If you’re anything like me, fall flavors are the ultimate comfort, and nothing captures that better than a homemade spread that’s rich, cozy, and downright addictive. That’s why I’m excited to share my **Spiced Pumpkin Butter Recipe** with you. It’s super simple—with just a handful of ingredients—and the aroma that fills your kitchen while it’s cooking? Pure magic. Trust me, once you try this, you’ll find yourself spooning it on everything from toast to oatmeal to sweeten up your mornings and even snacks.
Why You’ll Love This Recipe
- Simple Ingredients: Just six pantry staples come together to create something unforgettable and delicious.
- Versatile Use: Spread it on toast, swirl it into yogurt, or add a spoonful to your favorite holiday desserts.
- Awesome Texture: Thick, creamy, and spreadable right out of the pot—no canning required.
- Perfectly Balanced Spice: Warm pumpkin pie spices mixed with real maple syrup make each bite cozy but not overly sweet.
Ingredients You’ll Need
I love how these ingredients work together to create that perfect blend of spice, sweetness, and smooth pumpkin flavor. When shopping, make sure your pumpkin puree is pure (no added sugars or spices), and opt for real maple syrup over pancake syrup to get that authentic depth.
- Pumpkin puree: This is the star of the show—choose 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Apple cider: Adds a subtle tartness and balances the sweetness beautifully.
- Real maple syrup: This natural sweetener gives your pumpkin butter a rich flavor that’s way better than refined sugar.
- Vanilla extract: Just a splash amplifies the overall warmth and depth of the spices.
- Pumpkin pie spice: This mix of cinnamon, nutmeg, ginger, and cloves packs that familiar cozy aroma.
- Cinnamon: Adds extra warmth and a little kick of spice.
- Kosher salt: Helps balance all the flavors so nothing tastes flat or one-dimensional.
Variations
Personally, I like to keep the base recipe simple, but I also love mixing things up to suit my mood or occasion. Feel free to customize—you really can’t go wrong with this one!
- Add a pinch of ground cloves or nutmeg: I once added extra nutmeg for a stronger spiced flavor and it took my pumpkin butter to cozy-dinner-party-level perfection.
- Use honey instead of maple syrup: If you prefer honey, it’s a nice subtle switch that still keeps things naturally sweet.
- Make it bourbon-infused: For holiday gifts, I stirred in a tablespoon of bourbon at the end, which adds a lovely warm kick.
- Make it vegan: The recipe is already vegan if you stick to the real maple syrup and use vanilla extract (not vanilla-flavored additives).
How to Make Spiced Pumpkin Butter Recipe
Step 1: Combine Your Flavors
Start by stirring together your pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt in a medium saucepan. This is when your kitchen starts smelling like fall heaven. I usually mix everything on medium heat and get ready for the slow simmer ahead.
Step 2: Simmer and Stir
Bring the mixture to a gentle boil over medium heat. Don’t walk away now—stir frequently to prevent sticking or scorching at the bottom. The magic here is to cook it long enough (about 20-30 minutes) for the pumpkin to thicken just right and become spreadable without drying out. Keep an eye on the texture; you’re aiming for a smooth, creamy consistency that clings to a spoon beautifully.
Step 3: Taste and Adjust Sweetness
Once it’s thickened, give your pumpkin butter a taste. I usually find the sweetness just perfect with the maple syrup, but if you like it sweeter, feel free to add a little more. Cooking it gently brings out the natural sugars, so sometimes it surprises you by needing less sugar than expected.
Step 4: Cool and Store
Remove from heat and let your pumpkin butter cool to room temperature—this is when it really thickens up. I like to spoon it into glass jars, seal them, and store in the fridge. It stays fresh and spreadable for up to a month! If you want to keep it longer, freezing is easy too (I’ll share my freezer tips below).
Pro Tips for Making Spiced Pumpkin Butter Recipe
- Use Pure Pumpkin Puree: This is key—using pumpkin pie filling will throw off the flavor and texture because of added sugars and spices.
- Keep Stirring: I learned the hard way that pumpkin can stick and burn on the bottom—stir at least every 5 minutes to keep it smooth and prevent scorching.
- Slow Cooker Option: If you want to set and forget, the slow cooker method works beautifully—just remember to pull off the lid near the end to thicken it up.
- Taste Before Sweetening: Don’t add all the maple syrup at once—start with half, then add gradually after cooking, so it’s never too sweet.
How to Serve Spiced Pumpkin Butter Recipe
Garnishes
I often sprinkle a tiny bit of extra cinnamon or a few crushed pecans right on top when serving it on bread or crackers. It makes the experience feel a little special and adds a delightful crunch against the smooth butter.
Side Dishes
My family and I love pairing this pumpkin butter with fluffy buttermilk biscuits or dolloped onto pancakes. It’s also fantastic alongside sharp cheddar cheese for a tasty brunch spread.
Creative Ways to Present
For gatherings, I like to serve the spiced pumpkin butter in mini ramekins surrounded by slices of toasted rustic bread, apple slices, and walnuts. It looks gorgeous and invites everyone to dig in. Sometimes, I gift it in cute mason jars tied with twine and a cinnamon stick for a personal fall-themed present.
Make Ahead and Storage
Storing Leftovers
After it cools, I store my pumpkin butter in airtight glass jars in the fridge. It keeps beautifully for up to one month, which is perfect because it usually disappears before then! Make sure you use a clean spoon each time to avoid contamination.
Freezing
I’ve frozen this pumpkin butter many times with great results. Just spoon it into freezer-safe containers or resealable bags, leaving some room for expansion. It keeps well for up to 3 months and thaws overnight in the fridge without losing its flavor or texture.
Reheating
Whenever I reheat leftover pumpkin butter, I do it gently over low heat on the stove or in the microwave in short bursts, stirring in between. This keeps it creamy without drying it out. If it’s too thick after reheating, a splash of apple cider smooths it right out.
FAQs
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Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, roast it until soft, scoop out the flesh, and puree it until smooth. Keep in mind fresh pumpkin is a bit more watery, so you may need to cook it a little longer to get the right thickness.
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How sweet is this spiced pumpkin butter? Can I adjust the sweetness?
This recipe has a balanced sweetness primarily from real maple syrup, but you can always add more if you like it sweeter or a little less if you prefer. I recommend adding syrup slowly and tasting as you go to get it just right for your palate.
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Is pumpkin butter the same as pumpkin jam or pumpkin pie filling?
Not quite! Pumpkin butter is thick and spreadable with spices and sweeteners but doesn’t contain chunks of fruit like jam. It’s also cooked down more than pie filling and is ready to use as a spread without baking.
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Can I make this recipe in a slow cooker?
Yes! The slow cooker method is perfect if you want a hands-off approach. Just combine all ingredients, cook on high for 3-4 hours, then remove the lid towards the end to let it thicken up. Stir occasionally if you can.
Final Thoughts
This Spiced Pumpkin Butter Recipe has become one of my favorite fall staples and a little tradition in my kitchen. It’s easy enough to whip up whenever cozy cravings hit but impressive enough to gift or serve at holiday gatherings. I really hope you enjoy making (and eating) this as much as I do—it’s like autumn in a jar! So go ahead, grab those ingredients, and treat yourself to some homemade goodness that’s bound to brighten your days.
Print
Spiced Pumpkin Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 32 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This 6 Ingredient Spiced Pumpkin Butter is a deliciously smooth and flavorful spread perfect for fall. Made with pumpkin puree, apple cider, maple syrup, and warm spices, this versatile butter can be prepared on the stovetop or in a slow cooker, offering a lightly sweetened, spiced spread ideal for toast, muffins, or as a topping for desserts.
Ingredients
Main Ingredients
- 2 cans (15 ounce each) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Combine Ingredients: In a medium saucepan, add the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Stir well to combine all ingredients evenly.
- Cook on Stove: Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat as needed and cook, stirring often, until the pumpkin thickens slightly and becomes spreadable, about 20 to 30 minutes. Taste the pumpkin butter and add more maple syrup if you prefer it sweeter.
- Cool and Store: Remove the pumpkin butter from heat and allow it to cool; it will thicken further as it cools. Transfer into glass jars and refrigerate for up to one month or freeze in freezer-safe containers for up to three months.
- Slow Cooker Option: Alternatively, combine all ingredients in the bowl of a slow cooker. Cover and cook on high for 3 to 4 hours. During the last 45 minutes, remove the lid to let the pumpkin butter thicken. Taste and adjust sweetness with additional maple syrup if needed. Then turn off the heat, let cool, and store as described above.
Notes
- You can adjust sweetness by adding more maple syrup based on your preference.
- The pumpkin butter thickens as it cools, so don’t worry if it seems a bit thin while cooking.
- Store in airtight glass jars or freezer-safe containers to maintain freshness.
- This pumpkin butter is great on toast, biscuits, pancakes, or stirred into oatmeal.
- Using real maple syrup gives a richer flavor, but you can substitute with honey or agave nectar if preferred.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 7g
- Sodium: 60mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
