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.
Can you can this (as in water bath canning!) to give away as a gift?
Hi Kat,
So sorry, I have never tried that before so I am not sure how well that would work for you! Please let me know if I can help in any other way! xT
I followed the recipe but doubled it to have enough for the Spiced Pumpkin Maple Lattes, the Thanksgiving Cider Punch, and the Pumpkin Butter Cinnamon Roll Bread. I started with my slow cooker, but after 3 hours, I wasn’t pleased with how it looked, so I transferred it all to a pot on my stove for 30 minutes, stirring occasionally, and it came out perfect. I can’t wait until Thanksgiving to make the other recipes! So great, I took pictures! It tastes so good! I will have to make a latte tonight.
Hey Anita,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x
Instead of freezing could we put it in a jar and pasteurize it? Like with a jam or jelly?
Hi Aga,
So sorry, I honestly am not sure, I have never tried doing that before! Let me know if I can help in any other way! xx
Hey! Just wondering if I use two cans of 15oz each or 15oz total?? Also, I’d u don’t have apple cider, would you recommend using apple cider vinegar or apple juice? Thanks!
Hi Ashley,
You will want to use 2 cans that are 15oz each. I would use apple juice, do not use vinegar in this recipe:) Please let me know if you have any other questions! xx
Thank you!!
Could we possible sub apple juice?
Hey Olivia,
Yes, that would work for you! Please let me know if you have any other questions, I hope you love this recipe! xT
I’ve made this twice and it came out perfect both times. It was great the day I made it, but completely mind blowingly outstanding the second day. It gets better every time I dip into it. I made my own pumpkin spice mixture so it was a smidge different between first and second attempts, but each time it was great. It isn’t overly sweet, it is nice and rich, and works perfectly in things like the cinnamon roll pumpkin bread I love. Everyone who has tried it loves it. Tip: have some in your coffee, it makes it into a way more delicious pumpkin spice latte. Thank you for this, such a treat!
Hey Nicole,
I love to hear that this recipe was a hit, thanks for making it and sharing your review:) xT
This was very tasty. I halved the recipe as I am the only one in the family to eat it. Used it for the pumpkin ginger cookies and the pumpkin cinnamon swirl bread. Used the remainder in oatmeal for breakfast. So good!
Thank you Karen! 🙂 xT
Mine was thick from the beginning, too, but once it started to cook the flavors really came together. I added a little more cider as it cooked since I could tell it was losing moisture. It’s delicious.
So glad you enjoyed this pumpkin butter Christine! xT
Mine was thick still from the time I combined everything so once it came to a boil it was popping everywhere. Not sure about the ratio of purée to cider here.
Hi Sam! So sorry about that! Thank you for letting me know
Same as mine! I did it on the stove, and it was very thick from the get-go. I tried adding more cider to thin it out a bit, and then the flavor was definitely too heavy on the cider side. Lots of adding more syrup, more spices, but it never came to.
What else can you use pumpkin butter for?
I use it in cookies, breads, and all the things for fall haha!
I cannot recommend this recipe enough. It is my go-to fall recipe to make my house smell warm and cozy, is a perfect addition to a charcuterie board as a spread, and gives a flair to all my Halloween and Thanksgiving bevvies.
Thank you so so much Megan!! xT
Can I do 1/4 brown sugar and 1/4 maple syrup?
Hi Colleen! I haven’t tried that personally, but I think that should work well! xT
Fantastic recipe and a great hostess gift for the holidays but would love to know how to get the consistency to be more butter like. I’ve followed the recipe and tried different things – cooking less, cooking more, stove top or slow cooker and the consistency doesn’t seem right. Any ideas?
Hi Holly! Hmm I would maybe try cooking a little bit longer so it thickens? And maybe add a little less pumpkin puree if you’re wanting it to be more butter like? xT
Is this 30oz of pumpkin? Or 15oz?
I was wondering the same! 2 15oz cans or 15oz in total?
I made this today ! I didn’t have apple cider or juice and so I just substituted water and it turned out so yummy and flavourful 🙂
So glad you enjoyed this recipe Alexa! xT