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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.
My house smells amazing.
Just made this and it’s delish! I can’t stop eating it right out of the pan. Planning to make your cream cheese swirl cinnamon pumpkin butter bread tomorrow. Yum, yum, yum. Thank you!
Thanks so much! So glad you enjoyed this recipe! xTieghan
Just made 2 batches! It is my first year as a teacher…teaching high school English and I am going to use this daily on my peanut butter sandwiches ?! The other batch is for the cream cheese swirled pumpkin ? bread for tomorrow! I have a feeling I will be making this through December!!
Girl, even Ina Garten uses canned pumpkin. That’s basically like permission for the world. #thanksina
I used apple cider vinegar instead of apple cider…I’m guessing I’m in trouble?
So so delicious! It’s so worth it to make this instead of buying pumpkin butter from a store. It’s extremely easy and you can just leave it in the slow cooker and forget about it. Your house will smell like a magical, enchanted pumpkin wonderland!
Thanks so much! So glad you enjoyed this recipe. xTieghan
I don’t have apple cider (or access to it that I know of….hard to find in Spain) anyway to replace it with something else?
Thank you for your help!
I was wondering the same thing!
Hi there! I would say a little bit of apple sauce if you can find it! xTieghan
Apple cider is basically spiced apple juice. IMO it would probably work apple juice.
Would margarine work for this recipe ? I’m lactose intolerant…
It looks like there isn’t any butter in the ingredients. It’s just got a buttery taste to it, thus the pumpkin butter name (sorry, I know you were asking Tieghan but thought I’d reply!)
I haven’t ever tried this with margarine so I’m not quite sure! Sorry about that. xTieghan
Incredible flavor and incredibly easy. It almost felt like cheating to have made something so simple yet so tasty. I stored this in a cute jar in my fridge and have enjoyed swiping it across a sourdough Wasa cracker mid day. The ultimate fall treat for any occasion.
Hi Stephanie,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
Hi!
Would it be possible to jar the pumpkin butter and freeze it for later use? Or would the texture not be the same?
Hey Brittany,
I don’t see why that wouldn’t work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Exactly as you said it would be!!! Quick and easy to make..,, yummy spice flavor!!!! So good!!!
Hey Cindy,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Yum, I just made this and can’t wait to start using it! It was so simple and is so tasty! (I didn’t have cider so I used some applesauce.)
Hey Nicole,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
Are there any subs you would recommend if I can’t get apple cider? Thank you!!
Hey Christine,
You can use some apple juice. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I just made this (in preparation for making your cinnamon swirl chocolate chip pumpkin butter bread!!) and it is incredible! I did it the quick way and the apartment still smells incredible! It was so insanely easy (the hardest part was finding apple cider these past 3 weeks for some reason haha)! The maple syrup amount ended up being perfect just the way the recipe was written! Can’t wait to spread this on everything!
Thank you so much Ritu! I am really glad this recipe turned out so well for you! xTieghan
Too bad, I wanted to make gooey-chocolate-chip-cookie-pumpkin-pie / unfortunately, I have never seen a tin of pumpkin butter in France !!! When I saw that you were giving a recipe, I said to myself, owl, I’m going to be able to make this wonderful dessert !!! And no, it’s with cans. I’m going to test the pumpkin butter … We’ll see !!!
This cake looks so delicious, I can’t give up! Thanks to you
Hi Bozu! I hope you are now able to make all of the pumpkin desserts! Thank you so much! xTieghan
You said we could use brown sugar instead of the maple syrup. Would I use the same amount as the syrup? 1/2 cup?
Hey Jan,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have you tried this in a pressure cooker like the instant pot? Wonder if you could send some suggestions on making it there since I don’t have a slow cooker
Hey there,
I would follow the stove top instructions:) I hope you love the recipe! xTieghan
Making this as we speak! Super easy, uses all ingredients on hand and smells delicious! My only thing I would mention is that I had to use the smallest burner on the lowest heat, otherwise it is splattering EVERYWHERE. I I’m also found I needed to stir basically constantly, not often. If you have time maybe try the slow cooker version? Or maybe I need to use a different pot 🙂 Either way it’s delicious!
Hey Laura,
Thanks for giving the recipe a try! Yes, the slow cookers works well too:) Let me know if you have any other questions! xTieghan