Easy Pumpkin Butter (Quick, No-Fail Recipe)
This quick and easy pumpkin butter recipe comes together in minutes with warm fall spices and rich pumpkin flavour. Spread it on toast, waffles, pancakes, or swirl it into oatmeal for a cozy autumn treat—no canning required!
Are you enjoying fall so far? We’ve been busy with yard work, home projects, plus a little time for relaxing. And, because it’s pumpkin season, I’ve also been whipping up some fall goodies. Doesn’t this spiced pumpkin butter look scrumptious?!
What is Pumpkin Butter?
If you’ve never tried pumpkin butter, it’s similar in taste to pumpkin pie filling, only stronger in flavour with a smooth, buttery texture. Despite the name, there’s actually no dairy in it! It’s simply pumpkin cooked down with sugar and spices until it’s thick and spreadable.
Of course, you can’t go wrong with warm notes of cinnamon, ginger, nutmeg, cloves and more combined with pumpkin this time of year. It’s basically fall wrapped up in a jar.
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What Can I do with Pumpkin Butter?
If you’ve never tried this fall treat, you may be asking how to use it. I love a spoonful or two slathered over toast, a scone, pancake, or slice of pumpkin bread. I even enjoy it stirred in my morning oatmeal or swirled in a bowl of vanilla ice cream or yogurt.
Sometimes I add it to my smoothie. You can even fold it into whipped cream to make a delicious dip or pastry filling.
Whip up a jar to make creamy pumpkin spiced lattes at home. There are so many yummy ideas and recipes using pumpkin butter!
As an option, you can buy pumpkin butter this time of year at many specialty stores. This spiced pumpkin butter is a good store-bought option, and we’ve also tried this maple option. Of course, it’s much more cost effective to make your own.
From start to finish, it takes very little time. I even suggest doubling the batch to hand out as gifts for the upcoming holiday season or just because. Spread it around (wink, wink)!
How to Make Pumpkin Butter
Kitchen Supplies
- medium saucepan
- measuring cups and spoons
- mixing spoon and spatula
- 2, 200mL jars
Ingredients
- canned pumpkin puree
- brown sugar
- maple syrup
- orange juice
- vanilla
- pumpkin pie spice
- sea salt
The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.
Instructions
Add all ingredients to saucepan (pumpkin puree, brown sugar, maple syrup, orange juice, vanilla, pumpkin pie spice and sea salt) and bring to gentle boil over medium heat.
To reduce, turn to medium-low, cook for about 20 minutes, stirring often. You’ll know it’s done when the pumpkin gets richer in colour, thickens slightly, glides cleanly off a spoon, but is still spreadable.
Cool in saucepan, then transfer to jars.
Best Pumpkin Butter Recipe Revisions and Tips
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling.
- Can I just use brown sugar instead of the maple syrup? Yes! Substitute for the same amount if you’re not a fan of maple.
- Can I use any pumpkin pie spice? Absolutely! Use your favourite mixture (even homemade), as each is a little different.
- Double or triple the recipe to make a larger batch.
How to Store
Store jars in refrigerator up to 2 weeks or freezer up to 3 months. If freezing, be sure to leave some expansion space at the top so your jar doesn’t crack.
Pin this homemade pumpkin butter recipe for later!
More Pumpkin Spice Treats
Easy Pumpkin Butter
Ingredients
- 2 cups canned pumpkin puree
- ½ cup brown sugar, lightly packed
- 2 tablespoons pure maple syrup
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 2½ teaspoons pumpkin pie spice
- ⅛ teaspoon sea salt
Instructions
- Add all ingredients to saucepan (pumpkin puree, brown sugar, maple syrup, orange juice, vanilla, pumpkin pie spice and sea salt) and bring to gentle boil over medium heat.
- Turn to medium-low, cook for about 20 minutes, stirring often. You'll know it's done when the pumpkin gets richer in colour, thickens slightly, glides cleanly off a spoon, but is still spreadable.
- Cool in saucepan, then transfer to jars.
Notes
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- Store jars in refrigerator up to 2 weeks or freezer up to 3 months.
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xo,
This fall pumpkin recipe was originally published September 2020 and updated with fresh ideas and details.