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?
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.
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!
20-Minute Pumpkin Butter
Ingredients
- 2 15-ounce cans pumpkin purée (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
- Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
- 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.
- 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!
- 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.
- 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.
- 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.
Video
Notes
*Adapted from All Recipes.
*Nutrition information is a rough estimate.
Lynn says
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.
Thanks for sharing, Lynn!
Ginger Liss says
The recipe says it is 8 servings, but how many pint jars does it make?
This recipe makes about 2 cups (1 pint).
Alixandrine Mortemart says
This looks delicious, however, I was wondering if it would be okay if I omitted all the sweeteners, but kept everything else the same? I understand that it would be much more pumpkin-forward (which I’m more than okay with!), but I was hoping for some input from anyone else. Happy Holidays!
I don’t think it would taste very good, but if you try it let us know!
JJ says
What can be used to substitute apple juice?
Hi JJ, maybe sub a little water (half the amount), and a little applesauce? Or if you can’t have apples, another reader mentioned omitting the apple juice and having it turn out fine. Let us know how it goes!
Caroline says
Could you sub apple sauce for apple juice?
Perhaps! But you’d likely need to dilute it for enough moisture and it might not be flavorful enough. Let us know if you try it!
Teri Windorski says
This stuff is awesome. I need to know how to use it in making pumpkin bread. Thanks.
Ah! Good request. You could probably use it in place of pumpkin purée in this recipe and slightly reduce the sugar to taste.
Irene Cloyd says
Can this be then processed in a water bath or pressure canner to be canned for longer storage?
I’d think so, yes! Let us know how it goes!
Helen says
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.
RampageSuzy says
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!
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
RampageSuzy says
Apologies for forgetting to rate the recipe. 5 stars! The kids and I are really enjoying it.
Thanks so much! xo
Reagan says
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.
James says
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!
Justine says
Could easily sub normal brown sugar instead and use honey (if not vegan). This is a great recipe and better for you than a store bought version!
Kay says
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
Rachel says
I subbed apple cider for apple juice and it’s great!
Michelle says
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.
So glad you enjoyed it, Michelle! Thanks so much for the lovely review! Happy fall!
Erica says
The recipe was quick and easy and in one pan! I halfed it down to 4 cups because it’s going to be layered with your coconut cream for parfaits! Easy shiny smooth delicious!
Thanks for a sweet vegan treat!
We’re so glad you enjoyed it, Erica! Thanks so much for the lovely review! xo
Katie says
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.
Hmm, we aren’t sure whether that would work, Katie! Let us know if you give it a try!
Sarah says
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!
Great modifications, Sarah! Thanks for sharing!
Laura says
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!
Robynne Catheron says
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. ?
Afiqa says
Can I sub the apple juice with something else?
Just sub a little water (half the amount), and a little applesauce.
PacNWPam says
I subbed the apple juice with equal parts water and homemade applesauce and it was perfect! Delicious recipe <3
xoxo!
Laura says
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.
Cosamea says
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
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!
m. holliday says
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!!
Crystal says
I made a recipe with no modifications. Delicious!
Glad to hear it, Crystal!
Mary Anne says
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!
Cassidy Martin says
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!
Alice says
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.
Kirsten says
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).
Viktoriya says
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!
Doug says
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.
John says
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.
Tobias says
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.
Hi Tobias! You could try cutting down the maple syrup next time! As for now, adding more pumpkin might be the best bet.
Pam says
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.
Nicole Hoyt says
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!
Kim Hughes says
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.
Erika says
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.
Bekah says
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.
Hi! Yes you can!
sue says
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!!
Average Superwoman says
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.
Joey says
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???
Julia Librone says
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
Julia Librone says
I made the Pumpkin Rugelach and it was delicious. I’d love to send you a pic but don’t know how.
Bri says
Is it ok to use organic light brown sugar?
Teddy Culp says
I was wondering if I could can this recipe.. once made?
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!
Ale says
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!
nathan zorndorf says
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.
nathan zorndorf says
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.
Irene says
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.
Lauren says
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!
michelle says
Just wondering if can can this?
I haven’t tried it Michelle but I would suggest freezing it before trying to can it!
Sarah says
Have you ever canned this!? Id love to do so but Im not sure what would be the best process.
Renae says
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!
Liat says
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
Joann says
I have an extreme tree nut allergy so I’m thankful for alternative “peanut butters”. Will definitely be giving this a try.
Ana @ Ana's Rocket Ship says
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!!!
meghan says
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
Panya says
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.
nathan zorndorf says
I think it definitely needs an increase in syrup and sugar, and some water depending on the pumpkin puree you use.
Helena says
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.
Theresa says
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!
Kayce says
Could one use some applesauce instead of the apple juice- or is there another substitute you can recommend? Thank you!
Just sub a little water (half the amount), and a little applesauce.
Thanks Meg! So glad you liked it!
Livia says
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 :-(
Lindsay says
I also had this problem.. I mean, it tasted really good, but it definitely wasn’t ‘buttery’ at all!
Barb says
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!
So great! Thanks for sharing, Barb!
Ellen says
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.
Great idea! I think I’ll do the same! This and granola make the perfect gifts!
Jordanne Leigh says
This pumpkin butter is just perfection. I even had it on a toasted sandwich with ham and cheese!
Carol says
Can I freeze this pumpkin butter?
I think so, but I haven’t tried it. Let me know if you do!
Brianna says
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. (:
Houda says
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 ?
Gwyneth says
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!!!!
Thanks Gwyneth!! xoxo
William says
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
Cynthia says
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!
SMART! Glad you liked it, Cynthia!
Cassie says
Ugh, I could eat pumpkin butter straight out of the jar! It’s so sweet, buttery, comforting and slightly spicy at the same time!
Alma says
Just made it now! My place smells amazing!
Yay!!
Melissa at Eat. Lift. Play. Repeat. says
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 :)
Kelley says
I’ll be honest: I was relieved when I scrolled down and saw the can of puree!
best christmas gifts says
Love how simple and easy this recipe is! Thanks for guide.
Charity says
This is brilliant! Thanks!
Liv Faye says
Hi Dana, this looks delicious! What do you usually have it with? :)
Tesia says
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!!
Linzy says
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.
Winona says
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!
Bethany @ Athletic Avocado says
I want to make this and put it on EVERYTHING!
Rebecca says
Would it be possible to can the pumpkin butter ( using a water bath ) to preserve it even longer?
Winona says
No–pumpkin isn’t acid enough. You could do it in a pressure canner, though.
Chelsea says
Even with the added lemon juice? I would like to make a big batch of this and preserve it using a boiling water bath.
Karen says
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.
I am not familiar with canning (little to no experience), but I would guess, yes!
Winona Davies says
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!
Shea says
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.
Karen says
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.
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!
Jane says
Looks absolutely delicious, perfect to keep around to spice up any boring recipe.
Good thinking! Hope you love it, Jane!
Crista says
uhm yuuummmmm
Malorie says
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!
I think ~2 1/2 cups!
Kathryn - The Scratch Artist says
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
Tracy says
Can this pumpkin butter be used your pumpkin sugar cookie recipe?
Yes!
Leigh says
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.
Thanks for the tip!
Michele @ Two Raspberries says
oh my gosh! this is such a great idea Dana! it screams fall! loving this! ;-)
Hope you love it, Michele!
Sarah | Well and Full says
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
You get me, Sarah ;D Also, all of your creations lately have been ridiculously amazing! Keep up the good work!
Karen Ard says
I definitely need to try this! Looks delish!
Caroline says
Wow wow wow You never cease to amaze me
Nicole @ Young, Broke and Hungry says
Pumpkin butter is my favorite! I can’t wait to make this 20 minute version.
Claire says
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?
I include a DIY spice mix in the notes! And yes, you can absolutely sub homemade puree!
jennifer says
You could use speculaaskruiden.. Guess they have that in Belgium as well. I’m from the Netherlands
Hannah Elizabeth says
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. :)
Sydney | Modern Granola says
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
Emily | Robust Recipes says
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!
Tatiana @ Om Tati says
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!
Bella B says
This looks really delicious!
xoxoBella
Kristina says
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!
Samantha @ThePlantedVegan says
Yummmm! Love how simple and easy this recipe is! Thanks for sharing!
Leah @ Grain Changer says
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!
Sara @ Oats & Rows says
Ohhhhh boy. This is happening ASAP!
Katrina @ Warm Vanilla Sugar says
This pumpkin butter looks so yummy! I would seriously put it on anything breakfast-y. Mmm mmm.
Elodie says
How long can I keep it in my fridge ?
Mine kept for close to three weeks, but sometimes even longer!
M.l. says
Up to 2 weeks depending on the freshness of your ingredients.
Brittany Roche says
Ohhh, this is so happening in our kitchen. Thank you! :)