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

Scale

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)

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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