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Home » Condiments » Spreads

Pumpkin Butter

By Traci · Jump to Recipe

The essence of fall comes together in this easy to make creamy spread. Slather it on toast, biscuits, waffles or top oatmeal. This Pumpkin Butter recipe is freezer-friendly and makes a generous gift. This recipe is vegetarian, vegan + gluten free.

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Pumpkin Butter slathered on three biscuits with cute little pumpkins around

This recipe was first published in 2015. I updated it Oct. 2019 with new photography and additional notes and tips!

A quick recipe to whip up and so delicious to have on hand for slathering on all the things, homemade pumpkin butter is easy to make and freezer friendly! It has the consistency of apple butter, and tastes like pumpkin pie. Ummmmm… are you with me?

How to Enjoy Pumpkin Butter

Use it as a condiment like you would jam, sauce or chutney.

  • Slather it on biscuits
  • Dollop on top of sourdough pancakes
  • Spread it on waffles
  • Dip fresh sliced apples into it
  • Swirl it into oatmeal
  • Stir it into your French toast custard

Puree in a large saucepan on a kitchen table    Puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and sea salt in a pan

Pumpkin Butter Recipe FAQs

What is it made of?

The simplest ingredients! Here’s what you’ll need to make this recipe:

  • Pumpkin puree – I like homemade, but you can use canned if you like
  • Brown Sugar
  • Apple Juice or Apple Cider
  • Maple Syrup
  • Cinnamon, Cloves, Nutmeg, and Ginger or Pumpkin Pie Spice
  • Vanilla Extract
  • Lemon Juice

How long does it last?

I’ve stored pumpkin butter up to one week in the fridge with good results, up to a year in the freezer!

Does pumpkin butter need to be refrigerated?

Yes! Because it’s perishable, refrigerate or freeze your pumpkin butter.

Homemade pumpkin butter in a pan with a whisk. It thickens as it cools.

How to Make Pumpkin Butter

Stocking the freezer ensures year-long slathering of this Fall treat. Here’s how to make it:

  • First, in a large saucepan or sauce pot, whisk together pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and sea salt. Set heat to medium, and stir frequently. 
  • Next, the pumpkin mixture will start to sputter and spit. Once this starts, stir, reduce the heat to low, lid the pot and cook stirring occasionally for about 30 minutes or until thickened. This time will vary depending on type of pumpkin puree used.
  • Last, remove from heat, stir in lemon juice and spoon into jars. Refrigerate until ready to use. Pumpkin butter will thicken as it cools.

If you’re passing the fridge and need a quick treat, I won’t judge (wink).

Slathering delicious pumpkin butter on the biscuit tower served in a white plate    Delicious Homemade Pumpkin Butter recipe with lots of biscuits on the table

Can You Can This Pumpkin Butter Recipe?

I was curious about canning this sweet Fall treat, so I referenced my great grandmother’s 1935 Ball Blue Book of Canning. It recommended canning pureed pumpkin in a water bath for three hours. However, times have changed and we now know more about food safety. Upon checking further, the USDA does not recommend canning pumpkin puree.

So make room in the freezer; pumpkin butter freezes in individual lidded jars beautifully. And it makes a gift your friends and family will wrangle each other for.

Pumpkin Butter in a jar with cinnamon sticks and a few pumpkins around

A Few Recipe Notes

  • I like using fresh homemade pumpkin puree for this recipe, but canned pumpkin works well too. Use about two cans.
  • Note cooking time may need to be adjusted due to variation in moisture content in pumpkin puree. The more moisture, the longer the cook time. I find homemade pumpkin puree to have more moisture than canned.
  • Rather use coconut sugar? Use the same recipe subbing coconut sugar for brown sugar. It’s not as sweet as brown sugar, so I suggest increasing the coconut sugar to taste.
  • Looking to can this recipe? The National Center for Home Food Preservation does not recommend canning pumpkin butter.
  • Freezer friendly? Yes please! Freeze in lidded containers for up to six months! 

More Pumpkin Recipes to Love

  • Pumpkin Pecan Bundt Cake with Chocolate Maple Drizzle
  • Pumpkin Porridge
  • Pumpkin Scones with Maple Drizzle
  • Homemade Pumpkin Seeds

RELATED: Learn how to make Roasted Pumpkin Puree, how to store it and how to Roast Pumpkin Seeds!

Print Recipe

the recipe

Pumpkin Butter

Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Servings:3 Cups
Calories:248kcal
Author:Traci York | Vanilla And Bean
The essence of fall comes together in the creamy spread. Slather it on toast, biscuits, waffles or top oatmeal. Pumpkin butter is freezer-friendly and makes a generous gift. Vegan + Gluten Free

Ingredients

  • 2 1/2 C (565g) Pumpkin Puree * homemade or canned, not pumpkin pie
  • 1/4 C (52g) Dark Brown Sugar**
  • 1/2 C (130g) Apple Juice unsweetened
  • 1/4 C (75g) Maple Syrup
  • 1 tsp Cinnamon ground***
  • 1/4 tsp Cloves ground
  • 1/4 tsp Nutmeg ground
  • 1/4 tsp Ginger ground
  • 2 tsp Vanilla Bean Paste or Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 2 tsp Lemon Juice

Instructions

  • In a medium sauce pot with lid, whisk together the pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and sea salt. Set heat to medium and stir occasionally.
  • When the pumpkin butter begins to sputter and spit, put the lid on the pot, turn the burner to low and cook for about 30-40 minutes, stirring occasionally. The pumpkin butter will turn a darker color and begin to thicken the longer it cooks. I find canned pumpkin puree to be dryer than homemade pumpkin pure. The more moisture the puree has the longer it will need to cook.
  • Remove from heat and stir in the lemon juice.
  • Place in covered container or jars. Refrigerate for up to two weeks or freeze for up to six months. The pumpkin butter will continue to thicken as it cools.

Notes

*I use fresh puree in this recipe, but canned pumpkin works well too. Use about two cans. Note cooking time may need to be adjusted due to variation in moisture content.
**I've made this recipe with coconut sugar before, in the same quantity and it's good, but not as sweet as with brown sugar. If subbing coconut sugar, I suggest increasing the coconut sugar to taste.
***All the spices, cinnamon, nutmeg, cloves and ginger can be subbed for 1 3/4 tsp pumpkin pie spice!
The USDA does not recommend canning pumpkin butter.
Recipe adapted from All Recipes.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 248kcal | Carbohydrates: 60g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 547mg | Fiber: 6g | Sugar: 47g | Vitamin A: 31774IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg
Made It? Be sure to leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Homemade Easy Pumpkin Butter Recipe - Freezer Friendly and Vegan

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Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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