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20-Minute Pumpkin Butter

Can of pumpkin for making homemade Pumpkin Butter

Can I even express how excited I am that it’s October?

I heard it said recently that fall is an especially invigorating time of year because it feels like a fresh start.

Remember returning to a new school year as a kid? When the air got crisp and you were embarking on a new chapter of life? It was terrifying and exciting and wonderful all at the same time.

That feeling has been ingrained in me since childhood, and no matter how many years away I get from being in school, I still get swept up in the mysterious wonder that is this time of year. I get all inspired and sentimental and reinvigorated to do what I love most. Does that happen to you, or am I the only one?

Lemon, maple syrup, apple juice, cinnamon, coconut sugar, and pumpkin puree for making homemade Pumpkin Butter

One of my most favorite things about October is playing around with fall flavors – especially pumpkin.

I’ve been wanting to make pumpkin butter for the blog for a while now. Have you ever tried it? If not, you must.

It’s a fall staple in our house, with its pumpkin-y goodness, buttery texture, blend of warm spices, and subtle sweetness. Think pumpkin pie filling in a jar, but somehow better!

It’s the perfect spread to have on hand for adding to all kinds of fall treats – breakfast items being my favorite.

Saucepan filled with ingredients for making delicious vegan Pumpkin Butter

My version is simple, requiring just 20 minutes and 8 ingredients. Plus, it’s naturally sweetened!

I hope you all love this recipe. It’s:

Creamy
Rich
Subtly spiced
Perfectly sweet
& The quintessential fall spread

Enjoy this pumpkin butter on all things breakfast and dessert, like my Vegan Pumpkin Spice Latte Waffles, Vegan Pumpkin Spice Pancakes, Gluten-Free Butternut Squash Banana Bread, 1 Bowl Pumpkin Bread, and Brown Sugar Pear Steel-Cut Oats!

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers and happy fall, friends!

Jar filled with creamy vegan Pumpkin Butter for making delicious dessert and breakfast recipes

Print
Cinnamon sticks beside a jar of homemade Pumpkin Butter
4.62 from 34 votes

20-Minute Pumpkin Butter

Easy, 20-minute pumpkin butter with just 8 simple ingredients! Creamy, thick, flavorful, and naturally sweetened! Perfect for spreading on fall treats.
Author: Minimalist Baker
Cook Time 20 minutes
Total Time 20 minutes
Servings: 8 (1/4 cup-servings)
Category: Dessert, Spread
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

US Customary - Metric
  • 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
  • 2/3 cup coconut sugar or muscovado sugar (or sub organic brown sugar)
  • 1/4 cup maple syrup (Grade A is best)
  • 1/2 cup unsweetened apple juice
  • 1 Tbsp lemon juice
  • 2 1/2 tsp pumpkin pie spice*
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt

Instructions

  1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  2. Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
  3. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect!
  4. Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.
  5. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.

  6. Pumpkin butter is a delicious addition to fall goodies like waffles, pancakes, pumpkin bread, butternut squash banana bread, or oatmeal! Enjoy straight from the fridge, or let it warm to room temperature before adding to items like waffles or pancakes.

Notes

*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
*Adapted from All Recipes.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 8 quarter-cup servings)

  • Calories: 130
  • Fat: 0.4g
  • Sodium: 38mg
  • Potassium: 256mg
  • Carbohydrates: 33g
  • Fiber: 3.3g
  • Sugar: 27g
  • Protein: 1.2g
  • Calcium: 380mg
  • Iron: 0.4mg
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143 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Egg-Free, Fall, Gluten Free, Grain-Free, Holiday, Nut-Free, Oil-Free, One Bowl, Refined Sugar-Free, Soy-Free, Sweet (dessert), Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for Teri WindorskiTeri Windorski says

    November 28, 2019 at 10:18 am

    This stuff is awesome. I need to know how to use it in making pumpkin bread. Thanks.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2019 at 10:25 am

      Ah! Good request. You could probably use it in place of pumpkin purée in this recipe and slightly reduce the sugar to taste.

      Reply
  2. Avatar for Irene CloydIrene Cloyd says

    October 29, 2019 at 12:44 pm

    Can this be then processed in a water bath or pressure canner to be canned for longer storage?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 29, 2019 at 12:59 pm

      I’d think so, yes! Let us know how it goes!

      Reply
    • Avatar for HelenHelen says

      November 9, 2019 at 5:50 pm

      NO! The reasons why homemade pumpkin butter isn’t recommended are several. When cooked down into a butter, pumpkin flesh becomes quite dense, making it difficult for the heat produced in a canner to penetrate fully through the contents of the jar. This means that even in a pressure canner, the interior of the jar may not reach the 240 degrees needed to kill those pesky botulism spores.

      Additionally, pumpkin and all other winter squash are a low-acid vegetables, meaning that without careful treatment, they could potentially be a friendly environment in which botulism spores might grow into their toxic adult state. In tests, it’s been found that the pH of pumpkin has a fairly wide range, meaning that it’s not possible to offer a basic acidification ratio as there is for other borderline and low acid foods.

      Reply
  3. Avatar for RampageSuzyRampageSuzy says

    October 26, 2019 at 2:08 pm

    Thank you for this recipe! I’m trying to get my kids away from syrups and Nutella on their waffles. I only had one can of pumpkin but I did have a can of butternut squash. I used both and subbed 1/8 cup of agave instead of maple syrup. It turned out delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 28, 2019 at 10:24 am

      Thanks so much for the lovely review, Suzy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Avatar for RampageSuzyRampageSuzy says

        October 31, 2019 at 5:58 pm

        Apologies for forgetting to rate the recipe. 5 stars! The kids and I are really enjoying it.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          November 1, 2019 at 10:05 am

          Thanks so much! xo

          Reply
  4. Avatar for ReaganReagan says

    October 5, 2019 at 11:43 am

    This isn’t minimalist, Minimalist Baker..just saying. Not a lot of people have coconut sugar or muscovado sugar (or sub organic brown sugar). Or grade a maple syrup. Maybe I’m just cheap or cooking on a tight budget.. So I’m gonna have to pass this recipe up and find something simpler.

    Reply
    • Avatar for JamesJames says

      November 28, 2019 at 7:49 am

      Reagan, Seriously why comment?! You realize Minimalist does not mean simple it means minimal. As in the minimal amount of ingredients. This recipe is great and there is ways to switch things up like using agave nectar instead of maple syrup. Brown sugar is a staple in most pumpkin recipes for the richness in flavor.
      Good luck.
      Minimalist Baker this recipe is delish!

      Reply
  5. Avatar for KayKay says

    October 3, 2019 at 1:03 am

    This sounds good!
    A little more complicated than my 3 ingredient pumpkin butter (pumpkin, sugar, spice), but looks good.
    I may try it your way next. :)
    Good to know it can be frozen. That’s actually what I was looking up. It’s so good, but I can’t always eat it all before it goes bad. So sad. :'( Now I can just use smaller jars and freeze it for later. Yay! :D

    Reply
  6. Avatar for RachelRachel says

    September 22, 2019 at 3:29 pm

    I subbed apple cider for apple juice and it’s great!

    Reply
  7. Avatar for MichelleMichelle says

    September 18, 2019 at 12:05 am

    It has been feeling Fall-ish here in the PNW and I love all things pumpkin so I had all the reasons to try this recipe and that is just what I did yesterday and I’m so glad that I did! The end result was yummy and the process was super easy! I’m wheelchair-bound and I found it so easy! There’s really no excuse not to try but if you don’t like pumpkin then that’s reason enough. Thank you for this wonderful recipe, Dana! It’s worth mentioning that I didn’t have lemon juice so I used 1/2 tbsp of apple cider vinegar instead and used unsweetened applesauce in place of the juice and it worked just fine.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2019 at 8:52 am

      So glad you enjoyed it, Michelle! Thanks so much for the lovely review! Happy fall!

      Reply
  8. Avatar for KatieKatie says

    September 12, 2019 at 1:11 pm

    I’ve made this before and it turned out great. Any thoughts on using JUST maple syrup? I’m okay with a decrease in sweetness, just wondering about texture and whatnot.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 13, 2019 at 8:10 am

      Hmm, we aren’t sure whether that would work, Katie! Let us know if you give it a try!

      Reply
  9. Avatar for SarahSarah says

    September 4, 2019 at 11:01 am

    I loved this recipe! I didn’t have any apple juice, so I grated a baking apple into the pot instead. I ended up with something more like pumpkin-apple butter, but it was still delicious. I also added a teaspoon of vanilla extract and it made it so rich and fragrant. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 4, 2019 at 11:35 am

      Great modifications, Sarah! Thanks for sharing!

      Reply
  10. Avatar for LauraLaura says

    April 21, 2019 at 12:26 am

    This was fantastic. I followed the recipe exactly, except I forgot the apple juice. It is delicious even without, but I think it would have given it a creamier texture. Mine ended up more roughly textured, like a can of pumpkin. Used it as an ingredient in Dr. Weil’s carrot/parsnip/zucchini bread and as a spread when serving the bread. Super good!

    Reply
  11. Avatar for Robynne CatheronRobynne Catheron says

    December 29, 2018 at 2:41 pm

    Oh my goodness, this pumpkin butter is SO good. Many years ago, I bought a small jar at Williams-Sonoma. I’d never tasted it before, so I was delightfully surprised by its richness and tang, and especially its versatility! I was never able to find it again, so I tried to recreate it myself. It was fantastic! Of course, I lost my final recipe, and didn’t think about it again until I found a can of organic pumpkin puree in the back of my cupboard today and wondered what I could do with it. I immediately thought of that pumpkin butter, and a quick search brought up your recipe.
    I followed your instructions but added some finely chopped walnuts, and it turned out to be BETTER THAN MINE and as good or better than Williams-Sonoma’s! I’m thrilled to have the recipe again, and I’m not going to lose this one. ?

    Reply
  12. Avatar for AfiqaAfiqa says

    October 29, 2018 at 9:10 am

    Can I sub the apple juice with something else?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 9:01 am

      Just sub a little water (half the amount), and a little applesauce.

      Reply
    • Avatar for LauraLaura says

      April 21, 2019 at 12:27 am

      I forgot the apple juice (also I don’t eat apple anything) and it came out just fine!
      I bet you could also just use another juice.

      Reply
  13. Avatar for CosameaCosamea says

    October 28, 2018 at 6:32 am

    Hello Dana,

    I was wondering if Applebutter is made the same way. I live in Germany and I’m drowning in apples this year.
    Thanks for letting me know.

    Greetings ❤️
    Cosamea

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 29, 2018 at 8:22 am

      Hi Cosamea! Yes, apple butter is similar, with the exception of a few ingredients I believe. If you try this recipe with apples, let us know how it turns out!

      Reply
  14. Avatar for m. hollidaym. holliday says

    October 22, 2018 at 12:43 pm

    Simple. I used a fresh pie pumpkin and made one and a half recipes. Very good and simple recipe. I do think I would use a little less spices and apple juice, but very good as is!!

    Reply
  15. Avatar for CrystalCrystal says

    September 17, 2018 at 11:44 am

    I made a recipe with no modifications. Delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2018 at 9:56 am

      Glad to hear it, Crystal!

      Reply
  16. Avatar for Mary AnneMary Anne says

    January 1, 2018 at 4:07 pm

    Looked at several recipes for pumpkin butter and decided on this one. Brown sugar is perfect, as well as the spices, no changes needed. Pairs well with raisin toast, totally yummy. Five stars, thank you!

    Reply
  17. Avatar for Cassidy MartinCassidy Martin says

    December 20, 2017 at 10:42 pm

    I made the puree from scratch, so the texture of my pumpkin butter was a little chunky, but very flavorful. It absorbed all the liquid right away so I added an extra 1/2 cup apple cider and it was still quite thick. I also added a little vanilla extract. My other comment would be that you need to stir frequently, or the bottom of the pot starts sticking/burning. I put this into 4oz jars for holiday presents! YUM!

    Reply
  18. Avatar for AliceAlice says

    November 20, 2017 at 3:35 pm

    Really good! I let mine cook longer – just seemed like it needed to cook down more so I probably let it go about 40 minutes stirring frequently so it wouldn’t burn. I added orange zest at the end. This is really good smeared on a slice of toast with a little nut butter.

    Reply
  19. Avatar for KirstenKirsten says

    November 13, 2017 at 8:41 am

    Just thought I would mention that showing the photo with a canning-jar might lead people to believe this recipe is appropriate for canning. I believe current guidelines do not recommend canning Pumpkin Butter (not even via pressure-canning).

    Reply
  20. Avatar for ViktoriyaViktoriya says

    November 12, 2017 at 12:55 am

    YUMMMM!! Pinned! So good! It doesn’t look as pretty as yours, but the texture and taste are so perfect! I saw the mixed reviews and was afraid it wouldn’t work out for me, but I’m so happy it did! I didn’t have pumpkin pie spice or some of the ingredients, so I just added the cinnamon and nutmeg. Still works! Also, someone asked what brand of pumpkin puree people use. I used Trader Joe’s Organic Pumpkin Puree. Deeeelish! Thank you so much!

    Reply
  21. Avatar for DougDoug says

    November 2, 2017 at 7:19 am

    I just made the pumpkin butter and it tastes great. I didn’t have any unsweetened apple juice, so I substituted unsweetened apple sauce. It came out just fine. I plan on giving some to our friends to enjoy.

    Reply
  22. Avatar for JohnJohn says

    October 23, 2017 at 6:20 pm

    I made this to use for a baked brie recipe and was pleasantly surprised by how delicious this pumpkin butter is all by itself. I am not a fan of all things Pumpkin, but this is ridiculous. Thank you.

    Reply
  23. Avatar for TobiasTobias says

    October 11, 2017 at 8:59 am

    Hi, So, i did the recipe. And it turned out looking really good. But it is EXTREMELY sweet, and I put the amount you suggested in there.
    Any tips how I can make the taste less sweet? Add some pumpkin a reheat it (i would prefer not to do that)

    Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 12, 2017 at 5:20 pm

      Hi Tobias! You could try cutting down the maple syrup next time! As for now, adding more pumpkin might be the best bet.

      Reply
  24. Avatar for PamPam says

    September 27, 2017 at 9:37 pm

    Great flavor and recipe! However, it would have taken hours to thicken if I left it in the pot. I poured it in a large cast iron skillet and within 20-30 minutes I achieved the butter consistency.

    Reply
  25. Avatar for Nicole HoytNicole Hoyt says

    September 26, 2017 at 9:57 am

    This was awesome! I was always felt too intimidated to make pumpkin butter, but this was so simple! I’ll definitely keep it on hand this winter. A new staple in my house. And the house smelled great when I was making it!

    Reply
  26. Avatar for Kim HughesKim Hughes says

    September 22, 2017 at 10:21 pm

    I can’t wait to make this! All I have to pick up is the pumpkin puree. I’d count the days to the Pumpkin Festivals in Germany in order to get my annual pumpkin butter. Now, I can make it. Which is good, because I’ve never seen it at a festival in the states.

    Reply
  27. Avatar for ErikaErika says

    September 12, 2017 at 5:25 pm

    mine was wayy too thick :( could get it to simmer. just screached at me until i stirred it. so was stirring constantly but way too thick to do anything. aww so many ingredients :( i want to make it look and taste like urs :( was so excited.

    Reply
  28. Avatar for BekahBekah says

    August 29, 2017 at 9:14 am

    Do you think you could sub honey for the maple syrup? My dad harvests honey with my uncle and we just got an 8oz jar of it! I would love to be able to use that since it’s organic and I wouldn’t have to buy any! I just didn’t know if for consistency sake, it wouldn’t work as well.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 1, 2017 at 8:39 am

      Hi! Yes you can!

      Reply
  29. Avatar for suesue says

    July 24, 2017 at 12:02 pm

    Dana,
    I am so glad to have found this wonderful recipe! Believe it or not, this is the first recipe I have ever commented on, it is just that good and appreciated. I try to provide as much organic food for my family as I possibly can…with much searching, I have not found an organic pumpkin butter…anywhere. So, I thought if I can find an easy and delicious recipe, I can make it organic. I have had to keep it constantly on hand in the fridge for my son to use on pancakes and waffles. When I ran out of cans of organic pumpkin I had stocked from the fall, I tried a new brand…it must have been much drier than ones I had used previously because even after adding extra liquid during the cooking process, it never reached the creamy consistency I had observed in prior batches. Still delicious, just drier. Going to make a new batch now and will watch my liquid from the beginning. So, just know, you may have to adjust your liquid depending on the pumpkin you are using. Thank you, Dana!!

    Reply
  30. Avatar for Average SuperwomanAverage Superwoman says

    November 20, 2016 at 9:52 am

    There is no canned pumpkin puree available in Ireland so I do my own (in all honesty I use butternut squash as it is more available, cheaper and downright tastes better). I’m not sure if this was the culprit or something else but my mix was too think to really bubble and after about 10 minutes of throwing a big pop every now and again, formed a steam filled bubble under the hot mix instead. I just made sure to mix it every once in a while and heated it for about 30 minutes in total and ended up with a lovely spicy spread! I finished my bikini fitness competition season a few weeks ago and am still reverse dieting out of the contest prep and low calorie options are really welcome! This stuff on a rice cake will save me a whole ton of willpower of not trying to eat the cake with nut butter (more than I’m supposed to at least- nobody is going to come between me and my nut butters!). I do love my squash all year and this is surely going to become a staple.

    Reply
  31. Avatar for JoeyJoey says

    November 10, 2016 at 7:38 pm

    I ended up with pumpkin applesauce. AND I’M PUMPED.

    I would like to actually make pumpkin butter, though. What brand(s) of puree might anybody recommend for this???

    Reply
  32. Avatar for Julia LibroneJulia Librone says

    October 31, 2016 at 5:54 pm

    Hi Dana, making this pumpkin butter as I type. It is delicious and easy. One tip, use a deep pot as it does splash out even on low heat. I plan on making pumpkin rugelach. I’ll send pics this weekend.
    Thanks, Julia

    Reply
    • Avatar for Julia LibroneJulia Librone says

      November 7, 2016 at 5:49 pm

      I made the Pumpkin Rugelach and it was delicious. I’d love to send you a pic but don’t know how.

      Reply
  33. Avatar for BriBri says

    October 17, 2016 at 6:08 pm

    Is it ok to use organic light brown sugar?

    Reply
  34. Avatar for Teddy CulpTeddy Culp says

    October 13, 2016 at 7:50 am

    I was wondering if I could can this recipe.. once made?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 13, 2016 at 11:00 am

      We haven’t tried it Teddy but certainly let us know if you do! I’ve also read somewhere that USDA advises against canning pumpkin butter because of how dense it can be, it’s hard to ensure that it has reached the proper temperature all the way through!

      Reply
  35. Avatar for AleAle says

    October 13, 2016 at 6:55 am

    This was SO easy and SO flavorful! I love the sweetness of the maple syrup in this. I left it for ~30 minutes because I had the time & it was perfect. Sharing with the office today!

    Reply
  36. Avatar for nathan zorndorfnathan zorndorf says

    October 12, 2016 at 12:23 pm

    Thanks for sharing the recipe. I made it, and it’s OK, but the flavours didn’t really come together and stand out for me. Maybe I did something wrong? Other people seem to have done it right :p still thanks for sharing this.

    Reply
    • Avatar for nathan zorndorfnathan zorndorf says

      October 13, 2016 at 12:45 pm

      update: I ate some of the butter with normal oats instead of steel oats and was a better so I think a part of it is that I just don’t like steel cut oats.

      Reply
  37. Avatar for IreneIrene says

    October 7, 2016 at 12:15 pm

    I just made this and all I can say is OMG SO SO GOOOOD I’m going to put some on cream cheese with crackers for a get together Sunday am with friends. This is the BEST PUMPKIN BUTTER EVER AND SO EASY TO MAKE. Followed recipe to a T and timing was perfect. TKS YOU ROCK and ‘m looking forward to many of your recipes.

    Reply
  38. Avatar for LaurenLauren says

    October 2, 2016 at 6:51 pm

    This was delicious! Mine looked the same as the picture. It made my home smell delicious and was perfect to spread on the pumpkin french toast bake. My brunch guests loved it :) Now I’m eating it with a bagel as a yummy treat! Mmm!

    Reply
  39. Avatar for michellemichelle says

    September 8, 2016 at 9:56 am

    Just wondering if can can this?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2016 at 11:09 am

      I haven’t tried it Michelle but I would suggest freezing it before trying to can it!

      Reply
  40. Avatar for SarahSarah says

    September 3, 2016 at 2:44 pm

    Have you ever canned this!? Id love to do so but Im not sure what would be the best process.

    Reply
  41. Avatar for RenaeRenae says

    August 29, 2016 at 9:38 pm

    Oh my goodness!! I just made this tonight and it is the best I’ve ever had! I have found a new love! And it goes perfect with the cool rainy weather we’re having here in Greeley, Colorado tonight!

    Reply
  42. Avatar for LiatLiat says

    August 12, 2016 at 11:43 pm

    Hi,
    I live in Australia and I don’t think they sell canned pumpkin puree here.
    Can I just steam a pumpkin and puree it instead? what do you suggest?
    Thank you

    Reply
  43. Avatar for JoannJoann says

    April 28, 2016 at 7:53 am

    I have an extreme tree nut allergy so I’m thankful for alternative “peanut butters”. Will definitely be giving this a try.

    Reply
  44. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    February 28, 2016 at 1:59 am

    Well I’m currently in college so I just get stressed in fall cause SO MUCH HOMEWORK. But this year it’s going to be so much better – cause I’ll be armed with this pumpkin butter!!!

    Reply
  45. Avatar for meghanmeghan says

    February 8, 2016 at 2:09 pm

    I want to make this for a friend, but she is allergic to citrus. Is there any other acid substitute for the lemon? I considered apple cider vinegar, but wanted to ask before braving it on my own

    Reply
  46. Avatar for PanyaPanya says

    December 23, 2015 at 5:34 pm

    I made the recipe as written a couple of weeks ago, with the suggested spice amounts to substitute for no pumpkin pie spice, and it was horrible. Even adding way more juice didn’t make it nearly sweet enough, the ginger was overpowering, and it looked nothing like the photos here — it was still sort of lumpy like the pumpkin looks straight out of the can. It was so thick, there was no way it was going to boil — there were steam vents, sure, but no boiling. I think part of the problem is that the canned purée I use is about twice as thick as it looks in the photos here

    I made it again tonight, upping the sugar to one cup, the syrup to 1/2 cup, adding 1/2 cup of water, and sending my husband to the store for actual pumpkin pie spice. It was still thick, but I actually got it to simmer this time without spattering all over the kitchen [using a big stock pot instead of a saucepan]. This version tastes great, and looks like the photos.

    Reply
    • Avatar for nathan zorndorfnathan zorndorf says

      October 12, 2016 at 12:25 pm

      I think it definitely needs an increase in syrup and sugar, and some water depending on the pumpkin puree you use.

      Reply
  47. Avatar for HelenaHelena says

    December 2, 2015 at 3:39 pm

    I want to make this and put the butter into jars to give as gifts. Can this be done? As long as they refrigerate it, right? I do not know how to do any kind of canning.

    Reply
  48. Avatar for TheresaTheresa says

    November 25, 2015 at 11:18 am

    So, so, delicious! I followed the recipe exactly as stated and it worked out perfectly. I made it on Sunday and plan to use it in your Pumpkin French Toast recipe on Friday as a post-Thanksgiving breakfast.

    I see most people have stored their butter in a glass jar, but since I didn’t have any I just ended up using my pyrex glass tupperware. I know it’s such a simple nuance, but do you think it will still store for at least two weeks?

    I’m hoping so, since I would love to see what else I can pair this with!

    Reply
  49. Avatar for KayceKayce says

    November 23, 2015 at 2:17 pm

    Could one use some applesauce instead of the apple juice- or is there another substitute you can recommend? Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 7:14 pm

      Just sub a little water (half the amount), and a little applesauce.

      Reply
  50. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    November 17, 2015 at 5:44 pm

    Thanks Meg! So glad you liked it!

    Reply
  51. Avatar for LiviaLivia says

    November 11, 2015 at 3:15 pm

    I tried the recipe exactly as indicated… I’m soooo disappointed. It doesn’t look at all as in your photo. It cooked for more than 1 hour, it didn’t turn out creamy at all. More like a sweet pure. I wouldn’t do it again :-(

    Reply
    • Avatar for LindsayLindsay says

      November 18, 2015 at 8:00 pm

      I also had this problem.. I mean, it tasted really good, but it definitely wasn’t ‘buttery’ at all!

      Reply
  52. Avatar for BarbBarb says

    November 8, 2015 at 11:26 am

    Ermahgerd!! I made this last night. So good. I put it on banana bread for my kiddos last night and they ate it up. This morning I put some on my toast and could not shut up about how good it was between each bite. Definitely a keeper. Can’t wait to try it in oats and other ways!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 9, 2015 at 6:31 pm

      So great! Thanks for sharing, Barb!

      Reply
  53. Avatar for EllenEllen says

    November 3, 2015 at 8:21 am

    Just made several batches this and am giving jars to friends for the holidays. It is perfect! I let is simmer for about 25 minutes.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 3, 2015 at 2:15 pm

      Great idea! I think I’ll do the same! This and granola make the perfect gifts!

      Reply
  54. Avatar for Jordanne LeighJordanne Leigh says

    October 26, 2015 at 8:59 pm

    This pumpkin butter is just perfection. I even had it on a toasted sandwich with ham and cheese!

    Reply
  55. Avatar for CarolCarol says

    October 25, 2015 at 3:19 pm

    Can I freeze this pumpkin butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:36 pm

      I think so, but I haven’t tried it. Let me know if you do!

      Reply
  56. Avatar for BriannaBrianna says

    October 25, 2015 at 11:28 am

    Made this to go with the Vegan Pumpkin Cinnamon Rolls, sooo delicious. Love how it turned out. I added a little bit more lemon juice and about 3/4 cup of apple juice, so good. (:

    Reply
  57. Avatar for HoudaHouda says

    October 24, 2015 at 7:26 am

    Your recipes never cease to impress me !
    This pumpkin butter looks fantastic ! I’d love to try it, but I don’t have any apple juice. What do you think I can use instead ?

    Reply
  58. Avatar for GwynethGwyneth says

    October 22, 2015 at 1:07 pm

    Wow, delicious! My family scarfed a considerable amount down with fresh, homemade sourdough bread and blue cheese, serious fall treat! I’m planning to use it to make pumpkin ice cream, thinking it’ll be more flavorful….
    Dana, I’m a huge fan of your site and recipes!! Shamefully, this is the first time I’ve commented, but have LOVED everything I’ve made, including the better than restaurant falafel, Grillable veggie burgers, peach crisp, raspberry sorbet, the iced coffee drink…. Totally delicious, my go-to site for inspiration in my recent embarkation into veganism. Thank you!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:58 pm

      Thanks Gwyneth!! xoxo

      Reply
  59. Avatar for WilliamWilliam says

    October 21, 2015 at 8:21 am

    Is this recipe can-able? It is pictured in a caning jar and I am hoping this might be able to be canned.
    Thanks,
    William

    Reply
  60. Avatar for CynthiaCynthia says

    October 13, 2015 at 8:01 pm

    This is SO good, and my kitchen smells fantastic! I didn’t have apple juice, so I peeled/cored/pureed an apple and just mixed it in. Really looking forward to putting this on toast in the morning!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2015 at 12:45 pm

      SMART! Glad you liked it, Cynthia!

      Reply
  61. Avatar for CassieCassie says

    October 10, 2015 at 7:03 pm

    Ugh, I could eat pumpkin butter straight out of the jar! It’s so sweet, buttery, comforting and slightly spicy at the same time!

    Reply
  62. Avatar for AlmaAlma says

    October 10, 2015 at 11:36 am

    Just made it now! My place smells amazing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 5:52 pm

      Yay!!

      Reply
  63. Avatar for Melissa at Eat. Lift. Play. Repeat.Melissa at Eat. Lift. Play. Repeat. says

    October 8, 2015 at 10:47 am

    I love pumpkin butter! I usually stock up on it when fall is over to get me through winter and spring! Now I’ll just make it when I run out :)

    Reply
  64. Avatar for KelleyKelley says

    October 8, 2015 at 7:43 am

    I’ll be honest: I was relieved when I scrolled down and saw the can of puree!

    Reply
  65. Avatar for best christmas giftsbest christmas gifts says

    October 8, 2015 at 4:58 am

    Love how simple and easy this recipe is! Thanks for guide.

    Reply
  66. Avatar for CharityCharity says

    October 7, 2015 at 9:30 pm

    This is brilliant! Thanks!

    Reply
  67. Avatar for Liv FayeLiv Faye says

    October 7, 2015 at 6:57 pm

    Hi Dana, this looks delicious! What do you usually have it with? :)

    Reply
  68. Avatar for TesiaTesia says

    October 7, 2015 at 6:54 pm

    You are one of my absolute favorite blogs to follow right now! And this post was like I was talking. I feel the exact same way about fall. LOVE it!! Can’t wait to make some of this yumminess!!

    Reply
  69. Avatar for LinzyLinzy says

    October 7, 2015 at 12:43 pm

    You always make exactly what I’m in the mood for.

    I made something similar to this last week, but I wanted to mix it up a bit. I ground up some pumpkin seeds and blended them with the Pumpkin butter. It’s not pretty, but it’s delicious. Plus, you get to call it double pumpkin butter. Try it sometime.

    Reply
  70. Avatar for WinonaWinona says

    October 7, 2015 at 12:18 pm

    Yummy! I’ve got an abundance of butternut squash that will do very nicely in place of pumpkin puree for this. My husband will be happy!

    Reply
  71. Avatar for Bethany @ Athletic AvocadoBethany @ Athletic Avocado says

    October 7, 2015 at 5:29 am

    I want to make this and put it on EVERYTHING!

    Reply
  72. Avatar for RebeccaRebecca says

    October 7, 2015 at 4:46 am

    Would it be possible to can the pumpkin butter ( using a water bath ) to preserve it even longer?

    Reply
    • Avatar for WinonaWinona says

      October 7, 2015 at 12:19 pm

      No–pumpkin isn’t acid enough. You could do it in a pressure canner, though.

      Reply
      • Avatar for ChelseaChelsea says

        October 15, 2015 at 6:40 am

        Even with the added lemon juice? I would like to make a big batch of this and preserve it using a boiling water bath.

        Reply
        • Avatar for KarenKaren says

          November 21, 2017 at 1:44 pm

          Actually no. You can’t can pumpkin butter. Not water bath or pressure cooker. Lemon juice is enough acid. Please google before you try. Lots of explanations about it.

          Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:44 pm

      I am not familiar with canning (little to no experience), but I would guess, yes!

      Reply
      • Avatar for Winona DaviesWinona Davies says

        October 15, 2015 at 2:35 pm

        I do lots of canning. Even with lemon juice I’d never risk pumpkin in a boiling water bath. Check out the USDA recommended ways to can so you’re safe.

        The pumpkin butter is wonderful for waffles!

        Reply
        • Avatar for SheaShea says

          October 26, 2018 at 2:05 pm

          I know this is an old post, but I stumbled on it now, I figured others might, as well. :-) The reason you can’t can it is because the pumpkin butter is too dense for the core to reach a safe temperature for processing. Pumpkin can’t be safely canned via any method if pureed. It should only be canned in cubes and then only pressure canned. For something like pumpkin butter (or any puree), it’s best to freeze it.

          Reply
          • Avatar for KarenKaren says

            October 31, 2018 at 1:29 am

            I too just stumbled onto this site. Sooo, dumb question, but I’ve never canned before either, so why is pumpkin BUTTER not safe to can because of it’s denseness, but yet we buy CANNED pumpkin??!
            What aspect am i missing in the whole chemical process between a home made butter/puree vs store bought canned pumpkin?? And what about the pumpkin butter available in stores? There must be an obvious answer that i am just missing about the process.

          • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

            October 31, 2018 at 8:10 am

            Hi Karen! Welcome to the site :) We am not familiar with canning (little to no experience) so we can’t say for sure, but the internet should have a better answer for you!

  73. Avatar for JaneJane says

    October 7, 2015 at 2:48 am

    Looks absolutely delicious, perfect to keep around to spice up any boring recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:44 pm

      Good thinking! Hope you love it, Jane!

      Reply
  74. Avatar for CristaCrista says

    October 6, 2015 at 8:24 pm

    uhm yuuummmmm

    Reply
  75. Avatar for MalorieMalorie says

    October 6, 2015 at 8:07 pm

    I like to use my own pumpkin purée instead of canned. Any idea what the equivalent of two cans would be in cups? Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:45 pm

      I think ~2 1/2 cups!

      Reply
  76. Avatar for Kathryn - The Scratch ArtistKathryn - The Scratch Artist says

    October 6, 2015 at 7:59 pm

    Love the sentiment about how this season inspires you to do more of what you really love. Spring tends to be more my season for inspiration but I am turning a new leaf (haha!). This fall I haven’t been my normal, depressed, summers-over-self…and pumpkin has played a significant role :-) I’ve never tried pumpkin butter but I am really intrigued. I am horrible around spreadable food…It’s like catnip to me. Here’s to spending more time doing what inspires us! <3

    Reply
  77. Avatar for TracyTracy says

    October 6, 2015 at 5:46 pm

    Can this pumpkin butter be used your pumpkin sugar cookie recipe?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:45 pm

      Yes!

      Reply
  78. Avatar for LeighLeigh says

    October 6, 2015 at 4:06 pm

    Wow a quick version… I can’t wait to try this. I was just reading about a long and drawn out double roasted version yesterday. 20 minutes sounds amazing! I will try it this week…

    Just a quick FYI about Maple grades – grade A is only the better grade if you are buying American made syrup – in Canada grade B which is ‘medium’ is the best – especially for baking and cooking.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:46 pm

      Thanks for the tip!

      Reply
  79. Avatar for Michele @ Two RaspberriesMichele @ Two Raspberries says

    October 6, 2015 at 4:05 pm

    oh my gosh! this is such a great idea Dana! it screams fall! loving this! ;-)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:46 pm

      Hope you love it, Michele!

      Reply
  80. Avatar for Sarah | Well and FullSarah | Well and Full says

    October 6, 2015 at 4:03 pm

    I’m the same way, Dana!! Even though I’m out of school, I still get that “back to school” feeling when the weather turns. And I hope it never goes away!! Even though fall is traditionally a season of endings – ending of warm weather, long days, blooming flowers – it still has the feeling of new beginnings, you know? And I think that’s because of school! :D

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:48 pm

      You get me, Sarah ;D Also, all of your creations lately have been ridiculously amazing! Keep up the good work!

      Reply
  81. Avatar for Karen ArdKaren Ard says

    October 6, 2015 at 3:37 pm

    I definitely need to try this! Looks delish!

    Reply
  82. Avatar for CarolineCaroline says

    October 6, 2015 at 1:21 pm

    Wow wow wow You never cease to amaze me

    Reply
  83. Avatar for Nicole @ Young, Broke and HungryNicole @ Young, Broke and Hungry says

    October 6, 2015 at 9:29 am

    Pumpkin butter is my favorite! I can’t wait to make this 20 minute version.

    Reply
  84. Avatar for ClaireClaire says

    October 6, 2015 at 9:06 am

    ooh so wanted to try this! Unfortunately, Belgian stores don’t stock pumpkin puree and pumpkin spice. Could I substitute with homemade pureed pumpkin? What would I substitute the pumpkin pice mix with?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 6, 2015 at 1:20 pm

      I include a DIY spice mix in the notes! And yes, you can absolutely sub homemade puree!

      Reply
    • Avatar for jenniferjennifer says

      October 24, 2015 at 2:25 pm

      You could use speculaaskruiden.. Guess they have that in Belgium as well. I’m from the Netherlands

      Reply
  85. Avatar for Hannah ElizabethHannah Elizabeth says

    October 6, 2015 at 9:01 am

    Ooh, yum, I <3 pumpkin butter, and this refined-sugar-free one had me so excited! Thank you, Dana! This looks like a great recipe for my brother and I to make together. :)

    Reply
  86. Avatar for Sydney | Modern GranolaSydney | Modern Granola says

    October 6, 2015 at 8:53 am

    I love how simple you make this. I’ve labored over pumpkin butter for hours before, so I’m so excited to try out your faster version!
    xx Sydney

    Reply
  87. Avatar for Emily | Robust RecipesEmily | Robust Recipes says

    October 6, 2015 at 8:08 am

    Yum! I am obsessed with pumpkin anything. I eat so much pumpkin and squash this time of year I sometimes worry that I may turn orange! This pumpkin butter looks amazing!

    Reply
  88. Avatar for Tatiana @ Om TatiTatiana @ Om Tati says

    October 6, 2015 at 7:56 am

    Ooh my goodness, this sounds so good! I can’t believe I’ve never even heard of it before. Looks like I’ll have to try this recipe!

    Reply
  89. Avatar for Bella BBella B says

    October 6, 2015 at 7:01 am

    This looks really delicious!

    xoxoBella

    Reply
  90. Avatar for KristinaKristina says

    October 6, 2015 at 7:01 am

    This sounds delicious, I would love to have this to mix it with greek yogurt and top it with some granola. I have some pumpkins laying around, I think they are going to turn into this!

    Reply
  91. Avatar for Samantha @ThePlantedVeganSamantha @ThePlantedVegan says

    October 6, 2015 at 6:58 am

    Yummmm! Love how simple and easy this recipe is! Thanks for sharing!

    Reply
  92. Avatar for Leah @ Grain ChangerLeah @ Grain Changer says

    October 6, 2015 at 6:56 am

    I’m totally with you on the fall thing – I love how the fresh air seems to usher in fresh starts. I have never made my own pumpkin butter, but have always wanted to, so I’m definitely going to give this a shot. Thanks for another great recipe, Dana!

    Reply
  93. Avatar for Sara @ Oats & RowsSara @ Oats & Rows says

    October 6, 2015 at 6:37 am

    Ohhhhh boy. This is happening ASAP!

    Reply
  94. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    October 6, 2015 at 6:29 am

    This pumpkin butter looks so yummy! I would seriously put it on anything breakfast-y. Mmm mmm.

    Reply
  95. Avatar for ElodieElodie says

    October 6, 2015 at 6:27 am

    How long can I keep it in my fridge ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 6, 2015 at 1:20 pm

      Mine kept for close to three weeks, but sometimes even longer!

      Reply
    • Avatar for M.l.M.l. says

      December 19, 2015 at 7:37 pm

      Up to 2 weeks depending on the freshness of your ingredients.

      Reply
  96. Avatar for Brittany RocheBrittany Roche says

    October 6, 2015 at 6:03 am

    Ohhh, this is so happening in our kitchen. Thank you! :)

    Reply

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