Homemade Pumpkin Butter is an easy recipe that can be ready in less than 30 minutes when prepared on the stove, or made in the slow cooker for a hands-off simple recipe. Filled 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 Cheesecake. Pumpkin Enchiladas even.
But pumpkin butter is the best of the best when it comes to pumpkin flavors.
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 sweetens the pumpkin butter. And along, with maple syrup and cinnamon, and nutmeg, adds a depth to the pumpkin butter.
How to Make Pumpkin Butter
Pumpkin Butter is so simple and quick and can be prepared on the stove or in the slow cooker.
Stove Top Directions
- Bring ingredients to boil in a heavy-bottomed saucepan.
- Simmer all ingredients on low for 30 minutes.
Slow Cooker Directions
- Stir together all ingredients in slow cooker.
- Cook on low for 4-5 hours in the slow cooker.
Serve Pumpkin Butter
- 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.
- Eat it by the spoonful.
- Give it as a gift.
More Pumpkin Recipes
- Whole Wheat Pumpkin Muffins
- Harvest Quinoa Salad with Pumpkin Vinaigrette
- Apple Upside Down Pumpkin Cake
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.
Notes
- 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.
- You can use cooked pumpkin puree instead of canned pumpkin puree. Pumpkin puree is one canned product, I take the convenience of.
- Be sure to use 100% pumpkin puree NOT pumpkin pie filling.
- Pumpkin Butter will store in the fridge for 2 weeks or freezer for 3 months.
What is the serving size?
Hi Lonnie. A serving for apple butter is 2 tablespoons
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.
The instructions say 30 minutes. Is it no longer 3 hours?
Hi Katie! 3-4 hours is if you are using the slow cooker 🙂
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!
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!
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 🙂
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.
This looks really yummy. I love pumpkin and fall flavors!
Then you will love this….on everything:-)
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 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 🙂