Easy Pumpkin Butter Recipe and Uses (2024)

This easy pumpkin butter recipe is made with fresh or canned pumpkin puree. You can make it in under an hour on the stove or in a slow cooker.

The first year we had a big garden, we planted both carving pumpkins and pie pumpkins. Making pumpkin puree is truly a labor of love.

It can take hours to make, and you don't get that much from each pumpkin. I only make pumpkin puree every other year because it takes so long.

Since you can't can pumpkin puree, I freeze it to use in recipes like this easy pumpkin butter recipe. I've used for pumpkin pies and other desserts. It has a brighter orange color and a slightly different flavor.

You can use homemade pumpkin puree in this recipe, or you can use canned pumpkin. Both work well.

This easy pumpkin butter can be made on the stove in under and hour or in a slow cooker in about 5 hours. The slow cooker version is thicker and I think melds the flavors better, but the stove top version is still very yummy.

Pumpkin butter is a yummy treat that's made from pumpkin puree, a sweetener, and some spices. This easy pumpkin butter recipe keeps the pumpkin flavor and has hints of spices, but the spices aren't overwhelming.

We love pretty much anything pumpkin here. I drink pumpkin spice coffee creamer, my dog eats pumpkin and peanut butter grain free treats, and I make pumpkin yeast bread to make French toast with.

Pumpkin Butter Uses

The first time I saw pumpkin butter, I wasn't quite sure what to do with it. Is it like a jam? Is it an ingredient for cooking? Do you eat it by the spoonful?

Yes. For all three.

Here are some pumpkin butter uses:

• Spread it on bagels or toast
• Dip fresh fruit like apples in it
• Add to yogurt
• Swirl into your oatmeal
• Add to French toast batter
• Top pancakes or waffles with it
• Spread on top of a plain cheesecake
• Top your ice cream or frozen yogurt with this easy pumpkin butter recipe

Recipes With Pumpkin Butter

Looking for recipes with pumpkin butter? Try one of these:

• Pumpkin Butter Crumb Bars
• Pumpkin Butter Pumpkin Loaf
• Spice Pumpkin Butter Muffins

Can I Can Pumpkin Butter?

Unfortunately, no. It's not safe just like canning pumpkin puree isn't safe. The viscosity, acidity, and water content varies too much from batch to batch, so it's not considered safe to can at home.

Even though you add sugar to the recipe, the pH can still be at an unsafe level. In fact, pH levels can vary from batch to batch with the same recipe and ingredients. Bacteria, including botulism, can grow as it sits on the shelf.

You can, however, freeze your leftover pumpkin butter. I make enough to freeze a few 8-ounce containers. I really like the Ziploc freezer containers, and they stack well.

Pumpkin Puree

You can make your own or buy a canned pumpkin. I've tried both the Aldi canned pumpkin and the Walmart brand organic pumpkin. Both are great for this easy pumpkin butter recipe.

Amazon has their own organic pumpkin puree. Yay for home grocery delivery!

Sweetener

I've used both white sugar and maple syrup. The maple syrup gives this a hint of maple and thus a slightly different flavor.

I've tried omitting the brown sugar, but I think it really needs it. If you are avoiding refined sugars completely, you could substitute it with maple syrup.

You could also use coconut sugar for the sugars. It's my preferred sugar alternative because it tastes like sugar. I haven't tried it in this recipe though.

Apple Cider or Apple Juice

The apple cider or apple juice give this a more complex flavor. I prefer apple cider because it has a richer flavor and is thicker. It's personal preference though.

Stove Top or Slow Cooker

The stove top version is quick because you cook it for about 45 minutes. The slow cooker version takes up to 5 hours, but you only need to stir it every hour or so.

The slow cooker version gets thicker because it cooks longer. It also tastes better to me because the flavors have more time to meld.

Ingredients

• 1 29-ounce can pumpkin puree (not pumpkin pie filling)
• 1/2 cup white sugar or maple syrup
• 1/2 cup packed brown sugar
• 1 cup 100% apple cider or pure apple juice with no sugar added
• 2 teaspoons ground cinnamon
• 2 teaspoons lemon juice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon real vanilla extract

Step #1

In a large dutch oven or saucepan or slow cooker, combine all ingredients except vanilla extract. Cook over medium heat on the stove or uncovered on low in a slow cooker.

Step #2

Bring to a simmer. Let simmer for 30 to 45 minutes on the stove or 4 to 5 hours in a slow cooker. Stir it occasionally to prevent sticking. Add the vanilla extract and stir well.

Step #3