Pumpkin Butter
Posted Sep 13, 2024
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Homemade pumpkin butter is thick, smooth, & perfectly sweet with rich fall spices & can be made on the stovetop or in the slow cooker!
I remember buying pumpkin butter from local fairs and farmer’s markets as a child, and the taste has always been nostalgic for me.
So, I created this homemade pumpkin butter recipe to bring back the fall flavors of simpler days. No matter which method you choose, this recipe is easy to make and will become a seasonal staple for years to come!
Slather it on scones (or pumpkin scones) toast or crepes to level up your morning breakfast.
Pumpkin Butter: Ingredients & Substitutions
- Pumpkin puree. I use two cans of pure, organic pumpkin puree. You can use homemade if desired.
- Apple juice. apple cider is a great substitute.
- Maple syrup. You can replace maple syrup with additional brown sugar, if desired.
- Brown sugar. granulated sugar or dark brown sugar are both good substitutes.
- Cinnamon/Spices. You can replace the cinnamon and spices with 2 Tablespoons of pumpkin pie spice.
How to Make Pumpkin Butter (Slow Cooker)
Will walk through both methods of making this pumpkin butter recipe. Also watch the video for additional guidance.
To make crockpot pumpkin butter, stir together all of the ingredients in the container of a slow cooker until the mixture is smooth.
Then, cook on high for 2 hours. Stirring occasionally.
In the last 30 minutes of cooking, move the lid so it’s slightly ajar to allow the water to evaporate (this will thicken the pumpkin butter).
After 2 hours, turn off the slow cooker, remove the lid and let it cool completely in the slow cooker (it will thicken more).
How to Make Pumpkin Butter (Stovetop)
To make pumpkin butter on the stovetop, put all the ingredients in a 5-quart saucepan or Dutch oven (preferably thick-bottomed) and stir to combine.
Then, bring the mixture to a boil.
Once boiling, turn heat to simmer. Then, cook uncovered until thickened (about 20-40 minutes), stirring often. Pumpkin butter should be thick and dark brown.
Store/Freeze
Store pumpkin butter in a glass jar in the refrigerator for 2-4 weeks.
Or, freeze it (leave room at the top because it expands as it freezes) for up to 3 months. Thaw overnight in the refrigerator.
What to Serve with Pumpkin Butter
There is no wrong way to enjoy this homemade pumpkin butter. We prefer to serve it chilled, but it can be served room temperature. Here are some serving suggestions:
- Spread it on a piece of toast, especially if it’s made with cinnamon swirl bread.
- Slather it on homemade scones, pumpkin scones or cinnamon chip scones.
- Use it as a filling for crepes or pumpkin cinnamon rolls.
- Spread it onto pumpkin muffins, pumpkin bread, pumpkin waffles or pumpkin pancakes.
- Swirl it into overnight oats, or pumpkin overnight oats.
Pumpkin Butter Recipe FAQS
We like to serve it alongside our favorite fall recipes and breakfast recipes. Some suggestions include:
Spread it onto toast, scones, or muffins for breakfast.
Stir it into stovetop oatmeal or spread over baked oatmeal.
Use in place of syrup on pumpkin pancakes or pumpkin waffles.
Swirl it into overnight oats or chia pudding.
Yes, this recipe lasts 2 to 4 weeks in the refrigerator, or 3 months in the freezer.
Yes, you can double it and cook it in a large pot or crockpot to give as gifts.
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Pumpkin Butter Recipe
Ingredients
- 30 oz pumpkin puree
- ½ cup apple juice
- ½ cup maple syrup
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon sea salt
Instructions
Stove top:
- Put ingredients in a 5-quart saucepan or Dutch oven (preferably thick-bottomed) and stir to combine.
- Bring mixture to a boil.
- Once boiling, turn heat to simmer. Then, cook uncovered until thickened (about 20-40 minutes), stirring often. Pumpkin butter should be thick and dark brown.
Slow cooker
- Put ingredients in slow cooker and stir to combine.
- Cook on high for 2 hours. Stirring occasionally.
- In the last 30 minutes of cooking, move the lid so it’s slightly ajar to allow the water to evaporate (this will thicken the pumpkin butter).
- After 2 hours, turn off the slow cooker, remove the lid and let it cool completely in the slow cooker (it will thicken more).
- Store in a glass jar. Serve as a spread on scones, toast, etc.
Video
Notes
- Pumpkin puree. I use two cans of pure, organic pumpkin puree. You can use homemade if desired.
- Apple juice. apple cider is a great substitute.
- Maple syrup. You can replace maple syrup with additional brown sugar, if desired.
- Brown sugar. granulated sugar or dark brown sugar are both good substitutes.
- Cinnamon/Spices. You can replace the cinnamon and spices with 2 Tablespoons of pumpkin pie spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fun to happen upon this recipe of yours. When we lived in the UK some years ago, I used to make pumpkin butter to give as Christmas gifts to our friends. Thank you for your beautiful recipe, which I look forward to trying (and for the reminder that this is a gift-worthy recipe).
Thank you Gina! If you try it, please come back and let me know how you like it!