I absolutely love how this Homemade Pumpkin Butter Recipe turns out—it’s that cozy, richly spiced spread that feels like autumn in a jar. Whether you’re smearing it on warm toast first thing in the morning or dolloping it onto your oatmeal or yogurt, it brings a warm, comforting flavor that’s just perfect for chilly days. When I first tried this recipe, I was amazed at how simple ingredients came together to create something so decadently smooth and flavorful.
You’ll find that making your own pumpkin butter at home is not only easy but also rewarding—you control the sweetness and spices exactly how you like. This recipe works so well for gifting around the holidays, adding a homemade touch that everyone appreciates. Plus, it’s a great way to use up extra pumpkin puree if you’re into seasonal cooking like I am.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything on hand, so it’s easy to whip up anytime.
- Customizable Flavor: Adjust the cinnamon and pumpkin pie spice exactly to your liking.
- Long-Lasting & Versatile: Keeps well in the fridge and makes breakfasts and snacks extra special.
- Perfectly Pumpkin-y: Real pumpkin puree gives it authentic depth – no artificial flavor here!
Ingredients You’ll Need
Every ingredient in this Homemade Pumpkin Butter Recipe works together to create a luxuriously smooth and flavorful spread. I love using pure pumpkin puree because it provides that fresh, earthy pumpkin essence, while the spices bring nostalgic fall warmth.
- Homemade pumpkin puree or canned pumpkin: Using homemade puree makes it feel extra special, but good-quality canned pumpkin works just fine and saves time.
- Brown sugar: This adds sweetness with a slight molasses richness that complements the pumpkin perfectly.
- Apple cider or juice: It brings a gentle fruity tang and helps loosen the mixture during cooking.
- Vanilla extract: Just a splash enhances the natural flavors and rounds out the spices.
- Cinnamon sticks: I love these for their warm, aromatic depth—you’ll simmer them with the pumpkin and then remove before serving.
- Pumpkin pie spice: Feel free to tweak the amount—this blend of cinnamon, nutmeg, and cloves is signature to pumpkin butter’s cozy flavor.
Variations
I like to switch things up depending on the season or what I have in the pantry. Feel free to experiment with this Homemade Pumpkin Butter Recipe by adding your favorite twists to make it uniquely yours.
- Spice it up: Sometimes I add a pinch of ground ginger or cloves if I want a stronger holiday vibe.
- Sweetness swap: Try maple syrup instead of brown sugar for a different but equally delicious sweet note.
- Alcohol infusion: A splash of bourbon or rum stirred in after cooking gives it a grown-up twist my family goes crazy for.
- Sugar-free option: Use a natural sweetener like stevia or erythritol—just keep in mind the texture might change slightly.
How to Make Homemade Pumpkin Butter Recipe
Step 1: Combine and Stir Your Base
Start by adding your pumpkin puree, brown sugar, apple cider or juice, vanilla extract, pumpkin pie spice, and cinnamon sticks into a large saucepan. Give everything a good stir so the sugar starts dissolving and the spices are evenly distributed. I like to use a sturdy wooden spoon here because it feels just right stirring thick mixtures like this.
Step 2: Bring to a Boil and Simmer
Place your saucepan over medium heat and bring the mixture to a gentle boil. Once bubbling, reduce heat to low and let it simmer uncovered. This is where patience pays off—you’ll want to cook it for about 30 to 40 minutes, stirring frequently to prevent sticking. You’ll notice it’s thickening beautifully and the aroma will fill your kitchen with all those classic pumpkin spice vibes.
Step 3: Final Touch and Taste
When your pumpkin butter looks thick and glossy, give it a taste, and adjust the spices if needed. You can add a little more cinnamon or pumpkin pie spice if you want to boost that cozy feeling. Remove the cinnamon sticks before transferring to jars. Let the mixture cool completely before sealing for storage.
Pro Tips for Making Homemade Pumpkin Butter Recipe
- Patience is Key: Stir often during simmering to avoid burning and ensure even thickening.
- Use Fresh Puree When Possible: Homemade pumpkin puree gives the best natural flavor—roasting your own pumpkin is easier than you think!
- Cool Before Sealing: Cool pumpkin butter completely before putting on lids to prevent condensation inside the jar.
- Customize Your Spice Balance: Don’t be shy—adjust pumpkin pie spice and cinnamon to fit your taste buds perfectly.
How to Serve Homemade Pumpkin Butter Recipe
Garnishes
I often sprinkle just a touch of extra cinnamon or a few pumpkin seeds on top when serving pumpkin butter on toast—it adds a lovely texture contrast and boosts the fall feel. Sometimes a light drizzle of honey over the spread makes it irresistibly sweet but still balanced.
Side Dishes
This pumpkin butter pairs beautifully with hearty breakfast breads like sourdough or cinnamon raisin toast. I also adore spooning it over warm oatmeal or using it as a flavorful swirl in yogurt bowls. For a savory twist, try serving it alongside roasted pork or grilled chicken as a sweet glaze alternative.
Creative Ways to Present
For holiday gatherings, I like to present pumpkin butter in small jars tied with twine and little cinnamon stick bundles as gifts. You can also layer pumpkin butter with cream cheese in a parfait glass for a fancy look at brunch. Sharing this spread with friends and family always feels special — it’s those little homemade touches that make all the difference.
Make Ahead and Storage
Storing Leftovers
I keep leftover pumpkin butter in a clean, airtight glass jar in the fridge where it stays fresh for up to two weeks. Just make sure to use a clean spoon each time to avoid contamination, which I learned the hard way once!
Freezing
Freezing pumpkin butter works great if you make it in big batches. I spoon portions into freezer-safe containers or zip-top bags, removing as much air as possible. When you’re ready to enjoy, thaw overnight in the fridge. The texture might be slightly softer but it tastes just as amazing.
Reheating
If you want warm pumpkin butter, just gently reheat on the stove over low heat or microwave in short bursts, stirring in between. This helps preserve the smooth, creamy texture without drying it out.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree for this recipe?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling already contains added sugars and spices, which can throw off the flavor and texture of your pumpkin butter. Plain puree lets you control the sweetness and spice level exactly.
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How long does homemade pumpkin butter last in the refrigerator?
Stored properly in an airtight jar, your pumpkin butter will stay fresh in the fridge for up to two weeks. Always check for any off smells or mold before using if it’s been longer.
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Can I make this recipe vegan?
Absolutely! This Homemade Pumpkin Butter Recipe is naturally vegan since it contains no dairy or animal products. Just ensure the apple cider or juice you use is vegan-friendly.
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Is it okay to use fresh pumpkin instead of canned puree?
Yes! Roasting and pureeing fresh pumpkin is a wonderful way to get fresh flavor and a custom texture. Use sugar pumpkins or pie pumpkins for best results. Just roast, scoop, and blend until smooth before proceeding with the recipe.
Final Thoughts
This Homemade Pumpkin Butter Recipe has become a beloved staple in my kitchen, especially as the leaves turn and the air gets crispy. It’s such a joy to make, share, and enjoy—not to mention how it elevates even the simplest toast into something special. I really encourage you to try it out, experiment with your favorite spices, and make it your own fall tradition. Trust me, once you’ve tried homemade pumpkin butter, you’ll never want store-bought again!
Print
Homemade Pumpkin Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 30 servings (about 2 tablespoons each)
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Pumpkin Butter recipe is a deliciously spiced spread made from pumpkin puree, brown sugar, apple cider, and warming spices. Easy to prepare on the stovetop, it simmers to a thick, luscious consistency that tastes just like pumpkin pie in a jar. Perfect for spreading on toast, stirring into oatmeal or yogurt, or adding a seasonal twist to your favorite dishes.
Ingredients
Ingredients
- 3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can, not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup apple cider or apple juice
- 2 teaspoons vanilla extract
- 2-3 cinnamon sticks
- 1-2 teaspoons pumpkin pie spice (to taste)
Instructions
- Combine Ingredients: In a large saucepan, combine the pureed pumpkin, vanilla extract, apple cider or juice, pumpkin pie spice, cinnamon sticks, and brown sugar. Stir well to mix all the ingredients evenly.
- Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, ensuring to stir occasionally to prevent sticking or burning.
- Simmer and Thicken: Once boiling, reduce the heat to low and allow the mixture to simmer gently for 30 to 40 minutes. Stir frequently to avoid scorching and to promote even thickening as the liquid reduces and the mixture concentrates into a spreadable consistency.
- Adjust Seasoning: After simmering, taste the pumpkin butter and adjust the pumpkin pie spice or sweetness to your preference. Remove the cinnamon sticks before serving or storing.
Notes
- This pumpkin butter captures the essence of pumpkin pie in a convenient jar form and is beloved by pumpkin enthusiasts.
- It is wonderfully versatile—enjoy it smeared on toast, stirred into oatmeal, dolloped on yogurt, or used as a seasonal condiment.
- Store in an airtight container in the refrigerator and consume within 2 weeks for the best flavor and freshness.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 42 kcal
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
