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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.
Yummy end result for minimal effort!
Hi Lexy,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
Hello! I saw other recipes use apple juice. Can I use that? I couldn’t find apple cider 🙁
Never mind! I found it in the comments ?
Hey there. I stumbled upon this delicious looking recipe and I had a question come to mind. I was wondering if I am able to can this? Either pressure or water bath? And what is the recommended steps for it? Thank you and I will definitely be making this yummy pumpkin goodness this fall ? Have a blessed day!
Hi Catorina,
So sorry, I’ve never tried either of these with this recipe:) Let me know if you try it out! I hope it’s delish! xT
Hi Jess,
Sure, apple juice will be fine for you to use:) I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
This is so yummy and much more affordable than store bought! Thanks! Can I freeze this?
Hey Megan,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! Yes, you can freeze. ?xTieghan
Last year I planted about 6 different types of pumpkins to determine which are the best for baking with. Sugar pumpkins are not the way to go. They have a mealy texture and watery consistency. Jardale, cheese, or porcelain doll varieties would probably make a more delicious pumpkin butter and are the best for pies.
Let me know if you give the recipe a try! xTieghan
you have stated the following within a month’s worth of questions about this recipe:
December 10, 2021 at 5:51 AM
“The recipe is fully correct and does not need to be updated, I really don’t know why there is so much confusion. You will want to use 2 (15 ounce) cans, equaling 30 ounces. Those who chose not to follow the recipe correctly had issues. Please let me know if you have any other questions:) xTieghan”
November 23, 2021 at 9:02 AM
“Sorry for any confusion, this recipe calls for 2 cans of puree, please follow as is! xTieghan”
November 15, 2021 at 12:08 AM
“Hi Christy! Just a total of 15 oz, so one can! So sorry about that! xTieghan”
November 9, 2021 at 11:38 AM
“Hi there! Yes, it’s 15 oz total puree! xxTieghan”
this is the source of confusion. i would really like to make this recipe, i have two pie pumpkins languishing on my counter, but i need to know how many total ounces are required to make a single batch.
Hi Liz,
You will want to use 2 cans of puree each 15 ounces. I hope you love the recipe! xx
thank you <3
I love Tieghan and her recipes! But does anyone else feel like we’re being gaslit in the comments lol
Hi Erika,
Is there something I can help with? If you are asking about the pumpkin puree it is 2 15-ounce cans. xTieghan
Hi Tieghan,
I was not asking about the amount of pumpkin, but thanks! Just would love to hear some recognition that there has been conflicting information in the comments, that’s all!
It would also help you! It would prevent questions about this from future readers!
xo, Erika
Hi! Is there something else I can substitute the apple cider with? Where I live is very hard to find it and I really want to try this recipe!
Hi Ary,
Apple juice will also work! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey Tieghan!
I have made your apple butter and it was so delicious I thought I’d try the pumpkin butter! After scrolling through some comments though, there seems to be some confusion about the amount of pumpkin. I don’t think the recipe itself is confusing, to me it clearly states two 15 oz cans of pumpkin for a total of 30 oz.
However, I noticed that you have said different things regarding the amount of pumpkin in the comments! In some comments from October and November 2021 you replied that the total amount should be 15 oz, but then later in December you have been replying that 30 oz is correct. I think this is why some people are confused 🙂 perhaps you could correct whichever replies were incorrect to clear it up?
In any case I’m excited to try this! Thank you!
Hey Eri,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Thanks for sharing your feedback. Have the best weekend! xTieghan
Um….
I am still very confused if the recipes calls for 15oz of purée or 30oz of purée. I have read all of the comments and am still confused. Can the recipe be updated to indicate the correct quantity?
Hi Molly,
The recipe is fully correct and does not need to be updated, I really don’t know why there is so much confusion. You will want to use 2 (15 ounce) cans, equaling 30 ounces. Those who chose not to follow the recipe correctly had issues. Please let me know if you have any other questions:) xTieghan
Can I sub apple juice for the apple cider? I’m halving the recipe and using for your pumpkin snickerdoodle white chocolate chip chai cookies, if that matters. I’ve made this pumpkin butter many times before (with apple cider) and it has turned out great, but I couldn’t find any at the store today, so I grabbed some apple juice instead.
Hey Tara,
Totally, apple juice should work just fine for you! I hope you love the recipe! xTieghan
I made this exactly as instructed and it came out delicious. I mixed a couple spoonfuls with plain Greek yogurt for breakfast…yum!
Hey Maria,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
I’m glad I didn’t read the comments before making because they were confusing. I used TWO 15oz cans as that is how it reads to me. This the only way it would make 4 cups too so, I figured two cans had to be right. It came out great and thickened nicely in the crockpot. Not sure if I did it wrong by doing it that way but it still came out yummy and it smelled a million times better than any candle! Can’t wait to use it for Thanksgiving and this is also an awesome gift idea!
Hey Sarah,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
The recipe is very confusing. It says two CANS of pumpkin purée but a comment further down says that it’s supposed to be two CUPS. I made it with two cans and doubled up on everything else and hoping for the best.
Hey Lauren,
Sorry for any confusion, this recipe calls for 2 cans of puree, please follow as is! xTieghan
It reads as 2 15oz cans. Is that right? The purée you have linked is also a 15oz can. If it’s 2 15oz cans, the rest of the ingredients need to be doubled in order for it to come to a boil.
Or do you mean a total of 15oz which would be 2 7.5oz cans of purée (which I have never seen in a store)?
There’s lots of confusion on this in the comments. Updating the recipe for clarity would be helpful.
Hi Lauren,
Sorry I really don’t know why there is so much confusion here. The recipe calls for 2-15 ounce cans of puree and then you will follow all of the measurements as is. There is no need to double the ingredients, the measurements are for 2 cans of puree. There is no need to update the recipe, people have been making it with the instructions listed for years. I hope this clears everything up. xTieghan
Hey Tieghan,
Just made this recipe for another pumpkin bread recipe (which so excited to try! Gotta let it cool ?) was wondering if you could use this butter to spread on like graham crackers too or should I stick to the bread? Wasn’t sure if I could service it that way b/c it’s yum but wanted your opinion before I served at such! Thanks so much!
Hey Desiree,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Sure, that would be yummy! Happy Thanksgiving! xTieghan
I tried this tonight but did 2 (15 ounce) cans. I tried doubling the other ingredients but it still never came to a boil?
Hey Julia,
If you doubled the ingredients you will have wanted to double the puree as well. Did you not allow it to sit on the stove long enough? There’s really no reason this wouldn’t come to a boil. Let me know how I can help! xTieghan
How much will the recipe make? It says 4 cups, but if I’m only using 15oz total I’m not sure how that is so..
I’m wanting to use it for the pumpkin cream cheese bread recipe, and I want to make sure it’s enough..
Hey Steph,
The recipe will make enough for the bread, anything leftover you can always freeze. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! I made this tonight and I was halving the recipe and I got confused by the directions and added the whole 15 oz can of pumpkin purée but half of everything else. Could I just throw the butter back in the pan over medium heat and add the rest of the ingredients or do I have to start over?
Hey Meghan,
You could just add the remaining ingredients, it should be totally fine! I hope you love this recipe, please let me know if you give it a try! xTieghan