Simple ingredients like seasonal pumpkin, brown sugar, maple, and pumpkin spice are concentrated in this incredibly tasty spread.
As this homemade pumpkin butter recipe is designed to be super thick, it can used in the base of desserts like my vegan pumpkin cheesecake without adding all the water content that comes with fresh pumpkin puree.
It also makes the perfect spread for scones, bread, pancakes, banana bread, or pumpkin bread.
🧾 Ingredients
Here's everything you need to make your own pumpkin butter:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Canned Pumpkin Puree: Make sure you don't accidentally grab pumpkin pie filling as this contains sweeteners and flavorings whereas pumpkin puree is simply made with pure pumpkin.
- Brown Sugar: I use light brown muscovado sugar, but you could also try coconut sugar for a slightly less refined version.
- Pumpkin Pie Spice: A blend of fall spices including ground cinnamon, nutmeg, ginger, and a pinch of ground cloves.
- Apple Juice: You could swap this for apple cider if preferred, it adds sweetness and a tangy flavor.
- Apple Cider Vinegar: For a touch of acidity to balance the sweetness. You can swap this for lemon juice if needed.
- Vanilla: I like to use a real vanilla pod as it leaves beautiful vanilla specs and depth of flavor to the pumpkin butter. You can swap this for vanilla bean or vanilla extract if needed.
- Vegan Salted Butter: This adds richness to the pumpkin spread, you can leave it out if needed but I would add a pinch of salt in that case.
🔪 Instructions
Here are step-by-step images showing how to make this easy pumpkin butter recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add all the ingredients to a heavy-based saucepan and bring to a boil. Then reduce to medium-low heat.
Step 2: Cook for 30 minutes, stirring with a spatula every few minutes. This will stop it from sticking to the bottom of the pan. It will become thick and dark in color.
Step 3: Remove the pan from the stove top and carefully remove the vanilla pod with your spatula. Whisk in the cold vegan butter.
Step 4: Let the pumpkin butter cool to room temperature before transferring it to a mason jar or sealed container.
💭 Expert Tips
If the mixture is spitting throughout the cooking process, use your spatula to move the mixture to the side and expose part of the base of the pan, which stops heat from trapping underneath.
Cook the mixture until super thick. There should be no visible liquid seeping out from the pumpkin butter once ready. This not only concentrates the flavor but being thicker makes it a great way to flavor pumpkin desserts without adding too much water!
If using homemade pumpkin puree note that it generally contains more water than storebought so you may need to cook the mixture down for an extra 10-20 minutes to get the desired thick consistency. The Nutrition Lady explains how to make your own pumpkin puree on their blog.
Also, note that depending on the color of pumpkins you use, fresh pumpkin butter may not have the same vibrant color as that made with canned pumpkin.
💬 FAQs
Pumpkin butter is a spread made with fall staple ingredients like canned pumpkin, brown sugar, maple syrup, apple juice or apple cider, vinegar, and a blend of warm spices. Usually served as a condiment.
Pumpkin puree is usually 100% pumpkin, without added sugar or flavorings. This makes it a great ingredient for recipes that call for pureed pumpkin flesh.
When sealed in an airtight container, it will keep in the fridge for up to 2 weeks.
For longer storage, you can keep it in the freezer in a sealed container for up to a month.
🎃 More Pumpkin Recipes
Note: This was adapted from The Spruce Eat's original recipe.
📖 Recipe
Description
Ingredients
- 425 g (15 oz) canned pumpkin puree, (not pumpkin pie filling) *see note 1
- 2 tablespoons pure maple syrup
- 50 g (¼ cup) light brown sugar
- 60 ml (¼ cup) apple juice
- 1 teaspoon apple cider vinegar
- ½ vanilla pod, sliced in half, *see note 2
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- 1 tablespoon salted vegan butter (block-style), cold
Instructions
- Add all the ingredients to a heavy-based saucepan and bring to a boil. Then reduce to medium-low heat.
- Let the mixture cook for 30 minutes, stirring with a spatula every few minutes to stop it from sticking to the bottom of the pan *see note 3. It will become thick and dark in color.
- Remove the pan from the heat and carefully remove the vanilla pod with your spatula. Whisk in the cold vegan butter.
- Storage: Let the mixture cool before transferring to a sealed container and refrigerate for up to 2 weeks.
Notes
- Canned Pumpkin Puree: Not pumpkin pie filling.
- Vanilla Pod: Swap for 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste.
- Tip: If the mixture is spitting, use your spatula to move the mixture to the side and expose part of the base of the pan, which will stop heat from trapping underneath.
Nutrition
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