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6 Ingredient Homemade Spiced Pumpkin Butter. Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and trust me, it tastes even better. It’s thick, creamy, sweet, and spiced perfectly with warm autumn spices. Spread this on your morning toast or use in your favorite baking recipes, either way this is sure to become your new fall spread.
You guys really have no idea how long I’ve been dying to share this pumpkin butter recipe with you all. I’ve wanted to make homemade pumpkin butter for years now, but just never got around to it. But when I made these cookies last November, I decided to make them using my own pumpkin butter. I finally experienced just how amazing homemade pumpkin butter really is. After that, I knew that next year I had to share my spiced pumpkin butter recipe with you guys.
It’s just too good and too easy.
But that was almost a year ago! Since then I’ve used this spread in so many recipes…a few that I’ll be sharing over the next few weeks. Very, very excited.
When it comes to pumpkin, it’s not something I’ve been obsessed with my entire life. In fact, I’d never even had pumpkin pie (or pumpkin anything for that matter) up until a few years ago. Pumpkin is just another one of those foods that my parents never served my brothers and I. So I never really experienced it until I started cooking and baking myself.
Of course, once I cracked open my first can that was it. I started cooking and baking up my very own pumpkin patch worth of pumpkin recipes I realized why it is so well loved by most of the world. To date, I think my favorite recipes are the pumpkin tart in the HBH cookbook, this pumpkin fettuccine, and these pumpkin chai snickerdoodles.
Ummm, just typing those out has me so excited. Love this time of year…
When I set out to make this pumpkin butter, I had it in my head that I HAD to use real sugar pie pumpkins and not canned pumpkin. So, I spent the day working on the recipe. After going through multiple sugar pie pumpkins I finally came to the realization…I think canned pumpkin is just the better, easier, way to go.
To all the bakers out there yelling at me to use real sugar pie pumpkins, and to make my own puree, I’m sorry, but not really. Sometimes life gives you shortcuts. You shouldn’t always take them, but sometimes you should. And in the case of homemade pumpkin butter, you should take this shortcut and use the canned pumpkin.
It’s better. It’s easier. And it’s essentially the very same thing, simply pumpkin. This is my favorite canned pumpkin puree, it’s perfect every time.
Since I originally started out using actual sugar pie pumpkins, a lot of the photographs include them. They don’t really belong in this post, but they were just too cute not to include. So sorry if that’s confusing, but I love the photos…
Moving along now.
As I mentioned this is one of the easiest recipes to make. It requires only 6 simple pantry staple ingredients. It can be made in thirty minutes, or you can make it low and slow in the slow cooker, either way is great.
For the ingredients, you will need the following:
– canned pumpkin, again this is my favorite.
– apple cider, homemade if you have the time.
– real maple syrup, for sweetness.
– vanilla extract, a must.
– pumpkin pie spice, for all the autumn flavors
– cinnamon, for a little extra cinnamon boost, because it’s my favorite.
You see? Pantry staples, meaning you have no excuse not to get up and make this today. Just throw everything in a pot on the stove top, or in your slow cooker, simmer until it’s thick, creamy and done.
Also, I prefer a not-too-sweet pumpkin butter. But if you’d like a pumpkin butter that’s a little sweeter, add more maple, a tablespoon at a time, until it tastes just right to you! And if you don’t like maple, I recommend using brown sugar.
Try spreading this on your morning toast with a little butter. Stir it into you coffee with a touch of whole milk and make a latte. Or use it in place of pumpkin puree in your favorite baked pumpkin recipes. So many fun options with this spread.
Highly recommend making this soon and using it throughout October, November and December. It will keep in the fridge for up to a month, AND it also makes really cute homemade gifts for friends and family. Great for the upcoming holiday season too.
Lastly, if you slow cook this all day, your house is going to smell like a pumpkin spice candle, and it’s the coziest thing ever. You just have to love this recipe!
If you make this spiced pumpkin butter, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
6 Ingredient Spiced Pumpkin Butter
Servings: 32 2 TBS servings – makes about 4 cups
Calories Per Serving: 16 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cans (15 ounce) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
Stove-Top
- 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Slow Cooker
- 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
YUM
Yum on its own. Yum in my coffee. Yum in my pumpkin baked goods. Yum smells in my house. And it’s so easy!! I’ll never buy pumpkin butter from the store again.
Hey Ashley,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
So crazy easy to make. Thank you!!
Also, I added a fat dollop of it to my morning oatmeal and it was fantastic 🖤
Hey Abbey,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
Wow- this is fabulous. Made because I was desperate to make the cream cheese pumpkin bread (baking now) and could not find the pumpkin butter at TJs. So glad I made myself. I cut the recipe in half- given how delicious full recipe would not have been too much! Thank you for a fabulous recipe!
Hey there,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
This is so delicious and so easy! It’s going to be such a hit on Thanksgiving and beyond. Thank you, Tieghan:)
Hey Karen,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Do I need 15 oz total pumpkin? Or 30 oz?
Hi Rachel,
You will need 30 total ounces:) I hope you love this recipe! xx
Delicious! Made this in preparation for the Chocolate Chip Pumpkin Pie recipe, which is baking in the oven as we speak😉. Of course, I had to taste and, oh my, I’ll be handing out to a few of my friends as the recipe made for a couple more jars.
Hey Rhonda,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
Do you think apple sauce (maybe thinned with water?) would work on place of cider? I actually have everything else on hand and was hoping to make it for the white chocolate chai pumpkin snickerdoodles.
Thank you!
Hey Allie,
So sorry, I’ve never tried that:) I would stick with using apple cider or apple juice for this recipe:) Please let me know if you have any other questions! xTieghan
Hey Tieghan – I made the mistake of using a “homemade pumpkin pie spice” aka guesstimate of the usual suspects and now the final batch is a little heavy on the allspice/cloves. Any ideas for dulling those flavors? Thanks!
Hey Liz,
Thanks for giving the recipe a try! I would app more pumpkin puree! I hope this helps! xx
You nailed it kid! I say kid with all due respect to you as a successful grown woman whom I consider an internet/IG pal
Hey Kelli,
LOL fantastic:) I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
This pumpkin butter is excellent. I did end up needing to cook mine for longer than listed but it turned out delightful. I put this in my morning yogurt and have used it to make cookies and bread. All delicious. I’m excited to use it for even more recipes.
Hey there,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Could I can this? I think it would be awesome for gifts.
Hi Josie,
So sorry, I really am not sure, I’ve never tried canning. Please let me know if you give the recipe a try! xx
The official take on canning pumpkin butter is no — it’s too dense to can safely. It’s the same reason canning authorities (Ball, Canning Diva, etc.) do not recommend canning purees (apple, pumpkin, squash, etc.). But you can cut pumpkin in 1-inch chunks and can those, then use that for a puree at the time you need it. If you wanted to gift pumpkin or apple butter, it should be considered a short-term refrigerator item or a longer-term (up to 6 months) freezer item.
WOW – so yummy! I made this in preparation for making the cream cheese swirled cinnamon pumpkin coffee cake and now I am really excited to make that!
I halved the recipe for anyone who is curious about that. The only thing that’s hard to cut in half is the apple cider, I used a little less than 3 tablespoons and it worked out great
Hey Ashley,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
I know you said brown sugar can be used in place of the maple. Does that mean I can use brown sugar to completely replace the maple?
Hi Dominique,
Yes, that will work well for you:) Please let me know if you have any other questions! xT