Welcome Fall with this cozy Homemade Spiced Maple Pumpkin Butter spread! Smother it on toast, mix it in chia pudding, or swirl it in ice cream. I especially love using it in my Pumpkin Butter Cinnamon Rolls. The possibilities are endless!
Why You Will Love This Recipe
- So Easy to Make - You dump everything in a saucepan, simmer it on low and you let the stove do all the work! Clean up is also a breeze.
- Takes Less Than 30 Minutes - With our busy schedules, the last thing we want to do is to be in the kitchen all day.
- Requires Just 6 Ingredients - You just need 6 simple pantry ingredients.
- Perfect for Gifting - It makes for a festive gift to give your friends, family, coworkers and neighbors!
Jump to:
What is Pumpkin Butter?
Pumpkin butter is a sweet fruit spread that is made from pumpkin puree, sugar and spices. The mixture simmers over low heat until the flavors are concentrated and turns into a thick and rich spread. It's the perfect make-ahead treat, as it keeps for up to 2 weeks in the fridge! Wait till you see how easy it is to make!
Ingredient Notes
This Maple Pumpkin Butter only requires 6 simple ingredients!
- Pumpkin Puree - I use canned pumpkin. Just make sure it's 100% pumpkin puree and not pumpkin pie filling.
- Water
- Brown Sugar - The molasses from the brown sugar adds more flavor than white sugar. You can you dark or light brown sugar.
- Maple Syrup - For best results, use real maple syrup!
- Pumpkin Pie Spice - Not all pumpkin pie spice blends are created equal, so use a high quality blend. I love McCormick's and recently tried King Arthur's pumpkin pie spice and it was great!
- Vanilla Extract or Vanilla Paste - For another layer of flavor.
- Salt (optional) - Rounds out the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Homemade Maple Pumpkin Butter! Please find the detailed instructions in the recipe card at the end of this post.
Add water, pumpkin puree, maple syrup, brown sugar and pumpkin pie spice into a medium saucepan.
Cook over low heat until the mixture reduces by nearly half and becomes thick.
Turn the heart off and stir in vanilla and salt.
Transfer to mason jars and store in the fridge for up to 2 weeks. Enjoy!
Hint: Pumpkin butter is ready when it has thickened and has reduced down to nearly half. When you run a spatula through it, the mixture should not run or spread back into itself.
Substitutions
- For the Water - I wanted to keep this recipe simple, but feel free to use apple cider or apple juice instead of water.
- For the Pumpkin Spice - If you don't have pumpkin pie spice, you can use all cinnamon OR mix together 1 teaspoon cinnamon, ¼ teaspoon clove, ¼ teaspoon ginger and ⅛ teaspoon nutmeg.
- For the Pumpkin Puree - I used can pumpkin puree, but you can also make your own.
Equipment
- Saucepan with tall sides
- Jars - This recipe makes about 2 cups, so you'll need 2 jars.
Storage
- Homemade Pumpkin Butter can be store in an airtight jar, for up to 2 weeks in the fridge.
Top Tips
- Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains spices and sugar and is not needed for this recipe.
- Use a saucepan with high sides. The mixture does sputter quite a bit, so using a pot with deep sides is ideal.
- Stir often as pumpkin butter is reducing. To prevent the mixture from burning or sticking to the pot, remember to stir often.
- Stir pumpkin butter before serving. There may be some residual liquid when chilled. Just mix with a butter knife before enjoying!
FAQ
No, there is no dairy or butter in pumpkin butter. It is called pumpkin "butter" because of its velvety texture. It only contains pumpkin, spices and sugar.
It taste a lot like pumpkin pie, but without the eggs or dairy.
You can enjoy it on pancakes, waffles, french toast, english muffin and toast. Or you can swirl it in ice cream, cakes, and cinnamon rolls. You can also add it to your yogurt, chia pudding and overnight oats.
You May Also Like
Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Homemade Spiced Maple Pumpkin Butter
- Total Time: 30 Minutes
- Yield: 2 Cups
Ingredients
- 1 15 Ounce Can of Pumpkin Puree
- ¾ Cup Water
- 2 Teaspoons Pumpkin Spice
- ⅓ Cup (67g) Brown Sugar
- ¼ Cup (78g) Maple Syrup
- 1 Tsp Vanilla
- Pinch of Sea Salt (optional)
Instructions
- In a medium sized saucepan, combine water, pumpkin puree, maple syrup and brown sugar.
- Bring the mixture to a boil over high heat and then reduce down to low heat. The mixture will sputter like spaghetti sauce. Cover and simmer for 25 minutes or until the mixture has reduced to a thick paste.
- Turn the heat off and stir in your vanilla and salt.
- Transfer to clean glass jars and store in the fridge. Enjoy for up to 2 weeks!
- Prep Time: 5 Minutes
- Cook Time: 20 to 25 mins
Leave a Rating and Comment