Introduction

This homemade Pumpkin Butter recipe captures the warm, cozy flavors of fall in a simple spread. Perfect on toast, stirred into oatmeal, or used as a filling for baked goods like Cranberry Pecan Pumpkin Bread Recipe, it’s an easy way to enjoy seasonal pumpkin spice. Made with real pumpkin and aromatic spices, this versatile condiment requires no special canning skills and fills your kitchen with an irresistible autumnal aroma.

Ingredients

This simple pumpkin butter recipe combines warm spices with sweet pumpkin for a rich, caramelized spread that fills your kitchen with nostalgic autumn aromas.

• 2 cups pumpkin puree (canned or fresh, about one 15oz can)
• 1/4 cup dark brown sugar
• 1/4 cup pure maple syrup
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 3/4 cup water

Timing

Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes

Context: This pumpkin butter recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 cups of pumpkin puree, 1 cup of brown sugar, 1/4 cup of maple syrup, 1 tablespoon of lemon juice, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of vanilla extract. Using homemade or canned pumpkin puree works well, but ensure it’s unsweetened for the best flavor control.

Step 2 — Combine Ingredients in a Saucepan

Place all ingredients into a medium-sized, heavy-bottomed saucepan. Stir thoroughly with a whisk or wooden spoon until the mixture is completely smooth and uniform. This initial mixing prevents sugar from burning on the bottom of the pan during cooking.

Step 3 — Cook Over Medium Heat

Set the saucepan over medium heat and bring the pumpkin butter mixture to a gentle simmer, stirring frequently. Once simmering, reduce the heat to low to maintain a slow, steady bubble. This low and slow cooking is key for developing deep, caramelized flavors without scorching.

Step 4 — Simmer and Thicken

Continue to cook the pumpkin butter for 25-35 minutes, stirring every few minutes to prevent sticking. The mixture will darken in color and thicken significantly. It’s done when it holds its shape on a spoon and a spoon dragged across the bottom of the pan leaves a clear path that fills in slowly.

Step 5 — Check for Doneness

To test if your pumpkin butter is ready, place a small spoonful on a chilled plate. Tilt the plate; the butter should not run. Alternatively, use a candy thermometer—the finished pumpkin butter will register between 217–220°F (103–104°C), the jam-set stage.

Step 6 — Cool Slightly and Adjust Flavor

Remove the saucepan from the heat and let the pumpkin butter cool for 15-20 minutes. Taste and adjust seasoning if desired—you can add a pinch more spice, a squeeze of lemon for brightness, or a dash of salt to enhance the overall flavor profile.

Step 7 — Transfer to Jars

Ladle the warm pumpkin butter into clean, dry jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth before sealing tightly with lids. For immediate use, it can be stored in the refrigerator.

Step 8 — Process for Canning (Optional)

For long-term storage, process jars in a boiling water bath for 10 minutes. Ensure jars are fully submerged by at least 1 inch of water. After processing, remove jars and let them cool completely on a towel-lined countertop. Check that lids have sealed by pressing the center—it should not pop back.

Step 9 — Store Properly

Refrigerated pumpkin butter will keep for up to 3 weeks. Canned pumpkin butter stored in a cool, dark place can last up to a year. Always refrigerate after opening and discard if you notice any off odors, mold, or fermentation.

Nutritional Information

Calories	40
Protein	0.5g
Carbohydrates	10g
Fat	0g
Fiber	1g
Sodium	5mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt — Adds protein and tangy creaminess while reducing fat content.
• Coconut Cream — Provides dairy-free richness with subtle tropical notes.
• Maple Syrup — Natural sweetener for lower glycemic impact than refined sugar.
• Almond Flour — Gluten-free thickener that contributes nutty flavor.
• Unsweetened Applesauce — Moisture-rich sugar substitute for reduced calories.
• Pumpkin Pie Spice Blend — Eliminates need for salt, enhancing flavor without sodium.
• Chia Seeds — Low-carb thickener that adds fiber and omega-3s.
• Vanilla Protein Powder — Boosts protein content while complementing pumpkin flavors.

Serving Suggestions

• Spread this homemade pumpkin butter generously on warm toast, bagels, or English muffins for a cozy breakfast.
• Swirl it into your morning oatmeal or yogurt to add seasonal flavor and natural sweetness.
• Use it as a filling for pastries, thumbprint cookies, or layered in a festive trifle.
• Pair pumpkin butter with cheese boards—it complements sharp cheddar, brie, and goat cheese beautifully.
• Serve it as a condiment with roasted meats like pork tenderloin or turkey for a sweet and savory twist.
• Dollop it over pancakes, waffles, or ice cream for an easy dessert upgrade.

For an elegant presentation, transfer your pumpkin butter to a decorative jar or bowl and garnish with a sprinkle of cinnamon or a cinnamon stick. It makes a wonderful homemade gift during the autumn months.

Common Mistakes to Avoid

• Mistake: Using watery fresh pumpkin. Fix: Opt for canned pumpkin purée or roast and drain fresh pumpkin thoroughly to prevent a runny consistency.
• Mistake: Overcooking the Pumpkin Butter. Fix: Simmer gently until thickened; overcooking darkens the color and creates a caramelized, bitter flavor.
• Mistake: Adding sweeteners too early. Fix: Incorporate sugars and maple syrup after the pumpkin has softened to better control sweetness and prevent scorching.
• Mistake: Skipping the acid component. Fix: A splash of apple cider vinegar or lemon juice brightens the flavor and balances the sweetness perfectly.
• Mistake: Storing improperly for long-term use. Fix: For shelf stability, process jars in a water bath canner; otherwise, refrigerate and use within 2–3 weeks.
• Mistake: Using pre-mixed pumpkin pie spice. Fix: Create a custom spice blend to adjust cinnamon, ginger, nutmeg, and cloves to your personal taste preference.
• Mistake: Cooking at a rolling boil. Fix: Maintain a low, steady simmer to allow flavors to meld without the mixture splattering or burning.
• Mistake: Not tasting and adjusting seasoning. Fix: Season in stages and taste at the end, as spice potency can change during cooking.

Storing Tips

• Fridge: Store pumpkin butter in an airtight container for up to 3 weeks.
• Freezer: Freeze in freezer-safe jars or bags for up to 6 months.
• Reheat: Warm gently, stirring frequently, until it reaches 165°F for food safety.

Always use clean utensils to prevent contamination and extend freshness.

Conclusion

This homemade Pumpkin Butter is incredibly simple to make and captures the warm, cozy flavors of fall. Try this easy recipe and share your results in the comments below. For another pumpkin treat, try this The only thing better than pumpkin bread is pumpkin bread with chocolate chips.

FAQs

How long does homemade Pumpkin Butter last?

Store your Pumpkin Butter in a clean, airtight jar in the refrigerator. It will keep well for up to 2-3 weeks. For longer storage, you can freeze it for several months.

Can I use fresh pumpkin instead of canned for this recipe?

Yes, you can use fresh pumpkin puree. Simply roast or steam pumpkin until tender, then puree it until smooth. Ensure it has a similar thick consistency to canned pumpkin for the best Pumpkin Butter results.

Is this Pumpkin Butter recipe safe for canning?

No, this Pumpkin Butter is not recommended for traditional water-bath canning due to its density and low acidity. For safety, always store it in the refrigerator or freezer to enjoy your homemade spread.