Naturally Sweetened Homemade Pumpkin Butter: Easy, healthy pumpkin butter made in 30 minutes. Made with warming spices and sweet maple syrup, this pumpkin butter is the perfect fall treat.
Okay, so I am a little obsessed with pumpkin at the moment.
Pumpkin muffins. Pumpkin Cake. Pumpkin Enchiladas even.
If pumpkin is not your thing–sorry, I will share non-pumpkin recipes another day.
Oh and did I mention I think you are crazy?! Just Kidding!
Back to the pumpkin.
Homemade Pumpkin Butter 
So simple. So quick. ENDLESS USES!
Naturally Sweetened Pumpkin Butter Uses:
- Slather it on toast, English muffins, Pumpkin Muffins, Apple Spice Bread or even pancakes.
- Stir into cooked oatmeal and top with chopped nuts.
- Steam some milk and stir in a tablespoon of the pumpkin butter and top with strong coffee–your own Pumpkin Spice Latte.
- Stir in a few tablespoons into the coating for french toast.
- Make a sharp cheddar quesadilla and dip into the pumpkin butter–that sweet and savory combination is so good.
- Make Mini-Pumpkin Pie Cookies.
- Eat it by the spoonful.
- Give it as a gift.
I personally love my Maple Pumpkin Butter on Whole Wheat Apple Bread.
Homemade Pumpkin Butter is fall in a bottle–and brings a warming spice to your soul and senses when you eat it.
And did I mention this Vegan and Paleo Pumpkin Butter is sweetened naturally with maple syrup and apple cider. You just can’t go wrong!
Notes on Vegan Pumpkin Butter:
- You can use pumpkin pie spice in place of the cinnamon, nutmeg and ginger–just use 3 teaspoons. I personally like more of a cinnamon and nutmeg flavor.
- Yes you can use cooked pumpkin puree instead of canned pumpkin puree. This is one thing I take the convience of a canned product.
- Be sure to use 100% pumpkin puree NOT pumpkin pie filling.
- This will store in fridge for 2 weeks or freezer for 3 months.
- Turn this into Slow Cooker Pumpkin Butter by cooking on low for 4-5 hours in the slow cooker.
Homemade Pumpkin Butter
Ingredients
- 2 15 oz cans of pumpkin puree
- 1 cup apple cider
- 1/2 cup pure maple syrup
- 2 teaspoons cinnamon
- 1 tesapoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
Instructions
-
Place all ingredients into large saucepan and bring to a boil. Reduce heat to low and simmer for 30 minutes. Store in glass jars for up to 2 weeks.
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This sounds so interesting. I have never heard of pumpkin butter. I think I might try it – but what is canned pumpkin puree? I guess I could substitute so cooked mashed pumpkin?
Hvae a happy week. I am joining you at What’s It Wednesday.
Hi There Jill! Pumpkin puree is simply cooked and mashed pumpkin–so buy all means you can use homemade. Each can would be about 2 cups of your homemade version. Thanks for stopping by 🙂
Thanks Kirsten. Just love your site, your recipes and your food photography. Food photography is a bit of a passion for me, and I am hoping to be able to spend more time doing this and spread my wings very soon. I am so glad I found you today!
Thank you and have a lovely weekend ahead.
Jill, you just made my morning. Photography is my biggest weakness so being complimented on it is HUGE. Can’t wait to hear your tips and tricks and learn from you! Best of luck as you spread your wings!
This looks really yummy. I love pumpkin and fall flavors!
Then you will love this….on everything:-)
I have got to make this Pumpkin Butter it will be fabulous on so many different things. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
Pumpkin Butter is awesome on just about anything. I love just stirring a spoonful into my oatmeal in the morning.
sounds so delicious! I have to make and try this. I love apple cider so I can drink any extra right 🙂
Um, of course!! I love to warm my cider up and sit and drink it by a bonfire. I think my family has plans to do just that later this week 🙂
That does sound wonderful!! I’ve never made anything like that, but I’m thinking I might need to try it! 🙂
It is too easy not to try 🙂 If you like apple butter–you will love this!
Hi Kristen,
Such a simple yet sensational seasonal delight! I can’t wait to make this! Thank you so much for sharing this Pumpkin Butter recipe at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!
Thanks Deborah–it will take you almost no effort as well, which is truly a bonus!
Kristen – in the instructions, it says to simmer for 3 hours…you mean minutes, right?
For pumpkin butter, you want to simmer for 3 HOURS! You can also place in slow cooker on low for 6 hours. This reduces the mixture and makes it thick and sweet.