If you love the cozy flavors of fall and want to capture that magic all year round, this Spiced Pumpkin Butter Recipe is an absolute must-try. I’ve made this recipe countless times, and I can promise you it’s the perfect blend of warm spices and natural sweetness that you can spread on just about anything – toast, muffins, even pancakes. Stick with me, and I’ll walk you through every step so you can whip up this fan-freaking-tastic treat in no time.
Why You’ll Love This Recipe
- Simple Ingredients: You only need six pantry staples to create something incredible.
- Versatility: This pumpkin butter works perfectly as a spread, topping, or even a baking addition.
- Slow Cooker Friendly: Got a busy day? Toss everything in and let it cook while you go about your day.
- Long-Lasting Flavor: It keeps well in the fridge or freezer, so you can enjoy that fall taste whenever you want.
Ingredients You’ll Need
This Spiced Pumpkin Butter Recipe is all about simple ingredients that come together to make a rich, flavorful spread. Each one plays a role in balancing sweetness, warmth, and that quintessential pumpkin aroma.
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling – it’s unsweetened and has the pure taste you want.
- Apple Cider: Adds a subtle fruity tang that complements the pumpkin beautifully.
- Real Maple Syrup: The best natural sweetener here; it deepens the flavor without overpowering.
- Vanilla Extract: A little vanilla lifts all the warm spices for a richer taste.
- Pumpkin Pie Spice: Grab a blend that includes cinnamon, nutmeg, and cloves for that iconic fall flavor.
- Cinnamon: Adding extra cinnamon intensifies the warm spice notes.
- Kosher Salt: Just a pinch to balance sweetness and bring out all the flavors.
Variations
One of the reasons I keep coming back to this Spiced Pumpkin Butter Recipe is because it adapts so well. Feel free to tweak it based on what you have or your family’s tastes – it’s pretty forgiving!
- Less Sweet: If you prefer something not too sugary, try reducing the maple syrup by a quarter – it’s still fantastic and lets the pumpkin shine.
- Vegan-Friendly: This recipe is naturally vegan, so it’s great to share with friends and family following plant-based diets.
- Spicier Kick: Add a pinch of ground ginger or a dash of cayenne if you want a little unexpected heat.
- Slow Cooker or Stove-Top: I’ve done both methods – the slow cooker is perfect when you’re busy, and stove-top is great if you want a faster result.
How to Make Spiced Pumpkin Butter Recipe
Step 1: Gather and Combine Ingredients
I usually start by measuring out all my ingredients and keeping them close. In a medium saucepan (or slow cooker), combine the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Getting it all in one pot early makes the cooking process easy and hands-off.
Step 2: Cook Until Thick and Spreadable
If you’re using the stove, bring the mixture to a gentle boil over medium heat, then reduce to a simmer. I stir it often – about 20 to 30 minutes – until it reduces down and thickens to a spreadable texture. The smell at this point? Absolutely divine. If you prefer the slow cooker route, set it on high and cook for 3 to 4 hours. During the last 45 minutes, remove the lid to help it thicken. Just remember, it will thicken even more as it cools.
Step 3: Sweeten and Cool
Before removing it from heat, taste your pumpkin butter. Sometimes I find I want it a bit sweeter, so I add a little extra maple syrup. Once you’re happy with the flavor, take it off the heat and let it cool completely. Transferring it to glass jars at this stage is my favorite because it stores beautifully in the fridge or freezer.
Pro Tips for Making Spiced Pumpkin Butter Recipe
- Use Pure Pumpkin Puree: I once tried using canned pumpkin pie filling and it made the butter too sweet and thick, so stick to puree for best results.
- Don’t Skip the Stirring: Stirring often on the stove prevents sticking or burning; I’ve learned the hard way!
- Adjust Sweetness at the End: Maple syrup intensity varies—taste before final sweetness adjustments for the perfect balance.
- Storage Matters: Always use clean, airtight jars and cool completely before refrigerating to keep your pumpkin butter fresh longer.
How to Serve Spiced Pumpkin Butter Recipe
Garnishes
I love adding a sprinkle of chopped toasted pecans or a dash of extra cinnamon on top when serving—adds crunch and highlights those cozy flavors beautifully. Sometimes, a dollop of Greek yogurt on the side is a nice creamy contrast too.
Side Dishes
This pumpkin butter is amazing alongside warm biscuits, spread on toast with a smear of cream cheese, or dolloped onto pancakes. It’s also a tasty addition to oatmeal or stirred into yogurt for a seasonal breakfast upgrade.
Creative Ways to Present
For a fall gathering, I love serving this pumpkin butter in small jars tied with a rustic ribbon, perfect for gifting. You can layer it in parfait glasses with granola and whipped cream for an elegant fall treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer my pumpkin butter to clean glass jars and store it in the fridge – it stays fresh for up to 1 month. I make sure to use a clean spoon every time to keep bacteria out and extend its shelf life.
Freezing
Freezing pumpkin butter is a game-changer. I portion mine out in small freezer-safe containers or jars, so I can thaw just what I need. It freezes well for up to 3 months without losing flavor or texture, which is perfect for preserving that fall vibe all year.
Reheating
To reheat frozen pumpkin butter, I thaw it in the fridge overnight and then warm it gently on the stove or in the microwave. Stir well—it’ll loosen up beautifully, looking just like fresh-made.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree for this recipe?
Yes, you can! Just make sure to cook and puree the fresh pumpkin flesh until smooth before using it in this Spiced Pumpkin Butter Recipe. Remember that homemade pumpkin puree might be a bit wetter, so you may need to cook it a little longer to reach the right thickness.
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What’s the difference between pumpkin butter and pumpkin pie filling?
Pumpkin butter is a spiced, reduced pumpkin spread without added preservatives or thickeners, while pumpkin pie filling often contains sugar, spices, and sometimes thickeners like cornstarch. Using pie filling in this recipe will make the butter too sweet and can alter the texture.
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Can I use other sweeteners besides maple syrup?
Definitely! While I prefer maple syrup for its rich flavor, you can swap it for honey, agave nectar, or even brown sugar. Just keep in mind these alternatives might slightly change the taste and consistency, so adjust amounts to your preference.
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How long does homemade pumpkin butter last?
Stored properly in airtight jars in the fridge, homemade pumpkin butter can last up to one month. Freezing extends its shelf life to about three months. Always check for signs of spoilage before use.
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Can I make this Spiced Pumpkin Butter Recipe gluten-free and vegan?
Absolutely! This recipe is naturally gluten-free and vegan as it’s made with pumpkin puree, maple syrup, spices, and apple cider—all plant-based ingredients.
Final Thoughts
I absolutely love how this Spiced Pumpkin Butter Recipe captures the essence of fall in a jar, and it’s become a staple in my kitchen through the seasons. Whether you’re slathering it on warm toast or stirring it into your morning oatmeal, it delivers that cozy, comforting flavor every time. Give it a try—you won’t regret having this little jar of magic in your fridge, ready whenever you want a taste of pumpkin spice goodness.
Print
Spiced Pumpkin Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 32 servings (about 2 tablespoons per serving)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This 6 Ingredient Spiced Pumpkin Butter is a deliciously smooth and spreadable fall favorite, made with pumpkin puree, apple cider, maple syrup, and warm spices. It’s easy to prepare on the stovetop or in a slow cooker, perfect for adding cozy autumn flavor to toast, oatmeal, or desserts.
Ingredients
Spiced Pumpkin Butter Ingredients
- 2 cans (15 ounce each) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Stir the ingredients well to blend all the flavors together evenly.
- Cook on Stovetop: Place the saucepan over medium heat and bring the mixture to a gentle boil. Then reduce heat and continue cooking, stirring often, until the pumpkin butter thickens slightly and has a spreadable consistency. This usually takes about 20-30 minutes. Taste the mixture and add more maple syrup if you prefer it sweeter.
- Cool and Store: Once thickened, remove the pumpkin butter from heat and let it cool. The pumpkin butter will thicken further as it cools. Transfer to glass jars and store in the refrigerator for up to 1 month or freeze in freezer-safe containers for up to 3 months.
- Optional Slow Cooker Method: Combine all ingredients in a slow cooker. Cover and cook on high for 3-4 hours, removing the lid for the last 45 minutes to allow thickening. Taste and adjust sweetness as needed. Cool and store as above.
Notes
- Maple syrup can be adjusted to taste for sweetness.
- The slow cooker method is a great hands-off alternative and yields similar results.
- Store pumpkin butter in airtight containers to maximize shelf life.
- Use pumpkin butter on toast, pancakes, oatmeal, or as a swirl in yogurt or desserts.
- Allow the butter to cool completely before refrigerating or freezing for best texture.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 50
- Sugar: 8g
- Sodium: 70mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
