Why You’ll Love This Recipe
Easy Pumpkin Butter is a warm, delicious spread that captures the essence of fall. Whether you’re slathering it on toast, drizzling it over pancakes, or simply enjoying it straight from a spoon, this cozy treat is sure to delight. With its rich pumpkin flavor and a blend of spices, it’s perfect for those crisp autumn mornings or cuddled up with a warm mug of cider. Plus, making it at home is super simple, so you’ll never want store-bought again.
How to Make Easy Pumpkin Butter
Ingredients
- 1 29-ounce can pumpkin puree (not pumpkin pie filling)
- 1/2 cup white sugar or maple syrup
- 1/2 cup packed brown sugar
- 1 cup 100% apple cider or pure apple juice with no sugar added
- 2 teaspoons ground cinnamon
- 2 teaspoons lemon juice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon real vanilla extract
Directions
- In a large Dutch oven, saucepan, or slow cooker, combine all the ingredients except for the vanilla extract. Cook over medium heat on the stove or on low in a slow cooker.
- Bring the mixture to a simmer. Let it simmer for 30 to 45 minutes on the stove or 4 to 5 hours in a slow cooker. Stir occasionally to prevent it from sticking. Add the vanilla extract and mix it in well.
- Remove from heat and let it cool. Store in the fridge for up to 3 weeks, or freeze leftovers for up to 6 months.
Tips to Make Easy Pumpkin Butter
- For added depth of flavor, consider roasting your spices before adding them in. Just a minute or two in a dry pan can make a big difference.
- If you prefer a smoother texture, you can blend the mixture after it cools using an immersion blender.
How to Serve Easy Pumpkin Butter
Serve this delightful pumpkin butter on toast, pancakes, or waffles for a hearty breakfast. You can also pair it with cheese for a unique appetizer or snack. It makes a great addition to yogurt or oatmeal too!
How to Store Easy Pumpkin Butter
Store your pumpkin butter in an airtight container in the refrigerator for up to 3 weeks. If you’ve made a large batch, feel free to freeze it in smaller portions for up to 6 months. Just thaw in the fridge before using.
Variations
- For an extra kick, add a splash of bourbon or rum.
- Swap out some of the sugar for honey or agave syrup for a different sweetness.
FAQs About Easy Pumpkin Butter
1. Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree it beforehand, which takes more time. Canned pumpkin puree is a convenient option.
2. How can I tell when it’s done cooking?
The pumpkin butter should have thickened to a spreadable consistency. It will also smell rich and aromatic!
3. Can I adjust the sweetness?
Absolutely! You can add less sugar or substitute in a sugar alternative if you prefer.
4. Is it safe to can pumpkin butter?
Home canning of pumpkin butter is not recommended due to safety concerns with low acidity. Stick to refrigeration or freezing for storage.
Easy Pumpkin Butter
A warm, delicious spread capturing the essence of fall, perfect for toast, pancakes, or simply enjoying straight from a spoon.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 cups
- Category: Spread
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 29-ounce can pumpkin puree (not pumpkin pie filling)
- 1/2 cup white sugar or maple syrup
- 1/2 cup packed brown sugar
- 1 cup 100% apple cider or pure apple juice (no sugar added)
- 2 teaspoons ground cinnamon
- 2 teaspoons lemon juice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon real vanilla extract
Instructions
- In a large Dutch oven, saucepan, or slow cooker, combine all the ingredients except for the vanilla extract. Cook over medium heat on the stove or on low in a slow cooker.
- Bring the mixture to a simmer. Let it simmer for 30 to 45 minutes on the stove or 4 to 5 hours in a slow cooker, stirring occasionally to prevent sticking.
- Add the vanilla extract and mix well.
- Remove from heat and let cool. Store in the fridge for up to 3 weeks or freeze leftovers for up to 6 months.
Notes
For added depth of flavor, consider roasting your spices before adding them in. Blend for a smoother texture if desired.
