I absolutely love this Homemade Pumpkin Butter Recipe because it’s like having a cozy autumn morning in a jar. There’s something so comforting about spreading this rich, spiced pumpkin spread on toast or stirring it into your morning oatmeal. You’ll find that it’s not only delicious but also super easy to make from scratch, which makes it feel extra special.
When I first tried making this pumpkin butter at home, I was surprised by how deeply flavorful it became with just a handful of simple ingredients. This recipe really comes alive with the cinnamon sticks and pumpkin pie spice, creating a perfect balance of sweetness and warmth that you’ll want to add to everything from yogurt to pancakes. Trust me, this Homemade Pumpkin Butter Recipe is a must-try for anyone who loves pumpkin season or just wants a tasty, wholesome spread!
Why You’ll Love This Recipe
- Comfort in a Jar: This pumpkin butter captures the cozy flavors of fall, perfect for all your breakfast favorites.
- Simple & Homemade: You don’t need fancy ingredients to make a spread that tastes better than store-bought versions.
- Versatile Uses: Whether it’s on toast, mixed in yogurt, or dolloped on pancakes, it elevates everyday dishes effortlessly.
- Customizable Spice Level: You can easily adjust the cinnamon and pumpkin pie spice to match your personal taste perfectly.
Ingredients You’ll Need
Gathering these ingredients is straightforward, and you might already have most in your pantry. The key is fresh homemade pumpkin puree or a good-quality canned pumpkin, which gives this butter its luscious texture and flavor.
- Homemade pumpkin puree: Fresh is best when you can get it, but canned pumpkin puree works great too—just make sure it’s pure pumpkin, not pie filling.
- Brown sugar: Adds a lovely caramel note that complements the pumpkin’s earthiness wonderfully.
- Apple cider or juice: I prefer apple cider for its natural sweetness and slight tartness which brightens the spread.
- Vanilla extract: This little addition deepens the flavor and makes it feel more indulgent.
- Cinnamon sticks: Using whole sticks during simmering infuses the pumpkin butter with warm spice that isn’t overpowering.
- Pumpkin pie spice: This blend is your shortcut to those classic autumn flavors—start small and adjust to taste.
Variations
I love mixing things up depending on the season or what I’m craving, and this Homemade Pumpkin Butter Recipe is super forgiving when it comes to customization. Feel free to play around with add-ins or swap ingredients to match your pantry or dietary needs.
- Spice it up: One time, I added a pinch of ground cloves and nutmeg to deepen the flavor, which made it taste just like a pumpkin pie filling without the crust—my family went crazy for it.
- Maple Syrup Swap: You can substitute brown sugar with pure maple syrup for a different kind of sweetness and a touch more moisture.
- Vegan Version: Just make sure to use a sugar that isn’t processed with bone char and swap apple cider with your favorite fruit juice if needed.
- Less Sweet Option: If you prefer a less sugary spread, start with half the brown sugar and adjust upward after tasting.
How to Make Homemade Pumpkin Butter Recipe
Step 1: Combine Your Ingredients in a Large Saucepan
Start by mixing the pumpkin puree, brown sugar, apple cider (or juice), vanilla extract, pumpkin pie spice, and cinnamon sticks right in your largest saucepan. I like to stir everything well to dissolve the sugar before heating up to avoid any graininess later on. Using a heavy-bottomed pan helps keep the pumpkin from sticking or burning during the simmer.
Step 2: Bring to a Boil, Then Simmer and Stir Frequently
Turn your burner on medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently. This step usually takes 30 to 40 minutes. Stir every few minutes so your pumpkin butter thickens evenly and doesn’t stick to the bottom. You’ll know it’s ready when it’s thick enough to hold its shape on a spoon but still spreadable.
Step 3: Taste and Adjust the Spices
At this point, remove the cinnamon sticks and give it a good taste. If you want it warmer or spicier, toss in a bit more pumpkin pie spice or a pinch of cinnamon. This adjustment tailors the recipe to your own perfect pumpkin butter flavor.
Pro Tips for Making Homemade Pumpkin Butter Recipe
- Use Fresh Puree When Possible: Homemade pumpkin puree has a fresher flavor and a creamier texture than canned, which really shines in this recipe.
- Don’t Rush the Simmer: Letting it cook low and slow concentrates the flavors and thickens the butter to that perfect spreadable consistency.
- Frequent Stirring Is Key: I’ve learned the hard way that stirring often prevents burning and keeps the texture smooth.
- Adjust Sweetness Gradually: Add sugar little by little and taste as you go, especially if you’re swapping sugars or syrups.
How to Serve Homemade Pumpkin Butter Recipe
Garnishes
I usually top my pumpkin butter with a sprinkle of toasted pecans or a light dusting of extra cinnamon when serving. It adds a nice crunch and a hint of extra flavor that feels like a little celebration in each bite.
Side Dishes
This pumpkin butter is fabulous alongside warm buttermilk biscuits or spread thickly on toasted sourdough bread. It also pairs beautifully with creamy yogurt and granola or stirred into your morning oatmeal for a flavorful twist.
Creative Ways to Present
For a fall brunch, I like serving this pumpkin butter in small glass jars tied with rustic twine, alongside honey and homemade breads. It makes a charming gift or centerpiece that invites guests to dig in and enjoy the comforting flavors of the season.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin butter in a clean glass jar with a tight lid, keeping it refrigerated for up to two weeks. The flavors actually deepen after a day or two, so it’s worth making it a little ahead to enjoy the best taste.
Freezing
Freezing pumpkin butter works great if you want to keep it longer. Just spoon it into freezer-safe containers, leaving some space for expansion. When ready, thaw overnight in the fridge and give it a good stir before serving.
Reheating
If your pumpkin butter thickens up in the fridge or freezer, I warm it gently in a saucepan over low heat. Stir often and add a splash of apple cider or water if it’s too thick—it’ll loosen up beautifully without losing that fresh flavor.
FAQs
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Can I use canned pumpkin pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because pie filling contains added spices and sweeteners that can alter the flavor and sweetness of your pumpkin butter. Sticking to pure pumpkin puree allows you to control the spices and sugar exactly to your taste.
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How long does homemade pumpkin butter last?
When stored properly in an airtight jar in the refrigerator, homemade pumpkin butter typically lasts for about two weeks. For longer storage, freezing is a great option and can extend its shelf life to several months.
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Can I make this recipe without apple cider?
Yes! Apple cider adds a nice depth and subtle sweetness, but you can substitute it with apple juice or even water if that’s what you have. Just keep in mind that using water may result in a slightly less rich flavor.
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Is pumpkin butter the same as pumpkin jam or pumpkin spread?
While similar, pumpkin butter generally has a thicker, smoother texture and tends to be less sweet than pumpkin jam. It’s made by slowly cooking down the pumpkin puree with spices and sweetener to concentrate the flavors, making it a versatile spread for many dishes.
Final Thoughts
I can’t recommend this Homemade Pumpkin Butter Recipe enough, especially if you’re someone like me who loves warming up the kitchen with seasonal flavors. Once you try making your own, you’ll realize it’s a game-changer for breakfasts and snacks all season long. So grab your cinnamon sticks and that jar of pumpkin puree — you’re about to create something truly cozy and delicious that your whole family will adore!
Print
Homemade Pumpkin Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 30 servings (2 tablespoons per serving)
- Category: Spreads & Condiments
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Pumpkin Butter recipe is a deliciously spiced spread made from pureed pumpkin, brown sugar, apple cider, and warming spices like cinnamon and pumpkin pie spice. It’s simmered gently to a thick, luscious consistency that’s perfect for spreading on toast, stirring into oatmeal, or dolloping onto yogurt. This pumpkin butter delivers the cozy flavors of pumpkin pie in a versatile, shelf-stable jar.
Ingredients
Pumpkin Butter Ingredients
- 3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can pumpkin puree, not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup apple cider or apple juice
- 2 tsp vanilla extract
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice (adjust to taste)
Instructions
- Prepare Ingredients: Measure out 3 1/2 cups of pumpkin puree, ensuring it is not pumpkin pie filling. Have your brown sugar, apple cider or juice, vanilla extract, cinnamon sticks, and pumpkin pie spice ready.
- Combine Ingredients: In a large saucepan, combine the pumpkin puree, brown sugar, apple cider or juice, vanilla extract, pumpkin pie spice, and cinnamon sticks. Stir thoroughly to mix all ingredients evenly.
- Simmer Mixture: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 to 40 minutes. Stir frequently to prevent sticking and to ensure the mixture thickens evenly.
- Adjust Seasoning: After simmering and the mixture has thickened to your liking, taste the pumpkin butter and add more pumpkin pie spice or cinnamon if desired. Stir to incorporate.
- Cool and Store: Remove the cinnamon sticks and allow the pumpkin butter to cool to room temperature. Transfer to sterilized jars or containers and refrigerate. Use within two weeks or freeze for longer storage.
Notes
- This pumpkin butter recipe is perfect for pumpkin lovers wanting an easy, from-scratch spread that tastes like pumpkin pie in a jar.
- It’s delicious served on toast, stirred into oatmeal, or added to yogurt for a seasonal flavor boost.
- Use fresh homemade pumpkin puree or canned pumpkin puree for convenience; avoid pumpkin pie filling.
- Adjust the level of pumpkin pie spice and cinnamon sticks according to your personal preference for spice intensity.
- Store refrigerated in an airtight container for up to two weeks or freeze for longer storage.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 42 kcal
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
