consistency.
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How thick should my pumpkin butter be?
When done, pumpkin butter should be thick enough to spread but still soft enough to spoon easily. It will thicken a bit more as it cools, so aim for a consistency similar to jam or thick applesauce while cooking.
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Is pumpkin butter safe to can for long-term storage?
Because pumpkin butter is low-acid and thick, it isn’t recommended for water bath canning at home. Refrigerate or freeze it instead to keep it safe and delicious.
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Can I make this recipe in a slow cooker?
Yes! Using a slow cooker on low for several hours allows the pumpkin butter to thicken gradually and develop deep flavor. Just make sure to stir occasionally to avoid sticking and ensure even cooking.
Final Thoughts
This Homemade Pumpkin Butter Recipe has become a staple in my kitchen every fall, and honestly, I find myself making it year-round because it’s just that good. I love how it brings warmth and nostalgia to simple breakfasts and snacks. If you’re looking for a simple, comforting recipe that feels special but is easy enough for any skill level, this is it. I highly recommend giving it a try—you might just discover your new favorite way to enjoy pumpkin!
Print
Homemade Pumpkin Butter Recipe
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 30 servings (approximately 2 tablespoons each)
- Category: Spread
- Method: Stovetop
- Cuisine: American
Description
This homemade pumpkin butter recipe is a deliciously spiced spread made from pumpkin puree, brown sugar, apple cider, and warming spices. Perfect as a flavorful topping for toast, oatmeal, or yogurt, it captures the essence of pumpkin pie in a smooth, thickened butter form. Made from scratch, it’s an easy and satisfying way to enjoy pumpkin beyond the traditional pie.
Ingredients
Primary Ingredients
- 3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can pumpkin puree, not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup apple cider or apple juice
- 2 tsp vanilla extract
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice (to taste)
Instructions
- Combine Ingredients: In a large saucepan, mix together the pumpkin puree, brown sugar, apple cider or juice, vanilla extract, pumpkin pie spice, and cinnamon sticks. Stir thoroughly to blend all ingredients evenly.
- Simmer Mixture: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a low simmer and cook uncovered, stirring frequently to prevent sticking, for 30 to 40 minutes or until the pumpkin butter has thickened to your desired consistency.
- Adjust Seasoning: After simmering, taste the pumpkin butter and adjust the pumpkin pie spice or sugar to suit your flavor preference.
- Cool and Store: Remove the cinnamon sticks before transferring the pumpkin butter to sterilized jars. Allow to cool completely, then refrigerate and use as a spread or topping.
Notes
- This pumpkin butter tastes like pumpkin pie in a jar, offering a rich and spiced flavor that pumpkin lovers will adore.
- Use it generously on toast, stirred into oatmeal or yogurt, or even as a flavorful addition to desserts.
- Store in airtight containers in the refrigerator and consume within 1-2 weeks for best freshness.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 42
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
