There are so many reasons I love Pumpkin Butter, but the main reason is you get the delightful taste of pumpkin pie in a fraction of the time and effort! I love to spread it on toast, biscuits, scones, pound cake and so much more. There are endless serving options for pumpkin butter!
Our pumpkin butter also makes really great gifts! I love making a double or even triple batch and jarring them up as edible holiday gifts or even hostess gifts!
How to Make Pumpkin Butter
Process
- Place all ingredients, except butter, into a medium pot.
- Stir together and place over medium heat.
- Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning. Remove from heat and add butter.
- Stir together until butter has melted and is fully incorporated.
Serving Suggestions
There are SO many things to serve with pumpkin butter aside from simply spreading onto toast, which is also delicious! Some of our favorite applications below!
- Spread onto toast, scones, biscuits, and crackers.
- Stirred into ice cream or added to a blender with ice cream and milk for a delicious pumpkin milkshake.
- Used as a dip for cookies, pretzels and sliced apples.
- Whisked into an egg batter for pumpkin flavored French toast!
Tips for Making the BEST Pumpkin Butter Recipe
- Frequently stir the pumpkin mixture as it simmers. This will prevent the mixture from burning onto the bottom of the pot.
- Don’t skip out on adding the butter at the end. The small amount of butter really helps to make a silky smooth and rich pumpkin butter.
- Adjust the spices based on your flavor preference!
How Long Will This Pumpkin Butter Last?
Our recipe will last for 2-3 weeks, stored in the refrigerator in an airtight container.
If you would like it to last longer, it’s important to store it into sterilized jars and properly can the pumpkin butter (using the right equipment will help). It will then last for up to 6 months stored in a cool, dry place. Once the jar is opened, it should be refrigerated and will sty fresh for 2-3 weeks.
More Delicious Pumpkin Recipes You Will Love
Pumpkin Butter
INGREDIENTS
- 15 ounces pumpkin puree (1 can)
- 2/3 cup 100% unfiltered, pressed apple juice
- 3/4 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
INSTRUCTIONS
- Place all ingredients, except butter, into a medium pot.
- Stir together and place over medium heat.
- Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning.
- Remove from heat and add butter.
- Stir together until fully combined.
- Transfer to sterilized jars and can until ready to use. Serve over toast, muffins, scones, etc.
Did you make this recipe? We want to see!
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Pumpkin pie for breakfast is one of my favorite things. Now I can make this and put it on toast. Mind blowing! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/
I made this for thanksgiving and served with some pumpkin muffins and it was a huge hit! I will definitely be making this again.
Turned out great:) Such a great recipe. Thank You
I’m making this for thanksgiving today
Jenny, can the pumpkin be subsituted with sweet potato?
Thanks,
ChicQuetta
Thanks Jenny!
One more question for you how about fixing it in the crockpot? I would love to do the crockpot method if you have one.
Hi i am planning on making your Pumpkin butter went to the store to purchase everything and noticed how Expensive the Pure maple Syrup is. Is it possible to substitute maple syrup with Pancake Syrup or something Else?
Thanks, Tammy
Hi Tammy! Absolutely! I prefer pure maple syrup bc I love the flavor and consistency, but yes it can be quite expensive. The swap for pancake syrup should be just fine… I would just avoid the sugar free stuff. Hope you like the recipe :)
Wow. Made your sweet pumpkin butter this past weekend, and it was wonderful! What a unique way to eat pumpkin!
Amazing, I made this as soon as I saw it! Lovelovelove it!
Pumpkin butter is a delicious addition to pretty much EVERYTHING. I love it on toast, with cream cheese. Like a pumpkin cheesecake, for breakfast?!?!
I was thinking the same thing! This would be great on a toasted bagel with cream cheese and a layer of this pumpkin butter! Yum!
I’ve been wanting to make something like this for a while… but now I have a good excuse and it will look great on a Halloween charcuterie board!
I’ve been wanting to make something like this for a while… but now I have a good excuse and it will look great on a Halloween charcuterie board!
This looks so tasty. Perfect to smear on toast on a chilly fall morning. I know what I’m doing with that can of pumpkin puree in my fridge!
This is a good year for me to have extra pumpkins in my garden. I’ve just found a recipe for one more of them. My family loves apple butter, I can’t wait to try this this afternoon. thanks for sharing.
Vicky
I love pumpkin anything, this recipe sounds delish!
oh my goodness this looks AMAZING!!! I want to pumpkin up pretty much everything this time of year. Thanks for showing us how :)
What a compelling and comforting recipe to usher in autumn. I can smell the delightful aroma of pumpkin, spices, apple and maple as they mingle and linger in my kitchen. Welcome to fall!
yum! so making this for my pumpkin loving man :)
I wanted to run screaming away from any post with pumpkin in it last year – there were so many! Your’s is so beautiful that I might run screaming towards it!
Oh my! How about over a pancake or waffle or both?!? Thank you for bringing this into my life!
Holy Heaven. You’ve outdone yourself!
Pumpkin pie anything?! I’m in!
I wanna pumpkin pie errrything. This is sooo easy. I kinda want to put in pop tarts. Or eat it with a prosciutto sandwich.
I am looking for food that will help lower my cholesterol and pumpkin is such a great option. Of course, the maple syrup and brown sugar are not great choices, but I can use sugar substitutes, right?
Yes, you can definitely substitute the maple syrup and sugars with something like Splenda or Xylitol ( or any other sugar sub of your choice)!
This sounds amazing! Do you need to process the jars so they seal? And if so, how long?
How long will this keep!?
Sorry for the million questions! Thanks :)
Hi Ashley! No worries, that’s what I’m here for! You’re actually not supposed to heat process pumpkin butter. The density of the pumpkin puree is generally too dense to heat process safely (basically, it’s difficult for the heat to find it’s way to the center of the jar). What I do recommend though is still sterilizing the jars and lids ( as you would regular canning), fill the jars and pop them in the fridge. They should hold for about 3 weeks and freeze up to 3 months. I hope this was helpful! Good luck!