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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.
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This recipe brings with it all the cozy flavors of the fall season. It comes together in just 30 minutes. We use fresh ginger to give a bright gingery bite and then layer with dried ginger that brings in more warmth. Cinnamon and nutmeg along with maple syrup add rich flavor and complexity.
Pumpkin Butter is really simple to make! 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.
This Pumpkin Butter is not overly sweet and has the consistency of thick applesauce and can be used in other recipes, 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!
For more pumpkin goodness this Double Spice Pumpkin Bread is so moist and delicious!
Table of Contents
Why we Love Fruit Butters!
Fruit butters are a delicious vegan, dairy-free alternative to butter and, unlike vegan nut butter, are lower in fat while still offering a luxurious creamy texture. Pumpkin Butter captures the essence of fall so perfectly!
Ingredients In Pumpkin Butter
Ingredient Notes
- pumpkin puree– We used fresh puree. If using canned pumpkin, add 1/2 cup of apple juice in the recipe.
- sugar– you could substitute coconut sugar or brown sugar
- maple syrup– adds moisture and caramelly depth
- fresh & dried ginger– using both gives more complexity
- nutmeg & cinnamon– classic flavors for pumpkin
- salt– brings out all the flavors
- apple cider vinegar– balances out the sweetness perfectly
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, 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.
Store in the fridge for up to two weeks or freeze for up to six months.
FaQ’s
Pumpkin pureé is just straight blended-up pumpkin. Pumpkin butter is pumpkin pureé with sweetener and spices simmered until thick and spreadable.
Pumpkin pureé, 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.
Ways To Use Pumpkin Butter
- On Toast!
- Sourdough English Muffins
- Sourdough Biscuits
- Our Favorite Homemade Cornbread
- Sesame-Crusted Banana Bread
- Simple French Toast
- Almond Flour Pancakes
- Sourdough Pancakes
More Recipes You May Enjoy
Oh my! We are finding many creative ways to enjoy this! From mixing a little pumpkin butter with a dash 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! 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.
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Pumpkin Butter
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 3 cups 1x
- Category: Spreads, Fall recipes
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Ingredients
- 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 dried ginger
- 1 teaspoon cinnamon
- 1/2 nutmeg, freshly grated not packed down
- 1/2 teaspoon salt (more to taste)
- 2 teaspoon apple cider vinegar
Instructions
- 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, stirring every five minutes until the color darkens and 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.
Notes
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.
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.
Nutrition
- 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
Keywords: pumpkin butter, pumpkin butter recipe, simple pumpkin butter, best pumpkin butter, easy pumpkin butter, pumpkin butter from scratch, healthy pumpkin butter, pumpkin butter from fresh pumpkin
This pumpkin butter is delicious! Like pumpkin pie on a spoon. I made it with canned pumpkin and gave it away as gifts (keeping some for myself, of course). Everyone liked it. By the way, it’s also great stirred into oatmeal.
★★★★★
This is great to hear Mary!
Yum! Used fresh pumpkin and kept everything the same.
★★★★★
Yay! Happy this worked for you.
My pumpkin butter is quite dark compared to the one in your picture. And I would use smaller amounts of all spices. And less sugar, but otherwise it’s good. Thank you.
★★★
Hi Tracey, The color is quite variable depending on the type of pumpkin or squash you use. Canned pumpkin will be darker in color. I will note the recipe on spices, we like things pretty full flavored!
I made this as described in the recipe; it was good, but a bit more bland than I expected. Reading back through the write up you mentioned cinnamon, which I didn’t see in the recipe, I think that would help! Could you let us know how much cinnamon you would recommend? Thanks! Looking forward to making another batch!
Oh no, opps! Thanks for letting us know Christian. Yes cinnamon! It is listed in the recipe card now.🫢
Did you know how long this keeps in the refrigerator?
Up to two weeks. 🙂