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
- You can make Homemade Pumpkin Butter using homemade or canned pumpkin puree. 3 ½ 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 ¼ 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.
Recipes to Enjoy with Pumpkin Butter
- Oatmeal Spice Muffins
- Quick & Easy Pumpkin Oatmeal
- Pumpkin Pie Smoothie
- Whole Wheat Pumpkin Spice Waffles {Dairy-Free}
Homemade Pumpkin Butter
Ingredients
- 3 ½ cups fresh Homemade Pumpkin Puree
- ¾ cup unsweetened apple juice/apple cider OR water
- ⅔ cup pure maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 ½ teaspoons lemon juice
- ½ 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.
Post originally published on October 26, 2017.
Lori
I used pecan syrup instead of maple, turned out excellent. Also added chopped pecans and craisens, to top waffles
James Shook
THANK YOU FOR MAKING IT EASY TO PRINT WITHOUT READING EVERYTHING AND SCROLLING! I AM NOT COOKING THIS JUST GETTING A RECIPE FOR SOMEONE ELSE AND YOURS WAS THE FIRST ONE I COULD EASILY PRINT!
alexa penn
Hi - i've been loking at a lot of pumpkin butter recipes. some were almost there and some were boring as heck (including the Martha Stewart masterpiece 😐 Your's is just wonderful and i like that you talk about how you can change it, or simmer it to your own preference. i was wondering if i would want the lemon juice taste and thought i wouldn't - but then you told us how it enhance the taste ! :} thanks so much. have a lovely Fall and Keep safe. . .
Samantha Skaggs
I'm so glad you found all of the notes and tips helpful, Alexa. Hope you enjoyed the pumpkin butter as well! 🙂
Jay
Hi Samantha! First time to the page and I like it so far! I typically make apple butter in the winter, so I'm excited to give pumpkin butter a go this fall.
I typically can the butters I make, so what would you recommend for storage/timing? How long would you say the pumpkin butter is good for in the fridge/freezer?
Thanks so much! Jay.
Samantha at Five Heart Home
Hi Jay! Since pumpkin butter shouldn't be canned, this recipe will keep in the fridge for 2 to 3 weeks. And in the freezer, tightly-sealed pumpkin butter should be fine for at least 6 months. Hope that helps!
Jay
Thanks so much!
Andrea
I realize it's summer & you say to make it in the fal, but I'm going to try making it anyway. my question is: in several recipes they say to use a glass jar. I have several plastic freezer containers I would like to use. Will it be ok to use those instead? I don't like putting glass in the freezer as I'm a bit of a klutz.
Samantha at Five Heart Home
I think freezing this in plastic containers would be fine, Andrea. Just leave a little room at the top for the pumpkin butter to expand as it freezes. 🙂
KatyDaly
I used our garden pumpkins, which were not an especially sweet variety. Any chance I can add some butternut squash to the final mix? I roasted it at the same time that I made the pumpkin puree. I would rather add that than more sugar...
Samantha at Five Heart Home
I've never tried adding butternut squash to this pumpkin butter, Katy, but it sounds like a good idea and I don't see why it wouldn't work! Let me know if you decide to give it a try and good luck! 🙂
Debbie Mann
Thanks for this recipe. The deep pot instruction is the key. What flavors!
Samantha at Five Heart Home
So happy to hear you enjoyed this recipe, Debbie! 🙂
Louise
The pumpkin butter is such a great idea. Finally a spread that I can send to school ( no nuts allowed and none of my children love jam ). My children loves this! And so affordable and easy to make. Thank you/Louise
Samantha at Five Heart Home
Hope your family enjoys it, Louise! 🙂