Next Post
Homemade Broccoli Cheddar Cobbler.
This post may contain affiliate links, please see our privacy policy for details.
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.
I had fun making this. Husband walked in and said “oh man yeah“!
Smells and tastes great with coffee, pancakes, toast, biscuits, anything! Also looks pretty in mason jars for a quick and easy gift.
Hey Karlee,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
We dont have canned pumpkin puree in the UK. Can I make my own by roasting and then mashing?
Yes, you can use real pumpkins. You will need to use the ones called sugar pumpkins. Not the large ones we carve, or the ones called “mini jacks”. I cut them up and steam them in a little bit of water. I guess you could roast them too. After I steam them I remove the meat and put through a food mill. Then put the meat in cheesecloth, in a sieve, over a bowl and let set in the fridge overnight to drain out any excess water. It freezes well in little containers. I separate into one cup measurements. One cup is for pumpkin bread and three cups makes a pie. I have frozen them in baggies too.
I buy canned pumpkin on Ocado or at large Sainsbury’s (on the American shelf). I’ve also found it on Amazon.
Hey Suzanna,
You bet, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xT
Lovely recipe! I haven’t made pumpkin butter in a few years, and I wanted a recipe with clean ingredients, so this was just what I wanted. I used unfiltered apple juice since I already hd a bottle, and I cut the amount of syrup in half, since I don’t need a lot of sweet. I also kept the vanilla to 1 tsp., and I added 1.5 tsp. of apple cider vinegar for just a hint of tart/acid to help balance everything. Thanks!
Hey Sara,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Yes, you certainly can use real pumpkin. You will need to find the ones called sugar pumpkins. Not the large ones and not the “mini jacks”. Cut them up and steam them till they are soft. Take out the meat and put through hand held food mill. After it’s milled put the meat in cheesecloth, in a sieve, (over a bowl) overnight to let the water seep out. It makes it thicker. I measure out into one cup containers and freeze. One cup is used for pumpkin bread and three cups for a pie.
I made this specifically for her Cream Cheese Swirl Pumpkin Bread recipe. Amazing!! SO FALL! The only thing I did differently was use organic apple juice instead of cider and it turned out magically! I also halved the recipe and it filled two small glass jars or about 1 total large size I would think. I ended up gifting one to a neighbor. 🙂 Thanks Tieghan for the amazing recipes as always.
Hey Chelsea,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I would like to make this in the instant pot because I don’t have a slow cooker. I know this is a setting option, but I’m not sure how it would work for this recipe.
How would this be converted to an Instant Pot recipe?
Hey Cait,
For best results, I would follow the stove top instructions for this recipe! Let me know if you give it a try! xx
I made this with the pumpkin punch and it was absolutely delicious and a MUST for that!
Hey Holly,
Thanks so much for making both of the recipes:) So glad to hear they were a hit! xx
Yes my house is scented with pumpkin butter. Warm and cozy too. Can’t wait to share this with the ladies next week at a week long workshop. Yummy!
Thanks so much Marcy!
Our thanksgiving is next weekend and looking for other recipes that use pumpkin butter. Can’t wait to try it. I will use it in the sangria and maybe pancakes. Thank you.
Thanks Judy! I hope you love the recipe! Happy Thanksgiving! xx
I’m thinking of doing this in a pinch I have everything but the apple cider. Would it be weird to use pineapple juice? That’s the only thing I have on hand.
Use it in her pumpkin punch! It’s on her site here. I made it last night and it was DECADENT
Hey Michelle,
Unfortunately, I don’t think the pineapple juice would be your best option! I would grab some apple juice:) I hope you love this recipe! xT
I just made this for the first time so I could make the pumpkin butter chocolate chip pancakes. The butter was PERFECTION!! I can’t wait to enjoy it all season long!! The pancakes were super yummy, too!!
Hey Lou Ann,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
If you double, or even triple the recipe in the slow cooker, will this change cooking time? Looks so delicious and want to make plenty to share!!
Hey Deb,
I would cook for at least 6 hours and be sure your pot is large enough for all of the ingredients! I hope you love this recipe, please let me know if you give it a try! xx
Sounds so easy! Do you think doing a water bath canning will allow for longer storage?
Hi Annette,
I’ve never tested this, but it could probably work! Let me know if you give the recipe a try, I hope you love it! xx
Hi! I can’t wait to make this tomorrow, I have a question about your story saying you made the whipped salted pumpkin butter out of this. Is there a certain amount you used of this pumpkin butter, salt and I believe you said vanilla? Or did you just eyeball it? Also how long would that last in the fridge? Thank you!🤍
Hey Brittani,
To be honest, I really didn’t measure anything! I just mixed some of the pumpkin butter with salted butter and sprinkled in some vanilla:) You really can’t mess it up! I hope you love the recipe!! xTieghan
Can you can the butter in small mason jars so it lasts longer and if this is possible will you please post the process.
Thank you!
Hi Carol,
Do you mean like canning the pumpkin butter? I’ve never tried that, but you could certainly put it in any size jars that you like! xT
Thank you for the easy on the recipe! Absolutely, not going to cut up a pumpkin–a real deal breaker. lol Thanks Tieghan!
Lol thanks so much Kimberley, I hope you love the recipe! xx
Recipe is perfect, no issues with the ingredients or instructions,
Just deliciousness in a jar 👍❤️😋 Thank you
Hey there,
Awesome! I am so glad to hear that this recipe was tasty for you, thanks for making it! Hope you’re off to a great weekend! xx
Hi! This recipe looks amazing, but is there anyway you could not use pumpkin butter and still get a good rich flavor?
Hi Rylee,
So sorry, I’m not sure what you are asking….are you referring to the pumpkin puree? You definitely need that for this recipe:) Please let me know if you have any other questions! xx