Pumpkin Butter
This creamy, festive Pumpkin Butter is one of my go-to recipes for homemade gifts! It’s thick, smooth, perfectly spiced, and ridiculously easy to make on the stovetop. Whether you make this pumpkin butter recipe to share or keep it all to yourself (no shame!), it’s delicious, budget-friendly at only $0.19 a serving, and makes a generous 3 cups (enough to fill six 4-ounce jars). Try it on a toasted slice of cinnamon raisin bread just once, and I promise you’ll be hooked!
“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!”
Peg
My Easy Stovetop Pumpkin Butter
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. Of course, pumpkin pie is always the first thing I think of when I grab a can of pumpkin purée at the store, but turning it into pumpkin butter feels much more in line with my homemade-gifting ways!
This pumpkin butter is a spreadable mixture made from cooked pumpkin purée, brown sugar, maple syrup, apple juice, and spices. I keep the added sugar fairly modest so the pumpkin and warm spices still come through, then add a little extra cinnamon alongside the pumpkin pie spice for even more warmth. All you need to do is add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. Slather some on a slice of toast or even warm pumpkin bread, and my PSL-loving heart is officially sent into orbit!
And despite its name, there’s no actual butter or dairy in this recipe, so it’s naturally dairy-free and vegan-friendly! It’s an easy, festive alternative to apple butter or jam with plenty of fall flavor.
Recipe Success Tips
- Let the texture tell you when it’s done! I simmer my pumpkin butter for about 25 minutes, but the exact time can vary depending on your stove, saucepan, and even the moisture in your pumpkin purée. Look for a deeper color and a thick, smooth, spreadable consistency. It’ll also thicken a little more as it cools, so keep that in mind before reducing it too far.
- Keep the heat low. The spread will thicken as the moisture cooks off. This is what we want! But it can make it sputter and catch on the bottom of the pan. I keep mine at a low simmer and whisk it often. If it starts splattering aggressively or sticking, turn the heat down a little.
- Adjust the consistency as needed. If your butter still looks too thin after 25 minutes, just keep simmering it over low heat until it thickens. If it reduces too quickly or gets thicker than you’d like, lower the heat and stir in a small splash of apple juice to loosen it.
- Play around with the spices. I use pumpkin pie spice plus extra cinnamon for that classic warm fall flavor. But you can try different spices! Try a dash of cardamom for a warmer, slightly floral note, add a little extra ginger for more zing, or swap the pumpkin pie spice for chai spice.
Uses for Pumpkin Butter
There are so many delicious ways to use pumpkin butter, which is a good thing because this recipe makes a generous batch! Other than toast, you can also spread it on English muffins, waffles, biscuits, or a batch of homemade pancakes. I also like to swirl a spoonful into oatmeal or overnight oats or add it to yogurt and granola. Basically, you can use it anywhere you’d normally reach for jam or another sweet spread. You can even mix it into some cream cheese to make a pumpkin cheesecake dip (serve with cookies and fruit for dipping!)
And, of course, it makes a great homemade gift. One batch makes about six 4-ounce jars. Just make sure whoever gets one knows to keep it refrigerated (for up to 2 weeks) since this recipe isn’t shelf-stable.
Pumpkin Butter Recipe
Cost $4.58 recipe / $0.19 serving
Ingredients
- 6 Tbsp brown sugar ($0.18)
- 29 oz. can pumpkin purée ($2.97*)
- 2 Tbsp maple syrup ($0.69**)
- ¼ cup apple juice ($0.06***)
- 1 tsp lemon juice ($0.02)
- 2 tsp pumpkin pie spice ($0.38****)
- ¼ tsp ground cinnamon ($0.02)
- ⅛ tsp sea salt ($0.01)
- ½ tsp vanilla extract ($0.25)
Instructions
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Combine all ingredients in a small saucepan.
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Simmer on low heat for 25 min, whisking often.
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The color will darken slightly as it simmers. Keep whisking to prevent burning.
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Once a smooth, thick texture is achieved with a deeper color, you’re done!
See how we calculate recipe costs here.
Notes
**Nothing beats the flavor of pure maple syrup in pumpkin butter. It makes everything taste 10x better! You can substitute honey or agave if needed, although the flavor will change slightly. You can also swap the brown sugar for granulated sugar, coconut sugar, or maple sugar. Vegan? Stick with maple syrup or agave rather than honey.
***Apple cider also works well in place of the apple juice.
****Pumpkin pie spice is 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.
How to Make Fresh Pumpkin Purée
Canned pumpkin purée is the easiest and most consistent option for this recipe, but I know it can be difficult to find outside North America. So you can absolutely make your own! I recommend using a sugar or pie pumpkin rather than a large carving pumpkin. Carving pumpkins tend to be more watery and stringy with less flavor, whereas pie pumpkins have denser, sweeter flesh that purées much more smoothly.
- –Prep the pumpkin: Cut 1-2 pie pumpkins in half and scoop out the seeds (save them for roasted pumpkin seeds!). Lightly brush the cut sides with neutral cooking oil.
- –Roast: Place the pumpkins cut-side down on a sheet pan, then pierce the skin a few times with a fork to allow steam to escape. Roast at 400°F for about 20 minutes, or until completely tender and the skin can easily be pierced with a fork. Larger or thicker pumpkins may need longer.
- -Purée: Let the pumpkin cool until it’s easy to handle, then scoop the flesh away from the skin. Purée in a blender or food processor until completely smooth.
- -Measure: Measure out 29 oz. of fresh pumpkin purée for this pumpkin butter recipe.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Pumpkin Butter Step-by-Step Photos
Combine the ingredients: Add 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 to a saucepan. Whisk until everything is completely combined and the mixture looks smooth and uniform.
Simmer: Cook over low heat for about 25 minutes, whisking often and scraping across the bottom of the pan so the pumpkin doesn’t scorch. The mixture will gradually darken and thicken as the excess moisture cooks away. Pumpkin butter can sputter as it gets thicker, so reduce the heat if it starts bubbling or splattering aggressively.
Check the consistency: The spread is ready when the color has deepened and the mixture is thick, smooth, and spreadable rather than runny (all as shown here in this photo). If it still seems thin after 25 minutes, continue simmering it over low heat until it reaches the right consistency. If it gets too thick too quickly, lower the heat and stir in a small splash of apple juice. Keep in mind that it’ll thicken a little more as it cools.
Cool and store: Remove the pan from the heat and let it cool before transferring it to an airtight container or jar. Refrigerate until ready to use. Enjoy!
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. If you’re dividing it into smaller jars to give as gifts, make sure the recipient knows it needs to stay refrigerated (I like to make little tags and tie them to the jars with string).
Freezing
Pumpkin butter can also be frozen for up to 6 months. This is the BEST way to store it long term. Transfer it to a freezer-safe container and leave enough headspace for it to expand as it freezes, especially if you’re using a freezer-safe glass jar. Thaw it overnight in the refrigerator before serving.
Canning
We don’t recommend canning pumpkin butter. Pumpkin is a low-acid food, and thick pumpkin purées and butters are too dense for safe heat penetration to be reliably standardized for home canning. There is currently no recommended home-canning process for this recipe. Refrigerate it or freeze it for longer storage instead.
Try These Pumpkin Spice Recipes Next
- Got more pumpkin purée to use up? Our Pumpkin Spice Granola is an easy, budget-friendly breakfast packed with warm fall spices.
- For a showstopping dessert, try this creamy Pumpkin Trifle with layers of spiced cake, pumpkin cheesecake filling, and whipped cream.
- Or keep things classic with this smooth and creamy Pumpkin Cheesecake! I love how it’s made without a water bath or springform pan!
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