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Pumpkin Butter

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This scrumptious pumpkin butter spread is so delicious. Slather it over toast and biscuits. Enjoy dollops of this jam on oatmeal and yogurt. I’ll show you how to make this easy 5-ingredient recipe 2 ways: stovetop and crockpot!

PIN PUMPKIN BUTTER RECIPE

A small jar of freshly-made pumpkin butter with a silver spoon.

If you adore Trader Joe’s pumpkin butter, you’re going to love this delicious homemade jam. It’s cozy, comforting and very satisfying. It’s filled with the seasonal aromas and flavors you love.

This yummy spread is ideal for gift-giving. Transfer jam to adorable, small glass jars. Let receivers know it must be kept refrigerated and enjoyed within 1 week. Attach a card with the recipe. If desired, include a wooden spreader.

Jar of pumpkin butter with metal spoon on a serving table.

INGREDIENTS

This easy recipe comes together quickly with just a few basic pantry items. Many are common ingredients we keep in the cupboard during fall.

  • Pumpkin puree (canned)
  • Light brown sugar
  • Apple cider
  • Pure vanilla extract
  • Pumpkin pie spice
Ingredients for homemade pumpkin butter spread.

EASY INGREDIENT SUBSTITUTIONS

Missing an ingredient for these pumpkin spice cupcakes? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

  • CANNED PUMPKIN PUREE: Although it will no longer be called “pumpkin butter” you can use sweet potato or butternut squash that’s been cooked and mashed (pureed). These options have similar flavors and textures.
  • LIGHT BROWN SUGAR: Sub with granulated sugar or dark brown sugar. Or replace all the sugar with maple syrup.
  • APPLE CIDER: Use apple juice instead. In a pinch, just use water.
  • PUMPKIN PIE SPICE: This classic fall spice adds warmth and aroma. Use ground cinnamon plus a pinch of nutmeg and tinier pinches of ground ginger and ground cloves.
  • PURE VANILLA EXTRACT: Sub with maple syrup, bourbon, brandy or amber rum.
Overhead shot of pumpkin butter in a small glass jar showing the texture.

RECIPE STEPS

Here’s how to make homemade pumpkin butter 2 ways! Both methods are super easy.

STOVETOP INSTRUCTIONS

  • STEP 1: Add all ingredients to a large saucepan: pumpkin puree, apple cider, vanilla extract, brown sugar, and pumpkin pie spice. We’re using an oversized saucepan to prevent overflow while boiling. Stir to combine.
  • STEP 2: Bring the mixture to a gentle boil over medium heat. Reduce heat to low. Stirring often, cook uncovered 25 to 35 minutes, or until the mixture is thickened and spreadable. Remove pan from heat.
  • STEP 3: If desired, adjust vanilla and pumpkin pie spice to taste. If the mixture’s too sweet or needs balancing, add 1 to 2 pinches of salt.
  • STEP 4: Once cooled, transfer jam to glass jars with lids. Refrigerate.

CROCK POT INSTRUCTIONS

  • STEP 1: Add all 5 ingredients to a slow cooker pumpkin puree, light brown sugar, apple cider, vanilla extract, and pumpkin spice.
  • STEP 2: Stir to combine.
  • STEP 3: Cook on high heat for 2 1/2 hours, or on low heat for 5 hours. Stir occasionally. When mixture is thickened and spreadable, turn the pot off. Remove the lid. Let the mixture shed heat. Adjust vanilla and pumpkin pie spice to taste. If mixture needs balancing, add 1 to 2 pinches of salt.
  • STEP 4: Once cooled, transfer jam to glass jars with lids. Refrigerate.
How to make pumpkin butter in 4 easy steps.

PUMPKIN BUTTER USES

This seasonal jam is very versatile! Here are 10 ways to use it throughout the fall season to make your food taste better.

  • SPREAD: Along with butter, spread it across bran muffins, toast, scones, English muffins, and pumpkin cream cheese bread. Serve this tasty spread on a charcuterie board alongside fancy cheeses.
  • TOPPING: Top ice cream, yogurt, vanilla panna cotta, oatmeal, and pancakes with dollops of this delicious jam.
  • BAKED BRIE: Top a wheel of cheese with this jam. Then wrap it in puff pastry or phyllo and bake at 400°F.
  • PUMPKIN GALETTE: Assemble this dessert with a puffed pastry crust, shallots sautéed in butter with a pinch of salt, pecans, crumbled goat cheese, and fresh herbs.
  • SALAD DRESSING: Mix it into your favorite homemade vinaigrette. Pour over tender mixed greens. Garnish with walnuts or pecans.
  • PUMPKIN SPICE EGGNOG: Pull out the blender. Mix pumpkin butter with eggnog to create a delicious seasonal drink.
  • PUMPKIN DIP: Mix it with powdered sugar and a block of softened cream cheese. Serve with vanilla wafers, graham crackers, ginger snaps, vanilla wafers, and un-frosted animal cookies.
  • GRILLED CHEESE SANDWICH: Make the ultimate grilled cheese sandwich. Add jam to the bread along with cheese. Grill until toasted.
  • SAUCE FOR MEAT: Mix it with apple sauce and fresh (chopped) thyme to create a fabulous sauce to drizzle over pork chops and steak.
  • PUMPKIN FRENCH TOAST: Whisk together eggs, milk, pumpkin butter, plus more vanilla and pumpkin spice. Pour it over Texas toast. Refrigerate overnight before baking the next morning.

recipe faq

These are the most commonly asked questions about making and storing pumpkin butter. Included are the most helpful answers for recipe success.

HOW TO SWEETEN THIS JAM WITHOUT SUGAR?

Use 100% pure maple syrup instead! If you’d like to keep this recipe free of refined sugars, make sure the apple cider used is unsweetened.

HOW TO PREVENT SPLATTERING ON THE STOVETOP?

As the pumpkin butter cooks it bubbles and splatters. To prevent a mess on your stovetop, use a large deep pot when making this recipe, and stir the mixture frequently as it cooks.

HOW TO BRIGHTEN THE FLAVOR OF THIS RECIPE?

Add a light squeeze of lemon juice to the mixture. It’s a wonderful flavor enhancer. It brings out the flavor of foods and makes them taste better!

DOES PUMPKIN BUTTER NEED TO BE REFRIGERATED?

Yes it does. It’s a perishable item. As soon as it’s made and cooled, transfer to jars with lids and store in the fridge. Refrigerate up to 1 week, or freeze for up to 3 months.

CAN PUMPKIN BUTTER BE CANNED?

No. The FDA says it is absolutely not safe to can pumpkin butter at home. This jam is way too dense for the heat in a home canner to fully penetrate the contents and kill any botulism spores.

HOW TO STORE THIS JAM?

Store it in containers or jars with tight-fitting lids and refrigerate up to 1 week. For longer storage, pack it into a rigid container with 1/2-inch of space about the surface the jam. Freeze for up to 3 months. (If it’s tucked way back in the freezer, it can last even longer.) Before using, thaw in the fridge, not on the countertop.

Small glass jar of pumpkin butter on a wooden board with spoon.

more yummy pumpkin recipes

If you’re all about this yummy pumpkin butter jam, you’ll also enjoy these delicious fall recipes. All of them use canned pumpkin puree. It’s so convenient! Add them to your recipe arsenal. Pin your favorites to Pinterest.

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

During the fall season, I often gift small jars of this homemade pumpkin butter to family and friends. I’ve received glowing reviews. Everyone loves it!

If you too enjoyed this yummy sweet/savory spread, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Pumpkin butter in a condiment jar with spoon.

Pumpkin Butter


Description

This luscious pumpkin butter spread is the ideal jam for the autumn season. It has a smooth, luxurious mouth feel. So aromatic, comforting and delicious! Double the recipe. Freeze half for later.


Ingredients

Scale
  • 2 (15-ounce) cans pumpkin puree
  • 1 cup light brown sugar, packed
  • 3/4 cup apple cider
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pumpkin pie spice

OPTIONAL: Pinch of sea salt, if needed.


Instructions

STOVETOP INSTRUCTIONS

  1. Add all ingredients to a large saucepan: pumpkin puree, apple cider, vanilla extract, brown sugar, and pumpkin pie spice. We’re using an oversized saucepan to prevent overflow while boiling. Stir to combine.
  2. Bring the mixture to a gentle boil over medium heat. Reduce heat to low. Stirring often, cook uncovered 25 to 35 minutes, or until the mixture is thickened and spreadable. Remove pan from heat.
  3. If desired, adjust vanilla and pumpkin pie spice to taste. If the mixture’s too sweet or needs balancing, add 1 to 2 pinches of salt.
  4. Once cooled, transfer pumpkin butter to glass jars with lids. Refrigerate.

CROCK POT INSTRUCTIONS

  1. Add all 5 ingredients to the slow cooker: pumpkin puree, light brown sugar, apple cider, vanilla extract, and pumpkin spice. Stir to combine. 
  2. Cook on high heat for 2 1/2 hours, or on low heat for 5 hours. Stir occasionally. When mixture is thickened and spreadable, turn the pot off. Remove the lid. Let the mixture shed heat. 
  3. If desired, adjust vanilla and pumpkin pie spice to taste. If the mixture’s too sweet or needs balancing, add 1 to 2 pinches of salt.
  4. Once cooled, transfer pumpkin butter to glass jars with lids. Refrigerate.

Notes

IF USING FRESH HOMEMADE PUMPKIN PUREE, NOT CANNED: Start by using less apple cider. Begin with 1/4 cup. Fresh pumpkin puree often contains more water than the canned version which is much thicker and more dense. As it cooks, you can add more liquid as needed.

HOW TO STORE THIS JAM: Transfer it to containers or jars with tight-fitting lids. Refrigerate up to 1 week. For longer storage, pack it into a rigid container with 1/2-inch of space about the surface the jam. Freezeup to 3 months. (If it’s tucked way back in the freezer, it can last even longer.) Before using, thaw in the fridge, not on the countertop.

  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: American

Keywords: Pumpkin Butter, Pumpkin Butter Recipe, Pumpkin Spread, Crock Pot Pumpkin Butter, Stovetop Pumpkin Butter

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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