Homemade Pumpkin Butter

This homemade pumpkin butter is full of pumpkin puree and warm pumpkin spice, ready to spread on your morning toast!

What do you do when you have an extra can of pumpkin puree? You make pumpkin butter!

I love fruit butter! I even got a handy dandy 11 delicious ways to use apple butter roundup if you’re a fan!

This pumpkin butter is the best fruit spread–it tastes just like yummy pumpkin pie filling! Full of pumpkin puree, sweet apple cider, warm pumpkin pie spice, and delicious brown sugar.

And don’t worry, there’s no actual butter in pumpkin butter, it’s called that because it’s so smooth and super spreadable. 

The best part is, this pumpkin butter comes together in no time and will keep in your refrigerator for weeks! 

Ingredients for homemade pumpkin butter

• Pumpkin puree – Use your favorite canned or homemade pumpkin puree.
• Apple cider – Intensely apple flavored and sweet.
• Brown sugar – Brown sugar will add sweetness and a deep molasses flavor.
• Granulated sugar – This also helps add a touch of sweetness to the pumpkin butter. You can also use all brown sugar if you want.
• Lime juice – Just touch for added acidity to brighten up the flavor of the fruit butter.
• Pumpkin pie spice – Feel free to use homemade or your favorite store-bought variety.
• Cinnamon – More added warm fall spice.
• Allspice – Just a touch of allspice to bring in a clove, anise, and black pepper taste.

Make your own pumpkin spice

Pumpkin pie spice can be found easily in the spice aisle of most major grocery stores.

But there’s nothing wrong with wanting to make your own at home!

My favorite blend is cinnamon, ginger, nutmeg, and cloves. 

What is apple cider?

Apple cider is commonly only found in the fall and is an unfiltered and unpasteurized apple juice.

Apple juice is different in that it is more shelf-stable, and is a filtered and pasteurized juice with a lighter apple flavor and smoother texture. 

If you can’t find apple cider for this recipe, feel free to substitute apple juice. 

Serving suggestions

You can spread pumpkin butter (or any fruit butter) on toast, waffles, pancakes, etc.

Another great use is stirring a dollop in some yogurt, or oatmeal.

The possibilities are endless!

Storage and leftovers

Pumpkin butter can be stored in a jar and kept in the refrigerator for up to 2 weeks.

It can also be frozen for up to 3 months! To use from frozen, just place it in the refrigerator and let thaw. 

More fruit butter recipes

• Feeling peachy? Try my Vanilla Honey Peach Butter
• Love plums? Try my Vanilla Bean Plum Butter
• Craving a sweet dessert? Try my Apple Butter Gingersnap Ice Cream
• Want something with warm spices? Try my Spiced Plum Butter

Pumpkin Butter

Author: Brandy O’Neill – Nutmeg Nanny

This pumpkin butter is full of pumpkin puree and warm pumpkin spice, ready to spread on your morning toast!

5 from 3 votes

Print Pin

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

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Cook ModePrevent your screen from going dark

Equipment

• Whole Nutmeg
• Apple Cider
• Canned Pumpkin Puree

Ingredients

• 16 ounces pumpkin puree
• 1 cup apple cider
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon lime juice
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon kosher salt

Instructions

• Add all ingredients into a pot and cook on medium heat until thickened and fruit butter consistency, about 30 minutes. You want it to be spreadable but not runny.
• Let the pumpkin butter cool.
• Store in an air-tight container in the refrigerator for up to 2 weeks.

Course Preserving

Cuisine American

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