Homemade Pumpkin Butter
Buttery, smooth, and packed with cozy fall flavors — pumpkin butter is like autumn in a jar. Best of all, you can make it in about 30 minutes using either homemade pumpkin purée or canned pumpkin.
Unlike most recipes, mine uses less sugar, letting the pumpkin and spices shine through. If you like yours a bit sweeter, you can always adjust to taste.
Spread it on toast, swirl it into oatmeal or yogurt, spoon it over waffles and biscuits, or use it to add a little fall magic to your baking.
Why You’ll Love This Pumpkin Butter
Quick & easy: Ready in about 30 minutes on the stovetop.
Flexible sweetness: Just enough sugar to balance, with room to adjust.
Versatile: Delicious on breakfast, baked goods, or stirred into coffee.
Make ahead: Stores beautifully in the fridge or freezer.
Pumpkin Butter
Equipment
- heavy bottom pot
Ingredients
- 30 oz homemade pumpkin puree or 2 15 oz cans
- 1/3 cup pure cane sugar
- 1/4 cup maple syrup or honey
- 1/2 cup apple cider or juice
- 2-3 tsp pumpkin pie spice
- pinch of salt
- 1 tsp vanilla
Instructions
- Combine: Add all ingredients to a large heavy-bottomed pot. Stir well.Cook: Bring to a gentle bubble over medium-high heat, then reduce to low. You want a steady simmer — adjust heat as needed.Simmer: Cook uncovered for 15–25 minutes, stirring occasionally, until thickened and glossy. For deeper flavor, cook an extra 5–10 minutes.Taste & adjust: Add more sugar or maple syrup for sweetness, extra pumpkin spice for warmth, or a pinch more salt to balance.Cool & store: Let cool completely before transferring to jars. Refrigerate for up to 2 weeks or freeze up to 3 months.
Tips & Variations
- Extra silky: Blend with an immersion blender after cooking for an ultra-smooth texture.Cider depth: Apple cider gives a richer flavor than juice.Spice swap: Try adding a little ground ginger or cardamom for a unique twist.Gifting: Jar it up with a ribbon and gift it as a homemade holiday treat.
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