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Velvety smooth and dreamy delicious, this Pumpkin Butter is Autumn in a jar. Ready in about 30 minutes. Spread on toast, sourdough biscuits, waffles or swirl into oatmeal and yogurt. You will find many reasons to eat this luscious jam-like spread! Vegan and gluten-free.
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Pumpkin Butter is really simple to make! This recipe brings with it all the cozy flavors of fall pumpkin season and comes together in just 30 minutes. We use fresh ginger to give a bright, gingery bite and then layer with dried ginger, bringing in more warmth. Cinnamon and nutmeg along with maple syrup, add rich flavor and complexity. This Pumpkin Butter is not overly sweet and has the consistency of thick applesauce (or apple butter) and can be used in other recipes and as a topping or a spread. Every pumpkin has a different level of sweet. We recommend that you taste the pumpkin as is first, add less sugar if you prefer less sweetness. Same goes for spices, adjust to your taste!
Okay, so no shame AT ALL, for using canned pumpkin. However! Making your own pumpkin puree is easy and it elevates the flavor so much. For more pumpkin goodness, this Double Spice Pumpkin Bread is so moist and delicious!
Table of Contents
Why You’ll Love Pumpkin Butter!
- Fall Flavors: This recipe captures all the cozy and comforting flavors of the fall season, with the perfect combination of cinnamon, nutmeg, ginger, and maple syrup.
- Versatility: Pumpkin butter can be used in so many ways. Spread it on toast, sourdough biscuits, waffles, or swirl it into oatmeal and yogurt. You can even use it as a topping for pancakes or as a filling for baked goods like pumpkin bread.
- Easy to Make: Making pumpkin butter is really simple and takes only about 30 minutes. With just a few ingredients and minimal effort, you can create a delicious and homemade spread that will impress your taste buds.
- Vegan-Friendly: A delicious vegan, dairy-free alternative to butter and, unlike vegan nut butter, it is lower in fat while still offering a luxurious creamy texture. This pumpkin butter recipe is suitable for those following a plant-based lifestyle.
- Homemade Goodness: While using canned pumpkin is convenient, making your own pumpkin puree elevates the flavor of this butter. By using fresh pumpkin, you can ensure a more vibrant and delicious result.
Ingredients In Pumpkin Butter
- Pumpkin puree: You can use either fresh pumpkin puree, made from sugar pumpkins or canned pumpkin puree. If using canned pumpkin, make sure to add 1/2 cup of apple juice to the recipe for added moisture.
- Sugar: The recipe calls for regular white sugar, but you can also substitute it with coconut sugar or brown sugar for a different flavor profile.
- Maple syrup: This ingredient adds moisture and a caramelly depth to the pumpkin butter. Feel free to adjust the amount to your preference.
- Fresh & dried ginger: The combination of fresh and dried ginger gives the pumpkin butter a complex and aromatic flavor. Be sure to use both for the best result.
- Nutmeg & cinnamon: These classic fall spices add warmth and depth to the pumpkin butter. Adjust the amount according to your taste. Fee free to us pumpkin spice!
- Salt: A small amount of salt enhances all the flavors in the pumpkin butter. Don’t skip this ingredient!
- Apple cider vinegar: This ingredient balances out the sweetness of the pumpkin butter perfectly. It adds a tangy note that complements the other flavors.
See the recipe card below for a full list of ingredients and measurements.
How To Make Pumpkin Butter
STEP ONE– In a heavy bottom sauce pan, add pumpkin, sugar, maple syrup, fresh ginger, dried ginger, cinnamon, nutmeg, and salt.
STEP TWO– Bring to a low simmer, over medium or medium low heat uncovered, stirring every five minutes until the color darkens and the pumpkin butter stays firm on a spoon.
STEP THREE– Stir in apple cider vinegar, let cool and store in the fridge for 2 weeks or freeze for up to 6 months.
Health Benefits of Pumpkin Butter
- Nutrient-Rich: Pumpkin is packed with essential nutrients like vitamins A, C, and E, as well as dietary fiber and antioxidants. These nutrients promote healthy skin, support immune function, and aid in digestion.
- Low in Fat: Pumpkin butter is a lower-fat alternative to traditional butter or spreads. It offers a creamy and indulgent taste without the high fat content. This makes it suitable for individuals who are watching their fat intake or following a low-fat diet.
- No Added Preservatives: When you make homemade pumpkin butter, you have control over the ingredients, ensuring that there are no unnecessary additives or preservatives. By using fresh ingredients and limiting added sugars, you can enjoy a healthier spread option.
Pumpkin Butter FaQ’s
Pumpkin puree is just straight blended-up pumpkin. Pumpkin butter is pumpkin puree with sweetener and spices simmered until thick and spreadable.
Pumpkin puree, sugar or maple syrup and spices like cinnamon, ginger and nutmeg.
Use like jam! Great for toast, pancakes, waffles, biscuits, cornbread, and scones, swirled into oatmeal and yogurt.
Yes. Best used within 6 months.
Usually, pumpkin butter is dense and low in acid, for food safety reasons, it is not recommended for canning at home.
Yes. Typically you can use the same amount though canned pumpkin will be denser and thicker. You may need to add a little more liquid.
Yes you can use squash for this recipe!
Oh my! We are finding many creative ways to enjoy this! From mixing a little pumpkin butter with a dollop of cream for a spoonful of bliss to spreading ricotta or cream cheese on toast and topping with pumpkin butter sprinkled with toasted pecans, like cheesecake for breakfast, mix a little in with vanilla ice cream…so much potential.😉 Hope you give this a try! Let us know what you think.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Velvety smooth and dreamy delicious, this Pumpkin Butter is Autumn in a jar. Ready in about 30 minutes. Spread on toast, biscuits, waffles or swirl into oatmeal and yogurt. You will find many reasons to eat this luscious jam-like spread.
- 3 1/2 cups (29 oz) pumpkin puree (fresh roasted pumpkin recommended) see notes for canned pumpkin
- 1/2 cup sugar (adjust to taste)
- 1/4 cup maple syrup
- 1 1/2 teaspoons fresh ginger, freshly grated or pressed
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 nutmeg, freshly grated not packed down
- 1/2 teaspoon sea salt (more to taste)
- 2 teaspoon apple cider vinegar
- Optional: 1/4 teaspoon ground cloves
- Roast pumpkin according to these instructions (or see notes for canned pumpkin)
- To a heavy bottom sauce pan add pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, cinnamon, nutmeg, and salt.
- Bring to a low simmer, uncovered, stir every five minutes until the color darkens and the pumpkin butter stays firm on a spoon.
- Stir in apple cider vinegar and store in the fridge for 2 weeks or freeze for up to 6 months.
This recipe is fully spiced. If you prefer less of a spiced flavor, skip the fresh ginger and add half of the spices, taste and adjust adding more to your liking. You can also use pumpkin pie spice.
If using canned pumpkin, add 1/2 cup of apple cider or apple juice in with the simmering ingredients. Adjust sugar taste.
The color of your pumpkin butter will vary depending on what type of pumpkin or squash you use. Canned pumpkin will be darker.
- Serving Size: 2 tablespoons
- Calories: 37
- Sugar: 7.3 g
- Sodium: 50.7 mg
- Fat: 0.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 9.3 g
- Fiber: 1 g
- Protein: 0.4 g
- Cholesterol: 0 mg
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