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Cinnamon sticks beside a jar of homemade Pumpkin Butter
4.57 from 30 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

  • 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)