If you’re anything like me, you know that fall isn’t complete without the rich, cozy flavors of pumpkin, and that’s exactly why I’m so excited to share this Spiced Pumpkin Butter Recipe with you. It’s smooth, fragrant, and sweet—all without being overpowering—and it’s incredibly versatile. Whether you spread it on toast, swirl it into oatmeal, or dollop it on your favorite dessert, you’re going to fall in love with how easy it is to make (and, trust me, your kitchen will smell amazing while it’s cooking). Keep reading because this recipe is fan-freaking-tastic and straightforward enough to whip up any day of the week!
Why You’ll Love This Recipe
- Super Simple Ingredients: You likely have most of them in your pantry already, making it easy to pull together anytime.
- Versatile Usage: From breakfast spreads to desserts, it complements so many dishes beautifully.
- Natural Sweetness: Maple syrup adds subtle sweetness and depth without refined sugar.
- Make-Ahead Friendly: Keeps for weeks in the fridge and freezes well, so you can enjoy all season long.
Ingredients You’ll Need
The magic of this Spiced Pumpkin Butter Recipe lies in how these simple pantry staples blend together perfectly. Each plays a role—from the smooth richness of canned pumpkin to the warm spices that make every bite feel like fall in a jar.
- Pumpkin Puree: Use canned pumpkin puree for convenience and consistent texture; avoid pumpkin pie filling which has added sugars and spices.
- Apple Cider: Adds a subtle tang and depth, but if you don’t have it, unsweetened apple juice can work too.
- Real Maple Syrup: I love using pure maple syrup for natural sweetness and a richer flavor profile than regular sugar.
- Vanilla Extract: This elevates the overall taste, giving it a lovely warm undertone.
- Pumpkin Pie Spice: The star of the show for that cozy pumpkin flavor; feel free to adjust if you like it spicier or milder.
- Cinnamon: Enhances sweetness and warmth—don’t skip it!
- Kosher Salt: Balances the sweetness and brightens all the flavors.
Variations
I’m all about tweaking this Spiced Pumpkin Butter Recipe to fit what I have on hand or to suit different tastes. Feel free to personalize it—once you get the basic method down, it’s easy to play around with flavors!
- Sweetness Level: I often add an extra tablespoon or two of maple syrup when I want it sweeter, especially if I plan to use it on cold toast.
- Spice Adjustments: Some days I like a pinch of ground cloves or nutmeg for extra warmth, especially around Thanksgiving.
- Alternative Sweeteners: Honey or brown sugar can be substituted for maple syrup if that’s what you prefer or have on hand.
- Slow Cooker Method: I use a slow cooker when I want to set it and forget it—set it on high for 3-4 hours and just remove the lid at the end to thicken.
How to Make Spiced Pumpkin Butter Recipe
Step 1: Combine Your Ingredients in a Saucepan
Start by adding your pumpkin puree, apple cider, real maple syrup, vanilla, pumpkin pie spice, cinnamon, and kosher salt into a medium saucepan. I like to whisk everything together gently so the flavors meld right off the bat. This step is simple, but using a good medium saucepan helps distribute heat evenly, which is key to preventing anything from sticking or scorching on the bottom.
Step 2: Cook and Stir Until Thickened
Bring the mixture to a gentle boil over medium heat, then lower the heat and let it simmer. You’ll want to stir often to avoid any sticking, and watch as the pumpkin butter slowly thickens—this usually takes about 20-30 minutes. The smell in your kitchen at this point? Absolutely irresistible. When it starts looking thick and spreadable, taste it and add a bit more maple syrup if you prefer it sweeter. Remember, it will thicken even more as it cools.
Step 3: Cool and Store Your Pumpkin Butter
Once it’s thickened to your liking, remove the saucepan from heat and let the pumpkin butter cool completely. I usually transfer mine to small glass jars for easy scooping and storing. It keeps wonderfully in the fridge for up to a month, and if you want to stash some for later, it freezes beautifully too. Just make sure to leave some headspace in your containers before freezing.
Pro Tips for Making Spiced Pumpkin Butter Recipe
- Use Pure Pumpkin Puree: It’s key for texture and flavor; avoid using pumpkin pie filling which contains added sugar and spices that can throw off your balance.
- Cook Low and Slow: This prevents burning and gives the mixture time to thicken naturally without a grainy texture.
- Adjust Sweetness Last: Taste as you go—sometimes the apple cider sweetness might vary, so add maple syrup gradually for your ideal taste.
- Store in Glass Jars: They’re perfect for preserving flavors, and I’ve found they keep pumpkin butter fresher for longer compared to plastic containers.
How to Serve Spiced Pumpkin Butter Recipe
Garnishes
I love to sprinkle a bit of extra cinnamon or crushed toasted pecans over my pumpkin butter when serving—it adds a lovely crunch and a little visual pop. Sometimes, a tiny drizzle of maple syrup on top takes it over the edge. These simple touches make it feel extra special.
Side Dishes
This pumpkin butter shines as a spread on warm crusty bread, bagels, or English muffins. It’s also fantastic dolloped on pancakes or waffles with fresh fruit. For dessert, try swirling it into vanilla yogurt or serving alongside vanilla ice cream. My family goes crazy for pairing it with soft cream cheese on toast—so good!
Creative Ways to Present
For special occasions, I’ve served this pumpkin butter in little mason jars tied with twine and a cinnamon stick for a rustic gift. It’s also delightful layered in parfait glasses with granola and whipped cream for a fall-themed dessert. Presentation can totally elevate this humble spread!
Make Ahead and Storage
Storing Leftovers
I keep my finished pumpkin butter in airtight glass jars in the fridge, where it stays fresh for about a month. I recommend using a clean spoon each time to avoid contamination, and I always label the jars with the date so I know exactly how fresh it is.
Freezing
Freezing pumpkin butter is a lifesaver if you’ve made a big batch. I portion it into smaller freezer-safe containers, leaving a little room at the top for expansion. When I’m ready to use it, I thaw it overnight in the fridge, and it comes back perfectly creamy without losing flavor or texture.
Reheating
To reheat, I gently warm the pumpkin butter in a small saucepan over low heat or microwave it briefly in a covered dish, stirring occasionally. Adding a splash of apple cider or a little water can help loosen it up if it’s gotten too thick.
FAQs
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Can I use fresh pumpkin to make this Spiced Pumpkin Butter Recipe instead of canned?
Absolutely! If you want to use fresh pumpkin, choose a sugar pumpkin or pie pumpkin. Roast it until tender, scoop out the flesh, and puree it until smooth. Keep in mind fresh pumpkin has higher water content than canned, so you may need to cook the butter longer to thicken it up properly.
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How long does homemade pumpkin butter last in the fridge?
Stored properly in an airtight glass jar, homemade pumpkin butter can last up to one month in the refrigerator. Always use clean utensils to scoop it out to prevent spoilage.
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Can I make this recipe vegan or allergen-friendly?
This Spiced Pumpkin Butter Recipe is naturally vegan as written and gluten-free. Just ensure your maple syrup is pure and check your vanilla extract for additives. For nut allergies, avoid garnishes like nuts and stick to pure pumpkin butter.
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What’s the best way to thicken pumpkin butter if it’s too runny?
If your pumpkin butter feels too thin after cooking, simply simmer it a bit longer on low heat, stirring regularly, until it reaches the right spreadable consistency. Removing the lid during the last few minutes helps evaporate excess liquid.
Final Thoughts
I absolutely love how this Spiced Pumpkin Butter Recipe turns out every single time—it’s warm, comforting, and the perfect way to capture the flavors of fall all year long. When I first tried making pumpkin butter at home, I was surprised at how simple it was, and now it’s a staple in my kitchen during pumpkin season. I hope you’ll enjoy making it just as much as eating it. Grab your ingredients, roll up your sleeves, and get ready to fill your home with that cozy pumpkin spice aroma—you won’t regret it!
Print
Spiced Pumpkin Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes (stove-top) or 3-4 hours (slow cooker)
- Total Time: 30 minutes (stove-top) or 4 hours 10 minutes (slow cooker)
- Yield: Approximately 32 servings (about 1 tablespoon per serving)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This 6 Ingredient Spiced Pumpkin Butter is a luscious, spreadable treat made with pumpkin puree, apple cider, and warm spices. Perfect for autumn, it can be made stove-top or in a slow cooker and is naturally sweetened with real maple syrup. The pumpkin butter is thick, flavorful, and ideal for spreading on toast, mixing into yogurt, or using as a seasonal topping.
Ingredients
Main Ingredients
- 2 cans (15 ounce each) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Combine Ingredients: In a medium saucepan (for stove-top) or slow cooker bowl, combine the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt.
- Cook the Pumpkin Butter: Stove-top method: Bring mixture to a gentle boil over medium heat. Stir often and cook for 20-30 minutes until the pumpkin mixture thickens and becomes spreadable. Slow cooker method: Cover and cook on high for 3-4 hours. In the last 45 minutes, remove the lid to help thicken the mixture.
- Adjust Sweetness: Taste the pumpkin butter and add more maple syrup if you prefer it sweeter.
- Cool and Store: Remove from heat and let the pumpkin butter cool; it will thicken further as it cools. Transfer to glass jars and refrigerate for up to 1 month or freeze in freezer-safe containers for up to 3 months.
Notes
- This pumpkin butter gets thicker as it cools, so don’t worry if it seems a bit runny while cooking.
- You can customize sweetness by adding more or less maple syrup depending on your preference.
- Storing in an airtight glass jar is best for freshness.
- Use pumpkin pie spice or make your own blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Great as a spread on toast, stirred into oatmeal, or as a dessert topping.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 6g
- Sodium: 35mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
