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Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and trust me, it tastes even better. It’s thick, creamy, sweet, and spiced perfectly with warm autumn spices. Spread this on your morning toast or use in your favorite baking recipes, either way this is sure to become your new fall spread.
You guys really have no idea how long I’ve been dying to share this pumpkin butter recipe with you all. I’ve wanted to make homemade pumpkin butter for years now, but just never got around to it. But when I made these cookies last November, I decided to make them using my own pumpkin butter. I finally experienced just how amazing homemade pumpkin butter really is. After that, I knew that next year I had to share my spiced pumpkin butter recipe with you guys. It really is so much better than store-bought pumpkin butter.
It’s just too good and too easy.
But that was almost a year ago! Since then I’ve used this spread in so many recipes…a few that I’ll be sharing over the next few weeks. Very, very excited.
When it comes to pumpkin, it’s not something I’ve been obsessed with my entire life. In fact, I’d never even had pumpkin pie (or pumpkin anything for that matter) up until a few years ago. Pumpkin is just another one of those foods that my parents never served my brothers and I. So I never really experienced it until I started cooking and baking myself.
Of course, once I cracked open my first can that was it. I started cooking and baking up my very own pumpkin patch worth of pumpkin recipes I realized why it is so well loved by most of the world. To date, I think my favorite recipes are the pumpkin tart in the HBH cookbook, this pumpkin fettuccine, and these pumpkin chai snickerdoodles.
Ummm, just typing those out has me so excited. Love this time of year…
When I set out to make this pumpkin butter, I had it in my head that I HAD to use real sugar pie pumpkins and not canned pumpkin. So, I spent the day working on the recipe. After going through multiple sugar pie pumpkins I finally came to the realization…I think canned pumpkin purèe is just the better, easier, way to go.
To all the bakers out there yelling at me to use real sugar pie pumpkins, and to make my own puree, I’m sorry, but not really. Sometimes life gives you shortcuts. You shouldn’t always take them, but sometimes you should. And in the case of homemade pumpkin butter, you should take this shortcut and use the canned pumpkin.
It’s better. It’s easier. And it’s essentially the very same thing, simply pumpkin. This is my favorite canned pumpkin puree, it’s perfect every time.
Since I originally started out using actual sugar pie pumpkins, a lot of the photographs include them. They don’t really belong in this post, but they were just too cute not to include. So sorry if that’s confusing, but I love the photos…
Moving along now.
As I mentioned this is one of the easiest recipes to make. It requires only 6 simple pantry staple ingredients. It can be made in thirty minutes, or you can make it low and slow in the slow cooker, either way is great.
For the ingredients, you will need the following:
– canned pumpkin, again this is my favorite.
– apple cider, homemade if you have the time.
– real maple syrup, for sweetness.
– vanilla extract, a must.
– pumpkin pie spice, for all the autumn flavors
– cinnamon, for a little extra cinnamon boost, because it’s my favorite.
You see? Pantry staples, meaning you have no excuse not to get up and make this today. Just throw everything in a pot on the stove top, or in your slow cooker, simmer until it’s thick, creamy and done.
Also, I prefer a not-too-sweet pumpkin butter. But if you’d like a pumpkin butter that’s a little sweeter, add more maple, a tablespoon at a time, until it tastes just right to you! And if you don’t like maple, I recommend using brown sugar.
Try spreading this on your morning toast with a little butter. Stir it into you coffee with a touch of whole milk and make a latte. Or use it in place of pumpkin puree in your favorite baked pumpkin recipes. So many fun options with this spread.
Highly recommend making this soon and using it throughout October, November and December. It will keep in the fridge for up to a month, AND it also makes really cute homemade gifts for friends and family. Great for the upcoming holiday season too.
Lastly, if you slow cook this all day, your house is going to smell like a pumpkin spice candle, and it’s the coziest thing ever. You just have to love this recipe!
FAQ:
Can I use pumpkin pie mix instead of purée?
I don’t recommend it—pie mix is pre-sweetened and spiced, which can throw off the flavor. Stick with 100% pumpkin for best control.
How do I know it’s thick enough?
Look for a glossy sheen and a spoon trail that holds for a few seconds; the mixture should mound softly instead of running.
Can I make this in a slow cooker?
Yes—the slow cooker instructions are also written below.
How should I store it? Can I can it?
Refrigerate in a clean, airtight jar; freeze for longer storage. I don’t provide canning guidance here—enjoy it fresh or frozen for safety.
If you make this spiced pumpkin butter, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
6 Ingredient Spiced Pumpkin Butter
Servings: 32 2 TBS servings – makes about 4 cups
Calories Per Serving: 16 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cans (15 ounce) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
Stove-Top
- 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Slow Cooker
- 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
This post was originally published on October 2, 2018
Can I use apple cider mix in this recipe?
How do I package this to give as a gift?
Hi Lucy,
Sorry, what do you mean by apple cider mix?
I would put this into small mason jars to gift.
Please let me know if you have any other questions!
Delicious and perfect for baking, toast, or eating with a spoon 🙂
Hey Jess,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Can I use a whole Madagascar, vanilla bean? Instead of vanilla extract ?
Hey Erica,
Sure, that will be great! I hope you love this recipe!
Sooo I accidentally put 1 tablespoon of cinnamon in this instead of 1 teaspoon. Do you think if I added more pumpkin it would help the flavour? Also, I had a lot of trouble cooking the pumpkin butter because there wasn’t enough liquid. It kept squealing at me even when I turned it down very low. What would you recommend I do for next time? I added water to help, but I didn’t know how much to add. I ended up taking it off the stove too early as it just wasn’t working.
Hey Stephanie,
Sure, you could add some more pumpkin to help mellow the flavor. I would add 1 tablespoon of apple cider at time for the liquid part. I hope this helps!
Hi, I have used your sugar pumpkin recipe for a few years now and we love it! I wasn’t able to find it anymore, is it still on your site somewhere?
Hi Ingrid,
Are either of these the recipe you are looking for?
https://fett-weg.today/pumpkin-sugar-cookies/%3C/a%3E%3Cbr /> https://fett-weg.today/frosted-soft-pumpkin-sugar-cookies/%3C/a%3E%3Cbr /> Let me know:)
Sorry, I meant the Pumpkin Butter recipe with sugar pumpkins, thanks!
Sorry, I never had one with sugar pumpkins, this is the original recipe:)
Can this be frozen?
Hi Sally,
Yes, you could definitely freeze this! Let me know if you give it a try!
Hi. 2 cans of pumpkin puree in grams is 850 gr total, right?
Thanks
Hi Naomi,
Yes, that is correct:) Please let me know if you have any other questions!
Making this pumpkin butter again, part of my fall happiness. I mainly use it in my coffee, but i will try to remember to use it where a recipe calls for pumpkin puree. Thanks Tieghan!
Hey Marcella,
Thanks so much! I love to hear this recipe always turns out for you, thanks for making it so often! Such a great idea to use in your coffee:)
I’m allergic to apples, is there a replacement for apple cider?
Hi Kersti,
I am so sorry, I have only ever tried this recipe with apple cider, I’m not sure what the best option would be. Sorry I couldn’t be of more help!
You can use water
When and how much butter is added i dont see it listef anywhere on the ingredient list or instructions.
Hi Tayla,
There is no butter in this recipe:) Please let me know if you have any other questions!
Kersti, I wonder if you use pear juice/pear cider. My aunt is allergic to apples and will swap apples for pears…. just a thought. Good luck!
Kersti, you could try white grape juice in place of the cider. It won’t have the cider ‘tang’ but it would sweeten the mix like the apple cider does.
Hi Tieghan! I’m excited to try this recipe out. Do you think honey would work ok in place of the maple syrup?
Thank you!!
Hi Taryn,
Sure, that should work for you. I hope you love this recipe!
Is it TWO (2) 15 oz cans (30 oz total) or 1 (15 oz can)?
Hey Lauren, It’s 2 cans for a total of 30 oz. Please let me know if you have any other questions! xT
I hadn’t heard of pumpkin butter before until I read your recipe for pumpkin spice pecan latte. (I live in new zealand. We aren’t very adventurous with pumpkins)
I made some today (no work, it’s a public holiday) and it is delicious
Hey Megan,
Happy Friday!🌺 I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you!
Hi Tieghan, FYI, the recipe still shows “2 cans (15 oz)”. Really looking forward to making this recipe and the Browned Butter Pumpkin Cookies! Thanks for all the wonderful recipes.
Hi Lori,
Yes, you will need 2 cans of pumpkin puree for this recipe. I hope you love the cookies!
How long do you think this pumpkin butter lasts in the fridge?
Hi Kayla,
I would say it’s good for 2 weeks in the fridge. Please let me know if you have any other questions! xT
Would it turn out similar if I substituted applesauce in place of cider?
Hi Lindsay,
If you can do the apple cider, I would suggest that or apple juice. Please let me know if you have any other questions! xx
I LOVE this pumpkin butter!!! It’s so good that I could eat it with a spoon right out of the container. But I made it specifically for the Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake recipe, so I’m going to have to control myself.
Just a note to others trying to limit their sugar intake – I used a sugar substitute (allulose) and maple flavoring instead of the maple syrup and it came out fabulous.
Hey Linda,
Fantastic!! Thanks so much for making this recipe and sharing your comment! So glad to hear it was enjoyed! Have the best weekend:) xxT
Is it possible to can this, and if so water bath or pressure cook?
Hi there,
I am so sorry, I have never tried canning this recipe, so I can’t say for sure how to do that.
pumpkin is a low acid food, so should be pressure canned.