Homemade Pumpkin Butter Recipe
Nov 08, 2024 • Updated Jan 07, 2025
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This homemade pumpkin butter is a delicious way to enjoy all the fall flavors pumpkin lovers know and love. Made with simple ingredients, it’s even better than store-bought. Packed with warm spices, this cozy spread is perfect on toast, swirled into your favorite lattes, or added to holiday recipes. The best part? It’s vegan, takes just one pot, and is ready in 30 minutes!
Table of Contents
Why You’ll Love This Pumpkin Butter Recipe
It’s pumpkin season and this time of year, there are so many delicious and fun recipes to try. This easy recipe is no different! Making your own vegan pumpkin butter also allows you to control the ingredients, ensuring a wholesome and flavorful spread without preservatives.
The pumpkin puree, coconut sugar, & warm spices create that deep pumpkin flavor that brings everyone so much joy. Plus, the process fills your kitchen with the inviting scents of the season, making the experience as enjoyable as the result!
This pumpkin butter can be used to enhance so many foods like yogurt, oatmeal, or biscuits. Whether you’re gifting it for the holidays or keeping it all to yourself (no judgment here!), this pumpkin butter is pure joy in every spoonful.
Ingredients You’ll Need
- Pumpkin purée: Makes the butter so creamy. Just be sure it’s pure pumpkin, not pumpkin pie filling!
- Coconut sugar: Adds a gentle sweetness that deepens the flavour without being overpowering. Swap with brown sugar, date sugar, or cane sugar if you’d like.
- Pure maple syrup: Offers a natural, mellow sweetness. Agave or coconut nectar could work in a pinch.
- Apple cider or apple juice: Lends a subtle tangy brightness and keeps the butter from becoming too thick.
- Ground cinnamon: Provides that essential spicy warmth – if you’re out, a pinch of allspice or cardamom adds a twist.
- Pumpkin pie spice: Completes the cozy spice blend for that classic pumpkin pie essence. Make your own blend with nutmeg, cloves, and ginger if needed.
- Kosher salt: Balances the sweetness and spices for a well-rounded flavour – sea salt works too.
- Vanilla extract: Enhances all the other flavours. Almond extract for a slightly nutty variation.
- Vegan butter (optional): Adds a touch of richness for an ultra-luxurious spread. Coconut oil or avocado oil could stand in, or leave it out entirely for a lighter version.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Easy Homemade Pumpkin Butter
Step 1: Add the pumpkin puree, apple cider, cinnamon, and pumpkin pie spice to a saucepan over medium heat. Whisk to combine and cook for 2-3 minutes, stirring continuously. Next, drop the heat to low and continue to cook for 15-20 minutes, stirring occasionally until the mixture darkens and reduces in volume. You may want to partially cover the pot with a lid to avoid any spattering pumpkin mixture.
Step 2: Remove the pot from the heat and stir in vanilla and kosher salt to finish. If desired, stir in the optional vegan butter at this point too. Let the mixture cool for at least 30 minutes, or ideally overnight in the fridge to allow the flavours to fully develop and deepen. Once ready, enjoy! Store any leftovers in an airtight container in the fridge for up to 10 days.
Secrets to Success
- Consistency matters! If the butter is too thick, you can add a little more apple cider during cooking.
- Everybody’s taste preference is different so feel free to adjust the spice levels to suit your preference.
- Get creative by adding nuts or dried fruit to your pumpkin butter.
Serving Tips
- Homemade pumpkin butter is the perfect topping for an English muffin, biscuit, or toast.
- One of my favorite things is to use it as a flavorful alternative to syrup for your pancakes, waffles, or vegan French toast.
- Drizzle over a scoop of vanilla ice cream, cinnamon roll cookies, or snickerdoodles.
- Use as a filling for pastries
- Pumpkin butter makes a great gift! Put some in a cute little jar and gift it to friends, neighbors, or teachers.
Storage Tips
Store any leftovers in an airtight container (like a mason jar) in the fridge for up to 10 days. Store leftover pumpkin puree in the fridge and use it for additional pumpkin recipes.
For longer storage, freeze in an airtight, freezer-safe container for up to 3 months.
Recipe FAQs
Yes! Roast and purée fresh pumpkin for a homemade touch. Just make sure it’s smooth and not too watery.
Unfortunately, it’s not recommended to can pumpkin butter at home because of its low acidity. Stick to refrigerating or freezing.
More Vegan Pumpkin Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Homemade Pumpkin Butter Recipe
Equipment
- saucepan
- whisk
Ingredients
- 1 can pumpkin puree 15 oz
- 1/4 cup coconut sugar or brown sugar
- 3 tbsp maple syrup
- 1/4 cup apple cider or apple juice
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt kosher
- 2 tsp vanilla extract
- 1 tbsp vegan butter optional
Instructions
- To a saucepan over medium heat, add pumpkin puree, sugar, maple syrup, apple cider, cinnamon and pumpkin pie spice. Whisk to combine and cook for 2-3 minutes, stirring continuously.
- Next, drop the heat to low and continue to cook for 15-20 minutes, stirring occasionally until the mixture darkens and reduces in volume. You may want to partially cover the pot with a lid to avoid any spattering pumpkin mixture.
- Remove the pot from the heat and stir in vanilla and salt to finish. If desired, stir in the optional vegan butter at this point too.
- Let the mixture cool for at least 30 minutes, ideally overnight in the fridge (for flavours to fully develop) and enjoy! Store in an an airtight container in the fridge for up to 10 days.
Notes
- Consistency matters! If the butter is too thick, you can add a little more apple cider during cooking.
- Everybody’s taste preference is different so feel free to adjust the spice levels to suit your preference.
- Get creative by adding nuts or dried fruit to your pumpkin butter.
Nutrition information is automatically calculated, so should only be used as an approximation.
