Homemade Pumpkin Butter is a healthy, creamy, easy-to-make spread that’s delicious slathered on toast and waffles or stirred into oatmeal and smoothies!

It  should come as no surprise that the Homemade Pumpkin Puree I shared earlier this week has since been transformed into Homemade Pumpkin Butter. Not all of it, actually…I froze a baggie of puree for future pie-making merriment, but then I decided to turn the rest of it into this yummy, lightly-spiced, all-natural spread!

Pumpkin Puree vs. Pumpkin Butter

Right about now, you may be wondering what the difference is between pumpkin puree and pumpkin butter? Well, I’m so glad you asked. 😉 Pumpkin puree is 100% pure pumpkin…just cooked and mashed/whipped/blended into a smooth puree with no additional ingredients.

Pumpkin butter, on the other hand, is pumpkin puree that has been combined with a variety of other goodies — such as maple syrup for unrefined sweetness and cinnamon and spices for flavor — and then simmered and reduced until thick and creamy.

Ways to Enjoy Pumpkin Butter

They’re both delicious, of course, but because of its silky texture and already sweetened status, Homemade Pumpkin Butter can be enjoyed in so many tasty applications. Allow me to enumerate a few…

• spread on toast or biscuits
• slathered on waffles or pancakes
• blended into egg custard for French toast
• stirred into oatmeal or Greek yogurt
• whipped into smoothies
• baked into cookies, muffins, or cakes
• smeared onto baked Brie
• as a dip for fresh fruit

Inspired, I hope? Get as creative as you like, though…the possibilities are endless!

So are you pumpkined-out yet? I try not to get ahead of myself with the seasons. But since I have this self-imposed rule that pumpkin should be appropriately enjoyed from September 1st through the end of November, I say that Homemade Pumpkin Butter is fair game for another month yet! If you happen to agree, I hope you have a chance to add this tasty fall recipe to your repertoire soon. 🙂

Helpful Tips, Tricks, & Equipment

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• You can make Homemade Pumpkin Butter using homemade or canned pumpkin puree. 3 1/2 cups of fresh/homemade pumpkin puree is approximately equivalent to 2 (15-ounce) cans of store-bought pumpkin puree.
• You may use unsweetened apple juice, apple cider, or water for the added liquid in this recipe. The apple juice/cider give another fall layer of flavor. The final product does not end up tasting “apple-y.” However, you can use water instead, if you wish.
• I decided to sweeten this recipe with 100% maple syrup to keep it free of refined sugars. If you prefer sweeter pumpkin butter, feel free to add a bit more maple syrup (or about 1/4 cup of brown sugar). On the other hand, if you use sweetened apple juice or cider, you may want to slightly reduce the maple syrup.
• You can tweak the spices to taste as well.
• The lemon juice adds a brightness without actually being able to taste it. However, you may omit it if you don’t have any.
• This recipe splatters a lot at the beginning. I recommend making it in a big/deep pot (I used my favorite Dutch oven) and leaving the lid askew in between stirring to minimize splatters while still allowing steam to escape. The heat of the stove should be just enough the keep it bubbling, but it shouldn’t be at a rapid boil. As the pumpkin butter cooks and thickens, the splattering should lessen.
• Total cooking time will depend on how watery your pumpkin puree was to start, and how thick you’d like your final pumpkin butter to be.
• FDA guidelines deem it unsafe to can pumpkin butter. That being said, it will keep in the refrigerator for 2 to 3 weeks and it’s okay to freeze it (tightly sealed) for 6 months to a year.

Pumpkin Butter Recipe

Homemade Pumpkin Butter

Homemade Pumpkin Butter is a healthy, creamy, easy-to-make spread that's delicious slathered on toast and waffles or stirred into oatmeal and smoothies!

Print Pin Rate

Course: Pantry Staples

Cuisine: American

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 32 (2-tablespoon) servings (approximately 1 quart total)

Calories: 31kcal

Author: Samantha Skaggs

Ingredients

• 3 1/2 cups fresh Homemade Pumpkin Puree
• 3/4 cup unsweetened apple juice/apple cider OR water
• 2/3 cup pure maple syrup
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon pure vanilla extract

Instructions

• In a large, deep pot set over medium heat, combine the pumpkin puree, apple juice, maple syrup, cinnamon, nutmeg, ginger, allspice, salt, and cloves. Bring to a low simmer and cook, stirring frequently, for 30 to 45 minutes or until thickened to your desired consistency. (In between stirring, partially cover the pot with the lid to minimize splattering while allowing steam to escape.) Stir in the lemon juice and vanilla.
• Allow to cool a bit before transferring to an airtight container and storing in the refrigerator.

Notes

• Instead of homemade pumpkin puree, you may substitute 2 (15-ounce) cans of store-bought pumpkin puree.
• If you prefer sweeter pumpkin butter, feel free to increase the maple syrup. Alternatively, if you use sweetened apple juice or cider, you may want to slightly reduce the maple syrup.
• You can tweak the spices to taste as well.
• The lemon juice adds a brightness without actually being able to taste it. However, you may omit it if you don't have any.
• This recipe splatters a lot at the beginning. I recommend making it in a big/deep pot and leaving the lid askew in between stirring to minimize splatters while still allowing steam to escape. The heat of the stove should be just enough the keep it bubbling, but it shouldn't be at a rapid boil. As the pumpkin butter cooks and thickens, the splattering should lessen.
• Total cooking time will depend on how watery your pumpkin puree was to start, and how thick you'd like your final pumpkin butter to be.
• FDA guidelines deem it unsafe to can pumpkin butter. It will keep in the refrigerator for 2 to 3 weeks and it's okay to freeze it (tightly sealed) for 6 months to a year.

Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4170IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Recipes to Enjoy With This One…

• Oatmeal Spice Muffins
• Quick & Easy Pumpkin Oatmeal
• Pumpkin Pie Smoothie
• Whole Wheat Pumpkin Spice Waffles {Dairy-Free}