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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.
Sorry I am the millionth person to say this but I’m still unsure about the amount of pumpkin…it says “2 cans (15oz) pumpkin puree” & the link is a 15oz can. (I’ve never seen a 7.5oz can). I would assume this means 2 15oz cans of pumpkin but I know you told others only 1 can. Maybe it was meant to say 2 cups? Can you update the recipe so I can stop being paranoid? Ha. Can’t wait to make it. Thank you!
It’s 15 oz total! So sorry for the confusion! xTieghan
I don’t have access to Apple cider (living overseas) is there something else that would work as a substitute?
Applesauce or Apple juice! xTieghan
Can you can the pumpkin butter to save for longer or is this recipe something you can;t do that to? I love it! Thank you!
Hey! You can definitely save the pumpkin butter for longer 🙂 xTieghan
This looks delicious! I’m about to make my first batch, which cooking method would you recommend? Or are they both equal in quality? Thanks!
Hi there! They are both equal in quality I would say, so it’s just whatever works best for you! 🙂 xTieghan
YUM!! I halved this recipe since I am making it for the pumpkin cream cheese bread and it is soooo good. I added a little extra apple cider and maple and it came out the perfect consistency. Love your recipes! Ill definitely be making this again!
Definitely did NOT make 4 cups(more like 1 cup), but also definitely delicious! I went with the slow cooker method (I had Halloween movies to watch ?) and i would recommend sticking towards the 3 hour mark instead of 4, as the edges were burnt when checking on it at the 3 hour 25 min mark before uncovering it at the end.
Same! I wish I had read your comment before making this. I’ll have double the amount needed now! ? Should have enough pumpkin butter to last me allllll season! In the process of making it now….can’t wait for the results!
Hey Paige! That sounds sooo good! Thanks so much for giving this recipe a try 🙂 xTieghan
I am so confused as to how much pumpkin to use. Is it 2 cans, 15 ounces each? Or 1 can, 15 ounces total? The comments seem to show both answers. If the yield is 4 cups I would think logically that is 2 cans but I would love to hear that confirmed by Tieghan!
Thanks!
Hi Andrea! It’s just 15 oz total 🙂 xTieghan
That is a clutch reply. I was mentally thinking about a trip to the store, and now I can skip that!
Thanks! Can’t wait to make it!
I am so glad I read this! I bought 2 cans which are both 15 ounces! Thanks for clarifying . I cannot wait to make this. 1 15 ounce can – got it!
I was not so luck to read this before starting and used two cans (15oz each) but same measurements for everything else! Yikes! Read this question just in time. So I guess I have a lot of pumpkin butter on my hands ?
If the recipe is only supposed to use 1 can, you should update it in the ingredients list. Currently it says “2 cans (15 oz) pumpkin puree”- to me that’s 2, 15 oz cans. I don’t see how it can make 4 cups if only one can is used however. This is all very confusing.
I actually didn’t read the comments and made 30 Oz or 2 cans of puree and cooked a little longer than recommended…plus added a bit extra maple syrup. Made enough to have my 1/3 cup for the cookies (*which were fantastic, btw) a leftover a nice sized jar for the fridge for coffee, ice cream, toast, etc. Thanks!! I have loved every recipe of yours I have tried!
Hello Andrea! Cans are typically 15 oz each, so I would say this calls for two 15-oz-sized cans. I hope this helps!
Warmly,
C
That’s what I thought too Christine! See Tieghan’s response. It’s only one can, or 15 oz total.
Thank you for asking this question! I purposefully read the comments looking for the answer to this very same question! ??
I’m glad I read these comments before making this recipe! Use ONLY 1 (15oz) can of pumpkin purée! The recipe really should be corrected!
Hi Michelle! I’m so sorry for the confusion! 🙂 xTieghan
Just took this out of my crockpot, wow does my house smell good. It taste really good but after three hours in the crockpot I took off the lid to allow it to thicken and it was already very thick.
Only made about 1 cup…….
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
I used home-made pumpkin puree and added a bunch of minced fresh ginger. I love it stirred into my steel cut oats in the morning. Delicious Fall breakfast!
Hi Sarah! Thanks so much for giving this recipe a try, so glad you enjoyed it! Have a lovely week 🙂 xTieghan
Just wanted to add to below – it’s confusing the way the recipe is written! I guess its only supposed to be 15 ounces total – I added two 15 ounce cans and wasted it all – never got thick and had to throw it out 🙁
Love all your recipes, I just think this one is written funny!!
XO
Hi Christine! Oh no, I am so sorry about that! I apologize for the confusion. xTieghan
Hi Tieghan! Would you possibly update the recipe card for this? The way it reads presently (“2 cans (15 ounce) pumpkin puree”) , it truly does appear it’s asking for two 15 oz cans. Thank you so much for your wonderful blog!
Hi Christine! Thank you so much for letting me know, I will update this xTieghan
I read it the same way you did, seemed too thick- so I saw your comment and realized I did the same thing. Added 2 15oz cans. Ended up doubling the rest of the ingredients to make a double batch
Hi! First, I love your recipes. Your website is where I go for inspiration and your dessert recipes are the best!
For this one, it was a bit tricky as I wasn’t sure if it required a total of 30oz or 15 oz. Also, not so sure how much ml is an oz lol. Where I live (Canada eh 🙂 our pumpkin purée cans are much bigger as well, about 800ml.
So I used a whole can and doubled the rest of the ingredients. And of course added a lot more spice, because I love pumpkin spice!
It turned out perfect and I have to say, this butter makes a great pumpkin latte!
I think the author of the recipe wrote cans instead of cups, I’m pretty positive it’s supposed to be two cups of pumpkin puree. We don’t have tiny cans of pumpkin puree here either. Going through the comments here it seems to a pretty big error that just hasn’t been fixed yet.
Made this tonight – Currently cooling in the fridge. I halved the recipe as two 15oz cans of pumpkin sounded like an excessive amount of pumpkin butter. I only had a large 796ml can so used half of it (around 13oz).
Hoping it turns out alright -it smells amazing and my ‘quality control’ taste checks in the pan were all delish. Just confused over the ingredient list and comments on the amount of pumpkin to use as I’ve never seen or heard of a 7.5oz can (2 cans for 15oz total ??♀️) Also only saw the comments after I put the finished product it in a jar. Anyway fingers crossed it’ll work out and I can’t wait to use it in some other recipes. Also hoping to never have to buy pumpkin butter again! Thank you!
Hi Hanna! I am so sorry for the confusion on the ingredients, I will try to make that more clear. I hope your pumpkin butter was delicious! xTieghan
Does the recipe require (2) 15oz cans of the pumpkin or just a total of 15oz?
Thanks!
Whoops disregard my question- I see it was already answered with a previous comment 🙂
I assumed the recipe meant 15 oz total, is that correct?
Hi Tieghan! Just wanted to check if the recipe has been updated. Is the recipe above correct now?
Haven’t tasted it yet, but my house smells amazing while cooking this right now. Making your pumpkin cream cheese swirl bread once I’m done with the pumpkin better. ☺️
Hi Tara! Oooh sounds delish, I hope you loved this recipe! xTieghan
Made this today and my house smells so good.
I did notice that my cake is more dense and heavy that what it looks like in the photo. More flat than square shaped.
Copied the recipe exactly so not sure what happened.
I also considered the comments about the cream cheese and added some maple syrup when melted and mixed it in.
Also wonder if anyone has tried using the full batter to make one cake in a Bundt pan or large loaf pan.
Ooop wrong recipe! This is in reference to the pumpkin cream cheese swirl bread.
As for the butter, it turned out great! I’d prob halve the recipe though.
Is this calling for 2 cans that equal 15 oz or 2 15 oz cans? Thank you!
2 cans total makes 15 oz 🙂 xTieghan
Hi!
Could I substitute fresh apple juice for apple cider? I can’t seem to find cider that isn’t alcoholic or sparkling
Hi there! Yes, you definitely can substitute apple cider for apple juice 🙂 xTieghan
Maybe this is where I went wrong. I added 2 15 oz cans of pumpkin purée. Perhaps it’s only supposed to be 15 oz in total?
Can you clarify this? I have never seen a 7.5 oz can of pumpkin. Your link also shows a 15oz can. Thanks so much!
Looked it up and 15oz is apparently equal to 2 cups of purée.
Welp, this explains why mine is looking fucked up.. I used 2 15oz cans!?
Hi Teighan! A couple things – first, if I hadn’t read this comment I’d have used 2 cans (15 oz each, or 30 oz total) in this recipe, so you might need to add a little clarity to this point.
Second, are you SURE you don’t mean 30 oz? I halved this recipe because I knew I didn’t want 4 cups of this stuff, and I just *barely* ended up with 1 cup. To be clear, I used 7.5 oz of pumpkin purée (i.e. 15 oz/2 = 7.5 oz). Thanks!
Love your recipes, but we don‘t have canned pumpkin in Germany- do you simply bake/roast a pie pumpkin?? Do you add sugar/sweetener to the cooked pumpkin?Can you use the skin too?
Hi there! Yes, I would bake or roast a pumpkin and add a bit of sweetener such as sugar or brown sugar 🙂 xTieghan