This homemade maple pumpkin butter is quick and simple to make for a delicious condiment, filling, or spread. Made in just 1 pot in under 30 minutes for a treat to enjoy all season long.
Over the weekend I started experimenting with pumpkin butter recipes. It all started with a couple of Pumpkin Moscow Mules enjoyed on Halloween night. After that night I
a) fell crazy in love with this recipe
b) got curious about what else I could do with it.
Turns out, there are so many things!
I have been enjoying pumpkin butter as a spread on my pumpkin bread and muffins, mixing it in with my overnight oats, topping my pancakes and waffles, and the kids have been enjoying it as a dip for apples and bananas. Who knew this simple condiment was so good?
And, not only is it wildly versatile and delicious, pumpkin butter is SUPER easy to make.
Disclosure: This post may contain affiliate links.
What is Pumpkin Butter?
Pumpkin butter is a condiment made from cooked pumpkin puree. The pumpkin is sweetened with sugar and flavored with spices and for a smooth and light spread, filling, or dip.
Pumpkin butter is similar in taste to pumpkin pie although without the fat. And it’s the perfect condiment to have on hand this fall.
Recommended Ingredients & Equipment
This recipe is super simple to make. It requires only a handful of ingredients and a few spices.
Ingredients & Substitutions
- Pumpkin Puree – Make sure to use canned pumpkin and NOT pumpkin pie filling.
- Maple Syrup – You could also use equal parts brown sugar or brown coconut sugar.
- Apple Cider
- Lemon
- Spices – Cinnamon, ginger, cloves, nutmeg, and salt
Recommended Equipment
For this recipe, you will need a large soup pot, mason jars, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Homemade Pumpkin Butter
Step One – Cook
Stir the ingredients together in a soup pot. Bring the mixture a boil, reduce heat to low, and simmer over low heat for about 25 minutes until your butter has cooked down a bit so that it’s thick and shiny.
Pro Tip: Use at least a 4-quart soup pot for this recipe. As the pumpkin mixture starts to boil, it will spurt up making quite the mess on and around your stove if the pot is too small.
Step Two – Cool
Remove it from the heat and let it cool for 20 minutes before transferring it to a glass jar. Leave the jar uncovered at room temperature to let the butter cool down completely. Once it cools, it can be sealed and stored in the refrigerator for up to 2 weeks.
Serving and Storing
Serving – Serve immediately as a spread, condiment, or filling.
Storing – This recipe makes a little more than 2 cups. If you don’t think you’ll use all of it in 2 weeks, some of it can be stored in the freezer for up to 2 months. When ready to eat, take it out of the freezer the night before and place it in your refrigerator to thaw.
Pumpkin Butter Uses
Pumpkin butter is an amazing seasonal condiment with so many uses. Here are a few ways I love to use my recipe.
- As a spread on bread and muffins
- On top of pancakes or waffles
- In your oatmeal
- In your favorite holiday cocktail
- As a condiment for your Thanksgiving meal
More Vegan Pumpkin Recipes
- Best-Ever Pumpkin Muffins
- Pumpkin Pie Overnight Oats
- Pumpkin Coffee Cake
- Oatmeal Pumpkin Chocolate Chip Cookies
- Gluten-free Pumpkin Date Bars
Maple Pumpkin Butter
Ingredients
- 2 (15 oz) cans pumpkin puree
- 3/4 cup maple syrup
- 1/2 cup apple cider
- juice of 1/2 lemon
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/8 tsp. salt
Instructions
- Stir together all the ingredients in a large soup pot. The pumpkin will bubble up, so use at least a 4-quart pot.
- Place over medium-high heat and bring to boil. Once boiling, reduce heat to a simmer and simmer for 25 minutes, stirring occasionally, until pumpkin butter has reduced in volume and thickened.
- Let cool for 15 minutes before transferring the pumpkin butter to a mason jar. Continue to cool for 1 hour at room temperature. Store in the refrigerator for up to 2 weeks or freeze it for up to 2 months.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Bron says
Can I use home cooked puréed pumpkin. Canned pumpkin purée is not a ‘thing’ here in Australia.
I have just taken your Zucchini Bread out of the oven and OMGosh it smells divine !!!