Spread it on bread and biscuits or eat it by the spoonful – This Homemade Pumpkin Butter recipe is a sweet Fall treat that tastes incredible on almost anything! It’s naturally sweetened, spiced like a pumpkin pie, and then simmered on the stovetop until super creamy. You can feel good about enjoying it for breakfast, snack, and dessert since it’s vegan, Paleo, and naturally gluten-free!
Pumpkin Butter Recipe
If you are looking for a tasty pumpkin treat that’s full of spice and easy to make, then you’re in the right place!
This Pumpkin Butter is made with only a few simple ingredients and can be ready in less than 20 minutes.
You can make a double or triple batch now and freeze a bunch for later…
Package it up in cute little jars as gifts for your family and friends…
Or enjoy it all by yourself on biscuits, bread, graham crackers, and even in oatmeal!
But wait… what is pumpkin butter?
Pumpkin butter is made up primarily of pumpkin puree along with other sweeteners and Fall spices. It’s cooked on the stovetop, simmered, and reduced until thick, creamy, and delicious!
One of the best things about this recipe is how versatile the ingredients are.
Almost all of them have simple ingredient swaps that you can make depending on what you have in your pantry.
- Pumpkin Puree – Either homemade pumpkin puree or canned can be used interchangeably. The only variations you will get are a slight difference in color and a subtle impact on flavor.
- Apple Juice – The first time I test this recipe I was actually out of apple juice – but I did have apple cider vinegar. While a combination of 1 tablespoon of ACV and ¼ cup of water does a pretty good job of substituting for apple juice, you will get a slight impact on flavor. Using apple juice will give you sweeter pumpkin butter while using the ACV combo will come out slightly more tangy.
- Maple Syrup – To play off the other fall flavors, pure maple syrup is the recommended sweetener for this butter. However, honey and agave nectar may also be used.
- Coconut Sugar – An unrefined granulated sweetener, such as coconut sugar, keeps this recipe completely Paleo-friendly. If you don’t have any on hand, or do not like the taste, you can always substitute with light brown sugar.
- Pumpkin Pie Spice – Using a homemade pumpkin pie spice will give you the most control over the spices you add in. You can also choose to use a store bought kind or mix up your own combo of cinnamon, nutmeg, ginger, and cloves.
How to Make
The basic process for making pumpkin butter at home is pretty simple and consists of the following steps:
Add all ingredients, except for the vanilla, to a medium-sized saucepan over medium-high heat. Stir to combine. (step 1 above)
Bring contents to a slight boil and then reduce heat to low. (step 2 above)
Simmer for 15-25 minutes, or until butter is to your desired consistency.
Make sure the ingredients are popping – this means your burner temperature is hot enough.
- Turn off heat and mix in vanilla extract. Stir well until combined. (step 3 above)
This recipe will yield roughly 2 cups of pumpkin butter.
One serving size is 2 tablespoons of butter, so there are 16 servings in each batch.
You can store homemade pumpkin butter in an airtight container in the refrigerator for up to 2 weeks.
(And yes! Pumpkin butter must be refrigerated since it is made from perishable ingredients.)
It can also be frozen for up to 4-6 months. But do note, the texture and flavor will be slightly affected with time.
What’s so fun about this pumpkin butter is coming up with all of the different ways you can enjoy it!
Besides just devouring it by the spoonful, here are some of the best things to eat pumpkin butter with:
- Smothered on biscuits or bread.
- With salty crackers. (Super good with a bit of savory goat cheese, too!)
- On top of graham crackers.
- Stirred into my morning oatmeal.
- On top of baked sweet potatoes.
- With pancakes or waffles.
Homemade Pumpkin Butter Recipe
Spread it on bread and biscuits or eat it by the spoonful - This Homemade Pumpkin Butter recipe is a sweet Fall treat that tastes incredible on almost anything! It's naturally sweetened, spiced like a pumpkin pie, and then simmered on the stovetop until super creamy. You can feel good about enjoying it for breakfast, snack, and dessert since it's vegan, Paleo, and naturally gluten-free!
Add all ingredients except for the vanilla to a medium-sized saucepan over medium-high heat. Stir to combine.
Bring contents to a slight boil and then reduce heat to low.
Simmer for 15-25 minutes, or until butter is to your desired consistency. (Make sure the ingredients are popping - this means your burner temperature is hot enough.)
Turn off heat and mix in vanilla extract. Stir well until combined.
- Pumpkin Butter can be stored for up to 1 week in the refrigerator in an airtight container.
- One serving size is 2 tablespoons of pumpkin butter.
- This recipe makes 2 cups of pumpkin butter.
- If you do not have apple juice, 1 Tbsp. of apple cider vinegar and ¼ cup of water may be substituted.