I absolutely love this Homemade Pumpkin Butter Recipe because it’s like having the cozy warmth and spice of pumpkin pie all year round but in a versatile, spreadable form. When the leaves start turning and the air gets crisp, this recipe becomes my go-to for breakfast, snacks, and even a little something special stirred into desserts. You’ll find that it’s so easy to make from scratch, and it fills your kitchen with the most comforting aromas imaginable.
When I first tried making pumpkin butter myself, I was surprised at how incredibly simple it is and how customizable you can make it. Whether you’re spreading it on toast, stirring it into your morning oatmeal, or offering it as a unique gift, this Homemade Pumpkin Butter Recipe really shines. Plus, it’s a fantastic way to use up pumpkin puree if you’ve made your own or have a can on hand!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and pumpkin puree you might already have on hand.
- Rich Flavor: Combines warm spices and natural sweetness for a perfectly cozy taste every time.
- Versatile Use: Delicious on toast, stirred into yogurt, or as a fall-inspired gift.
- Perfect Texture: Thick and smooth, spreads easily without being runny or too dense.
Ingredients You’ll Need
These ingredients come together beautifully to create that mouthwatering pumpkin butter flavor. I recommend using real pumpkin puree instead of pumpkin pie filling since it gives you control over the sweetness and spices.
- Homemade pumpkin puree or canned pumpkin puree: Freshly made puree tastes amazing, but canned is a fantastic shortcut.
- Brown sugar: Adds a deep, molasses-like sweetness that balances the spices.
- Apple cider or apple juice: Perfect for natural sweetness and a bit of tang that brightens the mixture.
- Vanilla extract: Elevates all the flavors with a warm, fragrant touch.
- Cinnamon sticks: Gives a subtle depth and lovely cinnamon aroma while cooking.
- Pumpkin pie spice: Customize the amount to fit your taste – I usually add a little more for a stronger spice kick.
Variations
I love switching up this Homemade Pumpkin Butter Recipe depending on the season or who I’m sharing it with. Don’t hesitate to play around with spices or sweetness to make it perfect for you!
- Less Sweet: I’ve made this with half the brown sugar for a healthier version that still tastes fantastic on morning bread.
- Spice Mix: Try adding a pinch of ground ginger or cloves to deepen the warmth if you’re a fan of spicier flavors.
- Alcohol Infusion: A splash of bourbon or rum stirred in at the end makes this a grown-up treat for holiday gatherings.
- Vegan Option: Just double-check your apple cider—some brands use non-vegan additives—and you’ll have a vegan-friendly spread.
How to Make Homemade Pumpkin Butter Recipe
Step 1: Combine All Ingredients in a Large Saucepan
Start by stirring together your pumpkin puree, brown sugar, apple cider (or juice), vanilla extract, pumpkin pie spice, and those cinnamon sticks in a large saucepan. Mixing everything before heating helps the flavors meld uniformly. I like to give it a good whisk so nothing clumps up during cooking.
Step 2: Bring to a Boil, Then Simmer
Place the pan over medium heat and bring the mixture to a gentle boil. Once it bubbles, lower the heat and let it simmer uncovered for about 30 to 40 minutes, stirring frequently to keep it from sticking or burning. You’ll notice it thickens up nicely — that’s when the magic really happens. If it starts drying out too much, just add a splash more apple cider.
Step 3: Adjust Seasonings and Remove Cinnamon Sticks
After simmering, taste your pumpkin butter and tweak the spices to suit your preferences—sometimes a little extra pumpkin pie spice or a pinch of salt can elevate it. Don’t forget to fish out the cinnamon sticks before storing. If you want it smoother, you can give it a quick whirl with an immersion blender, but I usually enjoy the slight texture from the puree itself.
Pro Tips for Making Homemade Pumpkin Butter Recipe
- Use Fresh or Canned Pumpkin: I’ve found homemade puree adds a freshness you can’t beat, but canned pumpkin is a great shortcut without losing flavor.
- Stir Frequently: To avoid sticking or burning on the bottom, give it a good stir every few minutes while simmering—it really helps the texture.
- Adjust Sweetness Gradually: Adding sugar little by little allows you to get the perfect balance without overpowering the pumpkin flavor.
- Don’t Rush the Simmer: Taking your time to thicken the butter really makes the difference—patience pays off with that rich, spreadable consistency.
How to Serve Homemade Pumpkin Butter Recipe
Garnishes
I often top my pumpkin butter with a sprinkle of finely chopped toasted pecans or a light dusting of cinnamon right before serving—it adds a little crunch and extra warmth that makes each bite feel special.
Side Dishes
This pumpkin butter pairs wonderfully with warm slices of fresh bread, soft bagels, pancake stacks, or even dolloped on morning oatmeal alongside fresh fruit. I also love spreading it on crackers with cream cheese for a quick fall-inspired snack.
Creative Ways to Present
For holiday gatherings, I’ve served this Homemade Pumpkin Butter Recipe in charming little mason jars tied with rustic twine and little cinnamon sticks—everyone loves these as gifts! You can also swirl it into whipped cream or yogurt parfaits for a festive touch.
Make Ahead and Storage
Storing Leftovers
I keep my leftover pumpkin butter in airtight jars in the fridge, and it usually stays fresh for 2-3 weeks. Just be sure to use a clean spoon each time so no extra moisture or microbes creep in, extending the shelf life beautifully.
Freezing
Freezing pumpkin butter works really well if you want to make a big batch ahead. I portion mine into freezer-safe containers or bags, and it thaws overnight in the fridge without any loss in flavor or texture. Just give it a stir before using.
Reheating
To reheat, I gently warm the pumpkin butter in a small saucepan over low heat, stirring occasionally until it’s just heated through. Avoid boiling during reheating to keep that smooth, luscious texture.
FAQs
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Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because pie filling already contains added sugars and spices. Using puree lets you control the sweetness and spice level in your pumpkin butter exactly how you like it.
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How thick should homemade pumpkin butter be?
Your pumpkin butter should be thick and spreadable—similar to a thick jam or apple butter. It will thicken further as it cools, so don’t be alarmed if it’s a little loose while it’s still warm.
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What’s the best way to sweeten pumpkin butter?
Brown sugar is my favorite since it adds richness and depth, but maple syrup or honey can also be great natural sweeteners if you want a different flavor profile or are avoiding refined sugar.
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Can I make this recipe in a slow cooker?
Yes! Slow cooking your pumpkin butter on low for several hours works well. Just stir occasionally and keep an eye on the thickness at the end—you might want to finish it on the stove to achieve the perfect consistency.
Final Thoughts
This Homemade Pumpkin Butter Recipe is truly one of my favorite cozy indulgences to make and share. It’s simple, customizable, and fills your home with all the scents you love about fall. Whether you’re serving it for a family breakfast or packaging it for friends, you’ll enjoy how easily it brings warmth and comfort to any day. I can’t wait for you to try it out and make it your own!
Print
Homemade Pumpkin Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 30 servings (2 tablespoons each)
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy homemade Pumpkin Butter recipe combines rich pumpkin puree with warm spices, apple cider, and brown sugar, simmered to a thick, spreadable consistency. Perfect for spreading on toast, oatmeal, yogurt, or using as a flavorful addition to fall dishes, this pumpkin butter captures the essence of pumpkin pie in a convenient jar.
Ingredients
Pumpkin Butter Ingredients
- 3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can, not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup apple cider or juice
- 2 tsp vanilla extract
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice (to taste)
Instructions
- Combine Ingredients: In a large saucepan, combine the pureed pumpkin, vanilla extract, apple cider or juice, cinnamon sticks, pumpkin pie spice, and brown sugar. Stir thoroughly to ensure all ingredients are evenly mixed.
- Simmer Mixture: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 to 40 minutes, stirring frequently to prevent sticking and ensure even thickening.
- Adjust Spices: After the mixture has thickened to a spreadable consistency, taste and adjust the pumpkin pie spice or cinnamon as desired for your preferred flavor balance.
Notes
- This pumpkin butter is a seasonal favorite, perfect for autumn and winter months.
- It’s delicious spread on toast, stirred into oatmeal or yogurt, used as a topping for pancakes or waffles, or even as a sweetener for smoothies.
- Store the pumpkin butter in an airtight jar in the refrigerator for up to two weeks, or freeze for longer storage.
- Using homemade pumpkin puree gives a fresher flavor, but canned pumpkin puree is a great convenient substitute.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 42 kcal
- 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
