Description

This homemade pumpkin butter recipe is a delightful spread made from pureed pumpkin, brown sugar, apple cider, and warm spices. It’s simmered to a thick, luscious consistency that’s perfect for spreading on toast, stirring into oatmeal, or dolloping on yogurt. With comforting flavors reminiscent of pumpkin pie, this pumpkin butter is an easy and flavorful way to enjoy seasonal fall spices any time of year.

Ingredients

Scale

Pumpkin Butter Ingredients

3 1/2 cups homemade pumpkin puree or 1 (29 ounce) can (not pumpkin pie filling)
1 cup packed brown sugar
3/4 cup apple cider or apple juice
2 teaspoons vanilla extract
2-3 cinnamon sticks
1-2 teaspoons pumpkin pie spice (to taste)

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Instructions

Combine Ingredients: In a large saucepan, add the pureed pumpkin, brown sugar, apple cider or juice, vanilla extract, pumpkin pie spice, and cinnamon sticks. Stir the mixture well to fully incorporate all the ingredients.
Simmer Mixture: Bring the combined mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered for 30 to 40 minutes. Stir frequently during this period to prevent sticking and burning, and to help the mixture thicken evenly.
Adjust Spices and Thickness: After simmering, check the consistency of the pumpkin butter—it should be thick and spreadable. Taste the mixture and adjust the pumpkin pie spice or cinnamon sticks as desired. Remove cinnamon sticks before storing.
Cool and Store: Allow the pumpkin butter to cool completely. Transfer it to sterilized jars or airtight containers and store in the refrigerator. It will thicken further as it cools and can be refrigerated for up to two weeks.

Notes

This recipe creates a pumpkin butter with flavors similar to pumpkin pie but without any crust—perfect for spreading on toast, muffins, or pancakes.
You can use either fresh homemade pumpkin puree or canned pumpkin, but avoid pumpkin pie filling since it contains additional spices and sugar.
The sugar amount can be adjusted for sweetness preference, and you can substitute apple cider with apple juice or even orange juice for a different twist.
Use pumpkin butter as a flavorful topping for oatmeal, yogurt, or even as a mix-in for baked goods to add seasonal flavor.
Store pumpkin butter refrigerated and consume within two weeks for best quality.

Nutrition

Serving Size: 2 tablespoons
Calories: 42 kcal
Sugar: 12 g
Sodium: 5 mg
Fat: 0.5 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.3 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 0.5 g
Cholesterol: 0 mg