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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
Hi Tieghan, I made pumpkin butter last year from a recipe book and it was okay. This year I used your recipe (had to make my own pumpkin pie spice as it is not a thing in uk) and it is really lovely! I made my own pumpkin puree too as pumpkin pie etc is just not a thing here like it is in America and you can’t get tinned puree. Plus, we have our own pumpkin patch. I am going to try some other pumpkin recipes. The smell in the kitchen was fantastic! I might make your rugelach cookies using the butter. Yum.
Hi Liz! I am really glad this recipe turned out so amazing for you! I love that you have your own pumpkin patch too! Thank you for trying it! xTieghan
Hi, we don’t have pumpkin cans here in Germany, so I don’t know if the 15 ounces are per can or in total. Can you please clarify? 15 or 30 ounces in total?
I will be making this. Just wondering how I add it to my pumpkin muffin recipes, do I substitute for the canned pumpkin. I have a couple pumpkin muffin recipes I use.
Hey Kristy,
It is hard for me to say without knowing which recipe you are using. I would suggest this one: https://fett-weg.today/pumpkin-coffee-cake-muffins/%3C/a%3E I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh gosh, never mind. I looked back and saw the recipe says it makes about 4 cups, so that would be two 15 ounce cans. I’ll be baking this weekend! Thanks
Hi Ginger! I am glad you found the answer! I hope you love this recipe! xTieghan
Hi I am new to your site and m anxious to make the apple butter. Can apple juice be used in place of the cider?
Thank you
Hey Christine,
Yes you can use apple juice but you will want to add 3/4 cup of brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sounds great!
Thank you Delynne! xTieghan
Hello! Very excited to try this recipe! Is sterilizing the jars not needed for the butter? Thank you!!
Hey Kristina,
I would recommend that you clean your jars before using. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was TOO easy, and it’s absolutely delicious. I was inspired to make it so that I could make the Pumpkin Latte recipe on here as well, and I can’t wait to use this pumpkin butter on all sorts of treats! Plus, your whole apartment will just smell like fall, so I highly recommend using the slow cooker method 🙂
I am so happy this turned out so well for you, Grace! Thank you for trying it! xTieghan
I got a pie pumpkin in my CSA this week and decided to try this. Lordy – this is SO deliciou and easy. I swirled it into plain greek yogurt topped with granola for breakfast and it feels like a treat. My kids spread it on waffles. I think it would bmake wonderful hhostess gift n acute little jars I will make this every year in the fall!
YES! I am so happy you loved this recipe, Julianne! Thank you so much for trying this one! xTieghan
Made this over the weekend! So delicious!
Thank you so much Tracy! I am so happy you loved this one! xTieghan
I read that canned pumpkin pie filling is a combination of pumpkin and other squash varieties-each brand has a unique combination. Which is why you need to have the right combo as well if you want to simulate the creamy texture.
Thank you Kathleen! xTieghan
I made this is the slow cooker, and my house smelled so great! It is also so yummy on everything, and I love baking with it with your other recipes.
Thank you!! I am so happy you have been loving my recipes!! xTieghan
Do you know if you can preserve this in jars?? Thinking about using it as Christmas gifts?
Hey Cassie,
I’ve not tried this, but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds amazing! I’d love to send it to my daughter off at school. Do you have any idea how long I would process this in a hot water bath to can it?
Thank you for all the great recipes and ideas!
Hey Amy,
So sorry I’ve not tested this! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it two 15oz cans or 15 oz total of pumpkin? I am making this but it doesn’t seem like enough liquid.
Hey Elizabeth,
You will want to use 2-15 ounce cans. I hope you love the recipe, please let me know if you have any other questions! xTieghan