If you don’t know already, I’m a bit of a rookie homesteader; my husband and I grow our own vegetables, spoil our chickens and ducks, and give homemade gifts to people we love around the holidays. My creamy, festive Pumpkin Butter is one of my go-to recipes for homemade gifts! Whether you make this Pumpkin Butter recipe to share or keep it all to yourself (no shame!), just know it’s ridiculously easy, delicious, and, of course, budget-friendly. Try it on a toasted slice of cinnamon raisin bread just once, and you’ll be hooked!
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What is Pumpkin Butter?
Pumpkin pie isn’t the only thing you can make with pumpkin purée during fall. Pumpkin butter is a creamy, spreadable mixture made from cooked pumpkin purée, sugar, maple syrup, apple juice, and spices. I like to add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. And despite its name, pumpkin butter doesn’t actually contain any dairy products, making it dairy-free and vegan-friendly! It’s a festive alternative to apple butter or jam and is full of fall flavor.
Ingredients
Here’s what you’ll need to make homemade pumpkin butter:
- Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling. The texture and flavor just wouldn’t be the same as using pure pumpkin purée.
- Brown Sugar: Adds sweetness and a delicious caramel-like flavor.
- Maple Syrup: Nothing beats the flavor of pure maple syrup in pumpkin butter. It makes everything taste 10x better!
- Apple Juice: Adds enough liquid to cook down the pumpkin purée and spices into a spreadable consistency. It also works as a natural sweetener! Apple cider would be a delicious alternative.
- Lemon Juice: Brightens up the other flavors and helps balance out the sweetness.
- Pumpkin Pie Spice: A must-have for any fall recipe! This spice blend contains cinnamon, nutmeg, ginger, allspice, and cloves. You can use store-bought or make your own pumpkin pie spice blend (use any leftover spice to make these pumpkin cookies or pumpkin bread!)
- Cinnamon: I add a little more cinnamon in addition to the pumpkin pie spice for extra warmth and flavor.
- Sea Salt: Just a pinch to bring together all the flavors.
- Vanilla Extract: The best flavor enhancer! It adds a warm and cozy taste to the spread.
Serving Suggestions
A spoonful of pumpkin butter adds fall flavor to whatever you pair it with. I love it at breakfast time, but I’d never say no to it as a dessert, snack, or ingredient in other recipes! Here are a few serving ideas:
- On fluffy homemade pancakes, waffles, or a Dutch baby
- Swirled into yogurt and topped with pumpkin spice granola
- As a topping for toast, bagels, or English muffins
- On baked pumpkin pie oatmeal or mixed into overnight oats
- As a dip for apple slices or graham crackers
- Mixed into cream cheese to make pumpkin cheesecake dip
- On top of ice cream or added to a milkshake
How to Store
Cool your pumpkin spread completely before storing it in a jar or airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. Place it in the fridge overnight to thaw before serving with your favorite seasonal treats. We don’t recommend canning this recipe.
Pumpkin Butter Recipe
Servings 24 servings, 2 Tbsp each (3 cups/24 ounces/6 mini 4 oz jars total)Ingredients
- 6 Tbsp brown sugar ($0.24)
- 1 29 oz can pumpkin purée* ($2.74)
- 2 Tbsp maple syrup ($0.48)
- ¼ cup apple juice** ($0.06)
- 1 tsp lemon juice ($0.02)
- 2 tsp pumpkin pie spice ($0.38)
- ¼ tsp cinnamon ($0.02)
- ⅛ tsp sea salt ($0.01)
- ½ tsp vanilla extract ($0.32)
Instructions
- Combine all ingredients in a small saucepan.
- Simmer on low heat for 25 min, whisking often.
- The color will darken slightly as it simmers. Keep whisking to prevent burning.
- Once a smooth, thick texture is achieved with a deeper color, you’re done!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
how to make Pumpkin Butter – step by step photos
Combine 6 Tbsp brown sugar, a 29 oz can of pumpkin purée, 2 Tbsp maple syrup, ¼ cup apple juice, 1 tsp lemon juice, 2 tsp pumpkin pie spice, ¼ tsp cinnamon, ⅛ tsp sea salt, and ½ tsp vanilla extract in a small saucepan.
Simmer on low heat for 25 min, whisking often.
The color will darken slightly as it simmers. Keep whisking to prevent burning.
Once a smooth, thick texture is achieved with a deeper color, you’re done!
Enjoy the taste of fall every day with this simple but oh-so-delicious homemade pumpkin butter recipe.
Absolutely scrumptious! I sent a bowl home with our younger son for him and his family, however, he later reported the pumpkin butter never made it home because he ate most of it on the way. High praise indeed from a professional caterer, who creates all dishes from scratch! BTW this recipe works very well using the one quart slow cooker. I’m making this recipe again today for the 3rd time! Thank you again and again for this wonderful recipe.
Hi, Peg! This made my day. Thanks for sharing. Enjoy!
I love this site and am so grateful for Miss Beth and now all the new helpers who help make this kitchen magic happen. Just this VERY day I thought I’d like to make a gift for neighbors that is dairy free and vegan (because then it can be enjoyed by all) and voila – here’s this lovely gem Miss Jess shard, that will absolutely be a perfect addition to the gratitude note card I’ll leave with it on their doorstep next week. THANK YOU Team Budget Bytes…cooking brings me no joy…(except maybe thanks to all of your “hey, I have that in the house” recipes it kinda does bring me some joy!) Many thanks, again and again for always being the best “go to” source! #Grateful
Ok I hadn’t yet made this when I first commented my gratitude for the recipe….but NOW have, and I sampled (way more than was necessary though was impossible to stop myself from “testing” ha ha!) This is DEEEEE-liciouslylightful and will make lovely gifts for our mail carrier and dear neighbors as a Thanksgiving blessing! Thank you Miss Jess — Dana H
Can this be made in the slow cooker? If so, for how long and on high or low?
Peggy, I haven’t tested it in the slow cooker, but my gut reaction is probably not. This recipe doesn’t take very long to make, so I recommend doing it on the stovetop. However, if you try it in the slow cooker, let us know how it goes!
Oooh definitely making this! But I’m in Australia and pumpkin puree in a can is not easy to come by. Will it be okay to make my own mashed pumpkin instead?
100%! It would be even better if you make your own pumpkin puree from scratch, I’m sure! YUM. You’ll want to make sure it’s very smooth. I would roast it until soft and then put it in a food processor vs mashing by hand. Let us know how it turns out!
I think that would work fine! I would say to just make sure that you puree the pumpkin in a blender or food processor before you start the pumpkin butter-making process so that the texture is similar to canned, and the butter remains smooth at the end.
Very good! I made only half a recipe and wish I’d made more.
So glad you loved it, Sara! Thanks!
Thinking about gifting a few jars of this. How long will it last in the fridge?
You can store in an airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. :)