Quick and Easy Pumpkin Butter
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Published Sep 10, 2024
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This quick and easy pumpkin butter is creamy, naturally sweetened and packed with fall flavor. Plus, you can make it on the stove top or in the microwave.
I love all things pumpkin, if you couldn’t already tell by all my healthy pumpkin recipes. Some of my faves are these healthy pumpkin muffins, low-sugar pumpkin bread, pumpkin baked oatmeal and of course this pumpkin butter!
Pumpkin butter is such a glorious invention! I honestly googled “who invented pumpkin butter” because I wanted to give this person a shout-out. Alas, even Google doesn’t know who invented it or why butter is in the name when there’s absolutely no butter or dairy involved? It’s an unsolved mystery.
I personally feel like it should be called pumpkin jam because that’s what it reminds me of. It’s similar to my apple butter, but is made with pumpkin instead of apples!
Table of Contents
Why You’ll Love This Recipe
- Easy to Make – You only need 7 ingredients, a big bowl and a microwave or pot. No need to worry about setting up your slow cooker or any of that jazz. You’ll have a delicious batch of pumpkin butter ready in no time.
- Perfect Fall Flavor – This pumpkin butter is packed with warm spices like cinnamon, ginger, and nutmeg, making it taste like fall in a jar.
- Naturally Sweetened – Made with maple syrup and coconut sugar, this pumpkin butter is naturally sweet without being overly sugary. It’s a healthier alternative to store-bought versions that usually contain added sugars and preservatives.
- Versatile – Pumpkin butter is incredibly versatile! It’s delicious straight from the jar, but I love stirring it into a warm bowl of oatmeal, spreading it over toasted sourdough bread or drizzling it over my pumpkin pancakes for more fall goodness. There’s no wrong way to enjoy this pumpkin butter!
Ingredients Needed
- maple syrup and coconut sugar – the two natural sweeteners in this recipe that pair perfectly with the pumpkin.
- water – helps to thin out the ingredients and allow them to mix together nicely.
- cinnamon, ginger, ground cloves and ground nutmeg – a perfect blend of seasonings! You can also use pumpkin pie spice if you prefer.
- pumpkin – you’ll need the whole 15 oz can of pumpkin puree! Make sure you don’t accidentally grab pumpkin pie filling, which is loaded with added sugars! You can also make homemade pumpkin puree.
Substitutions & Notes
- Sweeteners: If you’re out of maple syrup, you can swap it out with honey or agave nectar, which both add a similar natural sweetness. And if you don’t have coconut sugar you can use brown sugar or regular granulated sugar if that’s what you have on hand.
- Want a creamier pumpkin butter? Replace the water with almond milk or any other plant-based milk. It will add a richer texture, but make sure it’s unsweetened to keep everything in balance.
How to Make Pumpkin Butter
Step 1: Add all ingredients except the canned pumpkin into a microwave-safe bowl and mix well. Microwave on high for three minutes.
Step 2: Carefully remove from the microwave and stir. Add canned pumpkin into the bowl and stir until it’s mixed in. Then microwave for an additional 5 minutes. Carefully remove, stir, let cool and enjoy!
Brittany’s Tip!
When making pumpkin butter, patience is key. Whether you’re using the microwave or stovetop method, keep the heat low and stir frequently to prevent sticking and burning. This slow cooking process helps the spices fully infuse the pumpkin, giving you a rich, concentrated flavor that’s perfect for spreading on toast, mixing into yogurt, or using in baking. Trust me, the extra time and care are totally worth it!
How to Use Pumpkin Butter
There are so many ways to use pumpkin butter! I’ve even been known to eat it by spoonful here and there as well… No shame! Here are some of my favorite ways to enjoy this pumpkin butter:
- As a spread – spread across toast, waffles or pancakes. It would be so good on my protein pancakes or almond flour waffles. Muffins would make a great option too! Pair it with my oat bran muffins or double the pumpkin with these pumpkin cornbread muffins!
- As a topping – add a boost of fall-flavor to your yogurt breakfast bowl, chia seed pudding, oatmeal or overnight oats.
- As a dip – use as a dip with apple or pear slices for a healthy snack.
How to Store Leftovers
Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.
Frequently Asked Questions
Not quite. While pumpkin puree is simply cooked and mashed pumpkin with no added ingredients, pumpkin butter is made by cooking down the puree with sweeteners and spices until it’s thick, rich, and full of flavor. Think of pumpkin butter as the more decadent, spreadable cousin of pumpkin puree!
Be sure to cook your pumpkin butter on low heat and stir it frequently, especially as it starts to thicken. If you notice it sticking to the bottom of the pan, lower the heat even more and keep stirring. Patience is key here—low and slow will give you that perfect pumpkin butter.
Unfortunately, pumpkin butter isn’t recommended for home canning because of its low acidity and thick texture, which can make it tricky to can safely. It’s best to store it in the fridge, where it will keep for up to two weeks, or freeze it for longer storage. This way, you can enjoy it whenever you want, without any worries!
More Pumpkin Recipes You’ll Love
- Pumpkin Cinnamon Rolls
- Vegan Pumpkin Pie
- Baked Pumpkin Oatmeal Cups
- Pumpkin Bread
- Pumpkin Chia Pudding
- Oatmeal Pumpkin Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Butter
Ingredients
- ¼ cup maple syrup
- ¼ cup water
- 1 Tablespoon coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 15 oz can pumpkin puree
Instructions
MICROWAVE:
- Add all ingredients except the canned pumpkin into a microwave-safe bowl. Mix well, and microwave on high for three minutes.
- Carefully remove from the microwave and stir.
- Add canned pumpkin into the bowl and stir until it’s mixed in. Place bowl back in the microwave for an additional 5 minutes. Carefully remove from microwave, stir, let cool and enjoy!
- Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.
STOVE TOP:
- Add all ingredients to a saucepan or pot and stir to combine over medium-high heat.
- Once it starts boiling, reduce heat to low and bring to a simmer.
- Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and enjoy!
- Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.
Notes
- Pumpkin Pie Spice: You can use 1 1/4 teaspoon pumpkin pie spice in place of the cinnamon, ginger, cloves and nutmeg if you’d like.
- Sweeteners: If you’re out of maple syrup, you can swap it out with honey or agave nectar, which both add a similar natural sweetness. And if you don’t have coconut sugar you can use brown sugar or regular granulated sugar if that’s what you have on hand.
- Want a creamier pumpkin butter? Replace the water with almond milk or any other plant-based milk. It will add a richer texture, but make sure it’s unsweetened to keep everything in balance.
- Adapted from Kath Eats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this pumpkin butter and oh my is it deliscious and so easy! Thankx for sharing this Awsome recipe!😊
YUM! I am so glad you gave this recipe a try and are loving it, Carol. Thank you for your review & star rating, I really appreciate it!
Tried this recipe for something different to spread on biscuits at our thanksgiving table. Simple instructions and it has a superb pumpkin taste. Can’t wait for our guests to try
I made this tonight with precooked mashed sweet potato since there’s a canned pumpkin shortage and it’s incredible! It tastes like sweet potato pie. I’ll be making it again soon since it won’t last long. Thank you for sharing this recipe!
Oh I love this idea! Sweet potato butter!! I’ll have to try it. 🙂
So easy and so delicious!!!! An absolute staple in my fridge now! I eat it on top of plain greek yogurt, spread on a muffin…it is good with everything!!!
Ahh yay!! So glad you’re loving this pumpkin butter, Chantelle! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!