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Why I Make Pumpkin Butter
I fell in love with pumpkin butter the first time I bought it at a local store, and I realized how simple it would be to make at home. Growing up, we always made apple butter (and pumpkin apple butter) in the slow cooker, so it totally made sense to make pumpkin butter as well.
Made from pumpkin puree and flavored with warm autumnal spices like cinnamon, nutmeg, and cloves, it cooks down into a flavorful spread that feels like fall in every bite. The best part is that it’s so easy to make (and bonus: you know what you’re putting into it)!
Pumpkin butter is incredibly versatile, especially during the fall months. There’s no better way to enjoy it than simply spreading it on toast, especially when it’s mixed with cream cheese for an even creamier spread. My personal favorite way to enjoy it, though, is by adding it to a homemade pumpkin latte for a seasonal treat. Once you start using it, you’ll find endless ways to enjoy this fall staple!
What makes this recipe special:
- Only takes 5 simple ingredients that will probably already be in your pantry during the fall.
- The texture is spreadable yet substantial, which is perfect for toast, biscuits, or stirring into oatmeal.
- It’s perfect to give as a fall-time gift!
- There are so many ways to use it. Seriously, you’ll keep finding new ways to incorporate it into anything fall-related.
I love pumpkin butter and was so excited to see this recipe, Kaleb. So easy and sssooo good! Thank you 🙂
Pumpkin Butter Ingredients
All you need are 5 ingredients for this recipe (which is what makes it so great):
- Pumpkin puree – The flavor base for this recipe, which gives a smooth start to the final butter.
- Honey – Adds a natural sweetness to the butter.
- Brown sugar – Sweetens the pumpkin with some deep, molasses flavor.
- Cinnamon and nutmeg – Add spice to the pumpkin, giving off those autumnal feelings. You could also add a bit of ground cloves, ground ginger, or even pumpkin pie spice if you like those flavors, too.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Butter
There are 2 simple steps to making this pumpkin butter recipe:
Step 1: Cook the pumpkin butter – Stir together the pumpkin, honey, brown sugar, cinnamon, and nutmeg in a medium saucepan. Place over medium-high heat for 12-20 minutes until it bubbles, whisking continuously.
Step 2: Strain the butter – Run the pumpkin butter through a conical strainer or food mill. Let cool, then place in jars and refrigerate.
Recipe Tips
- Use the right type of pumpkin – Canned pumpkin puree, usually purchased in the store, is ideal for this recipe. A homemade pumpkin puree can also be used, but the water content is often unknown, creating a different consistency. Canned puree should always have the same consistency, giving the correct result.
- Make it smooth – A food mill or conical strainer is essential to achieving the consistency of the pumpkin butter. It helps remove clumps and breaks down the mixture into a smoother texture.
- Watch it as it cooks – If available, cook the butter in a heavy-bottomed kettle. This will help to prevent the mixture from sticking to the bottom of the pan and burning. Otherwise, continuous whisking in a saucepan will also be sufficient.
Frequently Asked Questions
Pumpkin puree is raw pumpkin, which can be more tart. Pumpkin butter has additional flavors to sweeten and form a more spreadable recipe.
100% canned pumpkin puree works best as it doesn’t contain any additional ingredients.
No, per research by the National Center for Home Food Preservation, I would recommend not canning this pumpkin butter recipe due to the low acidity of the pumpkin.
Follow These Tips
Serving
Let the pumpkin butter cool before using it. This butter can be used in so many different ways:
- Mix it with a dollop of room-temperature cream cheese for a creamy spread.
- Add a few spoonfuls to make a squash soup even more delicious.
- Spread it on some toasted French bread as a spiced fall topping. Apple butter also works really well for this!
- Dollop it onto buttermilk pancakes, then add maple syrup. We’re talking total fall vibes!
- Pair it with Greek yogurt and some pumpkin spice granola.
- Add it to a pumpkin spice latte.
Storage
- Refrigerate – Place into a container and refrigerate. This will last for 3-4 weeks in the fridge.
- Freeze – Store in freezer‑safe containers (leave some headspace for expansion and contraction) and place in the freezer for 4-6 months. When ready to use, thaw in the fridge.
- Canning – I would not recommend canning pumpkin butter because of the low acidity of the pumpkin and/or squash.
More Fall Recipes
Have I Convinced You to Make This Recipe?
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Pumpkin Butter
Ingredients
- 15 oz pumpkin puree
- 1 tbsp honey
- ¼ cup light brown sugar (less for a more savory butter)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Cook: In a saucepan placed over medium heat, stir together the pumpkin puree, honey, brown sugar, cinnamon, and nutmeg. Bring to a simmer, making sure to keep watch and continue stirring. Let simmer over low to medium heat for 12-20 minutes. The butter will start to sputter and bubble as the pumpkin thickens and the moisture cooks out.15 oz pumpkin puree, 1 tbsp honey, ¼ cup light brown sugar (less for a more savory butter), ½ tsp ground cinnamon, ¼ tsp ground nutmeg
- Strain: Once thickened slightly, remove from the heat and pass it through a food mill (or conical strainer used in canning) to remove any lumps. This step is optional, but it gives a smoother butter. Let cool, then store in the refrigerator for up to 3-4 weeks.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I love pumpkin butter and was so excited to see this recipe, Kaleb. So easy and sssooo good! Thank you 🙂
Love all your recipes simple delicious and bueatiful rustic looking fun watching too. Love this show💕
I would like to know if you can pumpkin. If you do could you show a video how.
Thanks so much
Keep the recipes coming!!!!