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    Home > Blog > Seasonal > Pumpkin Butter

    Pumpkin Butter

    by Teri Lyn Fisher · Published: Oct 31, 2022

    Jump to Recipe
    The BEST Pumpkin Butter recipe you'll ever make and taste! Our recipe is super simple, packed with so much delicious pumpkin spiced flavor and can be served with so many delicious things! We love swirling some into vanilla ice cream, spreading it over toast, or using it as a dip for apple slices.
    Pumpkin butter in a bowl with a spoon in it.
    Pumpkin butter in a bowl with pieces of toast.
    Close up on a bowl of pumpkin butter.
    Pumpkin butter smeared on pieces of toast.
    Pumpkin butter in a bowl with pieces of toast.
    A sweet pumpkin butter recipe in a bowl and smeared on toast.

    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

    1. Place all ingredients, except butter, into a medium pot.
    2. Stir together and place over medium heat.
    Ingredients to make pumpkin butter in a pot.
    Pumpkin butter ingredients mixed together.
    1. Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning. Remove from heat and add butter.
    2. Stir together until butter has melted and is fully incorporated.
    Pumpkin butter in a pot with butter melting in it.
    Pumpkin butter in a pot simmering.

    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!
    Pumpkin butter in a bowl with a spoon in it.

    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 pie with a chocolate crust with a slice taken out.
      Pumpkin Pie Recipe (with a Chocolate Crust)
    • Pumpkin cheesecake bars on a board.
      Pumpkin Cheesecake Bars
    • Baked pumpkin cake doughnuts with maple glaze and toasted coconut.
      Baked Pumpkin Donuts
    • A pumpkin bundt cake topped with pistachio glaze and pistachios with a piece cut out.
      Pumpkin Cake with a Pistachio Glaze
    Pumpkin butter smeared on pieces of toast.

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    Pumpkin butter in a bowl with pieces of toast.

    Pumpkin Butter

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    The BEST Pumpkin Butter recipe you'll ever make and taste! Our recipe is super simple, packed with so much delicious pumpkin spiced flavor and can be served with so many delicious things! We love swirling some into vanilla ice cream, spreading it over toast, or using it as a dip for apple slices.
    RECIPE BY Teri & Jenny
    Prep Time: 5 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 45 minutes mins
    Servings: 12

      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.

      NOTES  

    **Makes about 24 ounces (each serving is 2 ounces)**
    Pumpkin Butter Shelf Life
    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.
    Calories: 109kcal Carbohydrates: 23g Protein: 1g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 5mg Sodium: 56mg Potassium: 129mg Fiber: 1g Sugar: 20g Vitamin A: 5576IU Vitamin C: 2mg Calcium: 37mg Iron: 1mg
    CUISINE: American
    KEYWORD: pumpkin butter, pumpkin recipe, spread recipe
    COURSE: Snack, spread
    DIET : Gluten Free

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    October 31, 2022 / 45 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post French Onion Soup
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    Reader Interactions

    October 31, 2022 / 45 Comments

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    1. Shari @ Shari Blogs

      October 25, 2013 at 8:11 am

      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/

      Reply
    2. Vanessa

      November 26, 2012 at 6:30 pm

      I made this for thanksgiving and served with some pumpkin muffins and it was a huge hit! I will definitely be making this again.

      Reply
    3. KJac

      November 22, 2012 at 8:58 am

      Turned out great:) Such a great recipe. Thank You

      Reply
    4. KJac

      November 22, 2012 at 3:48 am

      I’m making this for thanksgiving today

      Reply
    5. ChicQuetta

      June 19, 2012 at 3:52 pm

      Jenny, can the pumpkin be subsituted with sweet potato?

      Thanks,

      ChicQuetta

      Reply
    6. Tammy Francis

      December 26, 2011 at 6:04 pm

      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.

      Reply
    7. Tammy Francis

      December 26, 2011 at 10:06 am

      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

      Reply
      • Jenny Park

        December 26, 2011 at 11:06 am

        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 :)

        Reply
    8. Sonia Lala

      October 30, 2011 at 6:36 pm

      Wow. Made your sweet pumpkin butter this past weekend, and it was wonderful! What a unique way to eat pumpkin!

      Reply
    9. Donna

      October 20, 2011 at 12:22 am

      Amazing, I made this as soon as I saw it! Lovelovelove it!

      Reply
    10. Julia

      October 19, 2011 at 12:23 pm

      Pumpkin butter is a delicious addition to pretty much EVERYTHING. I love it on toast, with cream cheese. Like a pumpkin cheesecake, for breakfast?!?!

      Reply
      • Faith Bowe

        September 24, 2014 at 7:49 pm

        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!

        Reply
    11. alex

      October 19, 2011 at 11:57 am

      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!

      Reply
    12. alex

      October 19, 2011 at 11:57 am

      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!

      Reply
    13. Jana @ delectablymine

      October 19, 2011 at 5:38 am

      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!

      Reply
    14. vicky

      October 16, 2011 at 6:46 am

      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

      Reply
    15. michelle

      October 15, 2011 at 6:03 pm

      I love pumpkin anything, this recipe sounds delish!

      Reply
    16. gena

      October 13, 2011 at 12:27 pm

      oh my goodness this looks AMAZING!!! I want to pumpkin up pretty much everything this time of year. Thanks for showing us how :)

      Reply
    17. Deb

      October 13, 2011 at 9:30 am

      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!

      Reply
    18. Nicole Franzen

      October 13, 2011 at 7:53 am

      yum! so making this for my pumpkin loving man :)

      Reply
    19. Sally - My Custard Pie

      October 13, 2011 at 1:39 am

      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!

      Reply
    20. Kim

      October 12, 2011 at 9:59 pm

      Oh my! How about over a pancake or waffle or both?!? Thank you for bringing this into my life!

      Reply
    21. Kianne

      October 12, 2011 at 7:19 pm

      Holy Heaven. You’ve outdone yourself!

      Reply
    22. Katrina @ Warm Vanilla Sugar

      October 12, 2011 at 5:12 pm

      Pumpkin pie anything?! I’m in!

      Reply
    23. Adrianna from A Cozy Kitchen

      October 12, 2011 at 3:44 pm

      I wanna pumpkin pie errrything. This is sooo easy. I kinda want to put in pop tarts. Or eat it with a prosciutto sandwich.

      Reply
    24. Trina

      October 12, 2011 at 11:31 am

      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?

      Reply
      • Jenny Park

        October 13, 2011 at 12:00 pm

        Yes, you can definitely substitute the maple syrup and sugars with something like Splenda or Xylitol ( or any other sugar sub of your choice)!

        Reply
    25. Ashley

      October 12, 2011 at 10:13 am

      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 :)

      Reply
      • Jenny Park

        October 12, 2011 at 10:37 am

        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!

        Reply
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