1. How long does homemade pumpkin butter last?

Homemade pumpkin butter can last up to two weeks when stored in an airtight container in the refrigerator. For longer storage, you can freeze it for up to three months.

2. Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling contains added spices and sugar that may alter the flavor of your pumpkin butter. Stick to the plain puree for the best results.

3. Can I make pumpkin butter without sugar?

Yes, you can make pumpkin butter without sugar. Try substituting the brown sugar with a natural sweetener like stevia, monk fruit, or even coconut sugar to keep the sweetness but reduce the refined sugars.

4. Can I adjust the spice levels in pumpkin butter?

Absolutely! Feel free to adjust the spices to suit your taste. If you prefer a stronger cinnamon flavor, add more cinnamon. For less spice, you can reduce the amount of cloves, nutmeg, or ginger.

Pumpkin Butter Recipe – Creamy, Spiced, and Perfect for Fall

Name: Pumpkin Butter Recipe
Prep time: 5 min
Cook time: PT-495502H44M
Total time: 35 min
Cuisine: American
Ingredients: 1 can (15 ounces) pumpkin puree; 1/2 cup apple cider or apple juice; 1/2 cup brown sugar; 1/4 cup maple syrup or honey; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/8 teaspoon ground allspice; 1/4 teaspoon salt; 1 teaspoon vanilla extract (optional)

Description

This creamy spiced pumpkin butter is a perfect fall treat, combining the warmth of cinnamon, nutmeg, and cloves with the smooth sweetness of pumpkin. It’s an easy-to-make spread that adds a cozy touch to your autumn mornings, ideal for spreading on toast, pancakes, waffles, or even as a topping for oatmeal and yogurt.

Ingredients

Scale

1 can (15 ounces) pumpkin puree
1/2 cup apple cider or apple juice
1/2 cup brown sugar
1/4 cup maple syrup or honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)

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Instructions

In a medium saucepan, combine the pumpkin puree, apple cider or juice, brown sugar, and maple syrup or honey. Stir in the cinnamon, ginger, nutmeg, cloves, allspice, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently, reducing the heat to low once simmering. Cook for 20-30 minutes, stirring occasionally, until the mixture thickens and darkens in color.
If using, stir in the vanilla extract after removing the saucepan from the heat.
Allow the pumpkin butter to cool completely before transferring it to a jar or airtight container. Store it in the refrigerator for up to two weeks.
Serve on toast, pancakes, waffles, oatmeal, or yogurt as a sweet seasonal spread.

Notes

Be sure to stir frequently while cooking to prevent the pumpkin butter from burning.
If you prefer a sweeter spread, feel free to add more brown sugar or maple syrup to taste.
If you want a smoother texture, use an immersion blender to blend the pumpkin butter before storing.
Store the pumpkin butter in the fridge for up to two weeks, or freeze for longer storage.

Prep Time: 5 minutes
Cook Time: 20-30 minutes
Category: Dessert, Spread
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 40 kcal
Sugar: 9g
Sodium: 50mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg