This homemade Pumpkin Butter is thick, creamy, and full of warm fall spices. Made with pumpkin puree, apple juice, brown sugar, and pumpkin pie spice, it’s easy to make right on the stovetop.
I like keeping a jar in the fridge during the fall for spreading on toast, biscuits, or English muffins. It’s also delicious stirred into oatmeal or yogurt for a little extra pumpkin flavor.
About The Ingredients
- Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- Brown Sugar: Adds sweetness and a rich molasses flavor that pairs perfectly with pumpkin.
- Apple Juice: Helps thin the pumpkin mixture while adding a little natural sweetness.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves gives the pumpkin butter its warm fall flavor.
Be sure to check out the full recipe and ingredient list below
How to Make Pumpkin Butter
- In a medium saucepan, combine the pumpkin puree, brown sugar, apple juice, and 2 teaspoons of pumpkin pie spice. Stir until well combined.
- Cook over medium-low heat, stirring frequently, until the mixture begins to simmer.
- Reduce the heat to low and simmer gently, stirring often, until the pumpkin butter thickens and reaches a smooth, spreadable consistency.
- Remove from the heat and allow to cool before transferring to clean jars or airtight containers. Refrigerate until ready to use.
Tips I Found Helpful
- Use pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices.
- Stir frequently. Pumpkin butter is thick and can stick to the bottom of the pan or splatter as it cooks.
- Adjust the spices. Start with 2 teaspoons of pumpkin pie spice and add more to taste if you prefer a stronger flavor.
- Let it thicken. Pumpkin butter will thicken a little more as it cools, so don’t worry if it seems slightly thin while warm.
- Keep it refrigerated. Homemade pumpkin butter is not safe for home canning. Store it in the refrigerator or freeze it for longer storage.
How to Store Pumpkin Butter
Refrigerator: Store cooled pumpkin butter in an airtight container or mason jar in the refrigerator for up to 1 week.
Freezer: Freeze in freezer-safe containers for up to 3 months. Leave room for expansion and thaw overnight in the refrigerator before using.
Important: Homemade pumpkin butter is not safe for home canning. It must be refrigerated or frozen, even when stored in mason jars.
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Homemade Pumpkin Butter
This easy homemade pumpkin butter is thick, creamy, and full of warm fall spices. Perfect for spreading on toast, biscuits, or muffins.
Ingredients
- 1 (29-ounce) can pumpkin puree
- 1 cup brown sugar
- ¾ cup apple juice
- 2 teaspoons pumpkin pie spice
Instructions
- Add the pumpkin puree, brown sugar, apple juice, and pumpkin pie spice to a medium saucepan. Stir until combined.
- Cook over medium-low heat, stirring frequently, until the mixture begins to simmer.
- Reduce the heat to low and simmer gently for 25–30 minutes, stirring often, until thick and spreadable.
- Remove from the heat and allow to cool before transferring to airtight containers.
- Refrigerate until ready to serve.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Add more pumpkin pie spice to taste.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- Pumpkin butter is not safe for home canning. Do not store at room temperature.
Nutrition Information:
Yield:
24Serving Size:
2Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 3mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g
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