Pumpkin Butter Recipe

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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!

Prep Time5

Cook Time2

Total Time2 2

Course: condiment, sauce, Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: servings

Author: Laura

Cost: $8

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.

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.

Ingredient Substitution 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.

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 the pumpkin butter expands as it freezes) for up to 3 months. Thaw overnight in the refrigerator.