20-Minute Pumpkin Butter

Worked perfectly and was a hit with the whole family!

I like pumpkin things like bread, pie etc. and I thought I would like this. To me it tastes too much of just canned pumpkin. The sugar and flavors were not enough I guess. On the other hand my partner who likes absolutely everything does like it.

Bomb.com!!! And so darn easy 🙌🏼
I just used it in your dessert tamale recipe (absolutely delish!) but had plenty leftover. I ended up making a little snack with plain coconut yogurt (GT’s cocoyo brand) a generous dollop of the pumpkin butter, and sliced pear. The combo had me dancing in my kitchen. What a way to welcome my tastebuds to the changing season🍁

Delicious. I skipped the maple syrup and used a little less sugar and it was absolutely delicious. Can’t wait to spread it on toast tomorrow morning.

Holy moly this is the first time I’ve ever tasted pumpkin butter and I made four little pots as Christmas gifts and there was a moment where I seriously considered keeping it all for myself.

I’m not going to though. Because sharing is caring. (and I saved a bit for myself to use over the next month)

This is pumpkin butter is utterly delicious and a strong competitor for my typical seasonal apple butter obsession.

I “canned” these. I let it boil for about 35-40 minutes because I enjoy the intensity and depth and 10 seconds of different flavor bombs in my mouth that come from that experience, and then used a standard canning procedure so that the jars stay sealed and last for a longer time (and take up less space in the freezer). Once you’ve disinfected the jars, you just put the boiling pumpkin butter into canning jars and then cover them, put them in a pot covering each jar with water, and boil for ten minutes. Boom: sealed.

OMG. I’m commenting before I even put all the ingredients away. This is to die for. Pumpkin lovers unite and take over! I tried it on some homemade granola with a dollop of frozen So Delicious CoCo Whip on top and said out loud, to no one, “Holy *bleep*-ing *bleep*!”

This is so easy and much better than store bought. One pot + zero chopping= YES. I didn’t have any apple juice but I did have an apple. I finely shredded most of it and added a little water until it equaled the amount of apple juice called for. Perfect! I also dipped some of the leftover apple into the final product. Wowzers- that is a great combo. Homemade pie crusts intimidate me so I’m excited to use this in your pumpkin pie parfait recipe. Thank you!

I love this recipe! I have been looking for something like this forever. I used to buy pumpkin butter all the time. Now I can make it fresh at a fraction of the cost. This tastes way better than the store-bought kind. Best of all, I used the Swerve brown sugar to make it sugar-free and now it’s only 1 WW point!

This was absolutely delicious! I used one 15 oz can of pumpkin and 15 oz of homemade pumpkin puree (from the roasted pumpkin recipe). Originally I was going to try to reduce the sugar, but decided to make as written. So happy I didn’t tweak anything because it is so good! Can’t wait to try the pumpkin chocolate chip cookie recipe!

Like another commenter, I needed to sub ACV for lemon juice because that’s what I had (half the amount, like they did). I also was looking to reduce the sugar a bit while keeping the flavor, so I did 2T molasses rather than coconut sugar and 1T maple syrup rather than the quarter cup and then sprinkled in some baking stevia to taste. I’m pleased with how it turned out and now I can safely let my kids use it without them running wild from the sugar afterwards! 😂

Thank you! Making 1/2 of this batch as I have made this bath and filled 2 jars! I love you thanks again for this! Keeping me going through, I started literally pumpkin flavors October 1st, I can hardly wait to see how December becomes! YES!

I’ve seen pumpkin butter in stores before and never understood what someone would use this for, but when I saw the Pumpkin Chocolate Chip cookies recipe you posted recently, I wanted to try it! I thought it would be way more complicated to make pumpkin butter, but was amazed at how simple it seemed once I saw the recipe. I used brown sugar and it turned out so delicious. The only thing was my simmering was a bit messy so I left the pot half covered. I probably cooked it for a few extra minutes too. I’m going to have to keep pumpkin puree in the pantry because this is incredible. Can’t wait to add it to oatmeal too. The chocolate chip cookies are in the oven as I’m typing this!

This is so yummy. It reminds me of apple butter …. which one can also make vegan! In addition you can make vegan cinnamon sugar too. This has lasted a lot! If you’re not making a lot of things or don’t plan to use on pumpkin waffles or other such breakfast types of foods (or brunches) then make half! This resulted in two jars! Of which I only needed one but it’s all good. It’s a great gift this way! Just put a cute label with a use by date and then a cute fall ribbon and there you go! Xoxo

I made this today and I am thrilled. I used fresh pie pumpkins that I roasted in the oven instead of buying canned pumpkin. I love using fresh ingredients that were grown locally. I’m looking forward to using it as a dip with apples and. Other things.

I made this recipe using orange juice instead of apple and lemon. You can definitely taste it, so I added extra spices and some vanilla to try to cover it up. I also couldn’t figure out how to make it so smooth and shiny, but that seems more likely due to user error and maybe my substitution :) Can’t wait to try this on my oats in the morning!

I made a half batch as there are only two people in my house. I cooked it just a bit longer than 20 minutes and it came out quite thick and pretty smooth not quite as shinny as the picture but yummy just the same. I will do this again and experiment with different flavors and how much cinnamon I use.

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!

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

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.

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!

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!

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. ?

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!!

I made a recipe with no modifications. Delicious!

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!

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!

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.

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!

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.

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.

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.

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.

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!

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.

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!!

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.

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

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!

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.

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.