Homemade Pumpkin Butter
Every fall I whip up a batch of this pumpkin butter to serve on pancakes, stirred into coffee to make a pumpkin spice latte, in my yogurt, etc. Fruit butters contain no dairy, they’re similar to jam only made with homemade or canned pumpkin puree, brown sugar, apple cider, cinnamon sticks and pumpkin spice. A little goes a long way when you want to add a little spiced sweetness to anything you’re eating. I love smearing some on my toast, or swirling it into my oatmeal and yogurt. A few more ways to serve it, have some on a slice of toasted Pumpkin Banana Bread or rolled in these pumpkin butter crepes.
Ways To Use Pumpkin Butter
I make this every fall and have gotten creative coming up with new ways to enjoy it. Here’s some ideas, I would love to hear how you enjoy yours! When my first cookbook came out I did an event at the Bronx Zoo where I sampled Apple Butter, Pumpkin Butter and Pear Butter from my cookbook. People loved it so much they wanted to buy it from me! They really make great gifts or favors if you have a fall themed event and are easy to make ahead.
Fall Flavors: Great way to incorporate the taste of fall into any dish. Easy to Make: Quickly whip up this seasonal drink whenever the craving strikes! Just make the espresso, warm the milk, and mix everything in a mug. Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers-friendly, vegan and dairy-free.
If you make this pumpkin butter recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Spread it on whole grain toast or biscuits. Swirl some into your Greek yogurt. Over pumpkin pancakes, French toast or waffles. Use as a filling for crepes. Spoon some into your oatmeal. Add it to your smoothie. Spoon some in your Overnight Oats. Add a little to your morning Latte.
I love using real cinnamon sticks for this, but ground cinnamon would work in place of them.
Ingredients
Here’s what you’ll need to make this. See recipe card below for exact measurements:
Pumpkin: Canned pumpkin (not pumpkin pie filling) or fresh pumpkin puree. You can use canned butternut squash in place of pumpkin, it’s lovely. Sweetener: Packed brown sugar for sweetness, sugar-free brown sugar like Monk fruit also works. You can also use maple syrup instead, if you prefer. Liquid: I use apple cider or apple juice to simmer it all. Spices: Vanilla extract, cinnamon sticks and pumpkin pie spice.
How To Make Pumpkin Butter
Here’s the step-by-step directions to make this easy pumpkin butter. See recipe card below for exact measurements.
Shelf Life
Pumpkin butter will keep refrigerated in an airtight container. Refrigerate for up to 3 weeks. It may also be kept in the freezer for 3 months.
More Pumpkin Recipes You Will Love
Pumpkin Cheesecake Shooters Pumpkin Roll Cake Mini Pumpkin Chocolate Chip Muffins Pumpkin Spice Quinoa Cookies Pumpkin Smoothie
title: “Pumpkin Butter Recipe” ShowToc: true date: “2024-10-01” author: “Jessica Mcquaid”
Pumpkin butter is a favorite around here, especially with my kids! If you like deliciously flavored butter spreads as much as they do, go ahead and try this Honey Butter, Apple Butter, to this yummy Cinnamon Honey Butter. They go on so many things, you will love them all!
What is Pumpkin Butter and What Do I Use it With??
Pumpkin butter is one of my favorite things to have on hand during the fall! You can use it so many ways and it is absolutely delicious. Some of us could even eat it by a spoonful… it’s THAT good. Pumpkin butter is made with all of the yummiest fall spices and of course, pumpkin puree. So it’s a great thing to make at the beginning of fall and use it throughout the month in different recipes. And when you run out, it’s super easy to make again! There are so many things that you can use this on! One of my very favorite things is french toast! French toast is already so delicious but adds on a topping that is creamy, thick, and melts in your mouth? This will take it to the next level! You can also use this when you make pumpkin bread. Your pumpkin bread will already have pumpkin flavoring but substitute this butter for regular butter and you have double that yummy fall taste! The last thing that I love to put this in is yogurt. Add this on top of some vanilla yogurt and add in some granola. It’s the perfect snack or breakfast!
The Ingredients You Need to Make Pumpkin Butter
All of your standard fall spices and some pumpkin puree are your basic ingredients to this pumpkin butter! Stock up on these at the beginning of the season, you will use them over and over! See the recipe card below for a list of exact ingredient measurements.
Pumpkin puree: Make sure that it’s not pumpkin pie filling! This is already flavored and not what you will want to use in this! Apple juice or cider: I like to make sure that this is unsweetened. Brown sugar: Brown sugar is my very favorite sweetener! It has such a deep and delicious way of sweetening things up! Ground cinnamon, ginger, nutmeg, cloves: These are the “standard” Fall ingredients that you will see in a lot of pumpkin based recipes! Stock up now before they get sold out in the stores and become hard to find! Salt: This will enhance all of the other delicious flavors in the butter. Lemon juice: This counteracts the sweetness a bit and give it a perfect flavor. Vanilla extract: The extract adds in a calming flavor to the sweetness.
Let’s Make Some Butter!
Stir up this pumpkin butter with just a few ingredients and a little bit of time and it couldn’t be easier! Put in on some toast or french bread and you will absolutely love it!!
Homemade pumpkin puree: If you’re using homemade pumpkin puree, you will likely have to up the amount of time the pumpkin butter cooks. Homemade puree has a higher water content and thus will take longer for the excess water to evaporate and the butter to thicken.Lemon juice: Adding the lemon juice at the end of this recipe helps brighten the flavor, since it can feel heavy with all the sugar. If you would like to leave it out, you can!Pumpkin spice: If you want to add more spices or leave some spices out, go ahead and adjust the spices to taste.
Refrigerator: Store in an airtight container in the fridge for up to three weeks.Freezer: Store in an airtight container in the freezer for 6 months to a year. Allow it to thaw in the fridge before using.Can I can pumpkin butter? The FDA has said it is not safe to can pumpkin butter. Stick with keeping it in the fridge or freezer.
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