Filled with warming spices and sweetened naturally with apple cider and maple syrup, Homemade Pumpkin Butter is easy to make and delicious on everything from homemade biscuits to sweet potato pancakes to pumpkin muffins.
Pumpkin butter is a lot like apple butter, a thick, rich, sweetened spread that is filled with flavor.
My secret to the BEST pumpkin butter is apple cider. The apple cider works to flavor and sweeten the pumpkin butter naturally. Along with maple syrup, cinnamon, and nutmeg, this pumpkin butter is downright divine! No one would guess that it is made without the addition of refined sugars.
How to Make Pumpkin Butter
Pumpkin Butter is as simple as simmering the ingredients together over low heat until the pumpkin butter thickens and reduces.
My only tip to keep in mind when making pumpkin butter is to be sure to stir frequently when simmering. This will keep the mixture from burning on the bottom of the pan, and allow the mixture to cook evenly. You will know your pumpkin butter is ready when it has thickened and the color has deepened.
- Slather it on toast, English muffins, pumpkin muffins, biscuits, or even whole wheat pancakes.
- Stir 2 tablespoons of the pumpkin butter into individual servings of Instant Pot Oatmeal for a quick version of Pumpkin Pie Oatmeal.
- Add ¼ cup of pumpkin butter into the egg mixture when making French Toast for Pumpkin French Toast. YUM!
- Make a sharp cheddar quesadilla and dip it into the pumpkin butter--that sweet and savory combination is so good.
- Eat it by the spoonful--no one will judge you!
- Pumpkin Butter also makes a fabulous hostess or neighbor gift.
More Pumpkin Recipes
- Whole Wheat Pumpkin Muffins
- Fall Quinoa Salad with Pumpkin Vinaigrette
- Homemade Pumpkin Pie
- Pumpkin Roll
If you tried this recipe for Naturally Sweetened Pumpkin Butter, I would love for you to leave a comment and review below.
Homemade Pumpkin Butter
- 29 ounces 100% pumpkin puree or 2 (15 ounces) cans
- 1 cup apple cider or apple juice
- ½ cup pure maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- In a heavy-bottomed saucepan, combine the pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg, ginger, and vanilla. Bring the mixture to a low boil over high heat. Once small bubbles begin to appear, reduce the heat to low and simmer for 30-40 minutes, stirring frequently.
- Once the mixture has reduced and thickened, turn off the heat. Taste and adjust seasonings and then allow to cool before storing.
- Store in airtight glass jars for up to 2 weeks in the refrigerator.