When I was little, fall meant two things—crunchy leaves and my mom’s pumpkin pie cooling on the counter. Years later, I wanted that same flavor without baking a whole pie. This pumpkin butter is my answer. It’s sweet, spiced, and ready in under an hour. I spread it on croissants, swirl it into coffee, and gift jars to friends.
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Why You’ll Love This Pumpkin Butter
The first time I made this, my kitchen smelled like my childhood—cinnamon in the air, cider simmering. It’s quick to make, even on a busy weekday. You don’t need fancy skills or tools.
It’s naturally gluten-free, so everyone can enjoy it. You can spoon it on toast, stir it into creamy pumpkin pasta, or bake it into muffins. It keeps for weeks in the fridge, so one batch lasts through pumpkin season.
I’ve used it in both sweet and savory dishes, like glazing pork or flavoring chili. Every spoonful tastes like autumn.
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Pumpkin Butter – Rich, Spiced Fall Spread
- Prep Time: 10 minutes
- Cook Time: 30 minutes (stovetop) or 2 hours (slow cooker)
- Total Time: 40 minutes (stovetop) or 2 hours 10 minutes (slow cooker)
- Yield: About 5½ pints (≈11 cups) 1x
- Category: Condiment, Spread
- Method: Slow Cooker; Stovetop
- Cuisine: American
Description
Pumpkin pie in a jar: warm cinnamon, apple cider, and rich pumpkin simmered into a glossy, spiced spread. Quick prep, cozy flavor, perfect for toast, coffee, baking, and gifting.
Ingredients
45 oz canned pumpkin puree (three 15-oz cans, or one 29-oz + one 15-oz)
2½ cups packed light brown sugar
2 cups apple juice or apple cider
1½ tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
⅛ tsp ground ginger
Pinch of salt
Instructions
1. Add pumpkin puree, brown sugar, cider, spices, and salt to a slow cooker or large saucepan; stir until smooth.
2. Slow cooker: Cook on LOW 4 hours or HIGH 2 hours, stirring once or twice.
3. Stovetop: Simmer over low heat 30 minutes, stirring often so it doesn’t stick.
4. Cook until slightly thickened and deeper in color with a glossy sheen.
5. Cool 1 hour.
6. Spoon into clean jars.
7. Refrigerate or freeze (see notes for storage and safety).
Notes
Yield: About 5½ pint jars (≈11 cups).
Storage: Refrigerate up to 2 weeks; freeze up to 6 months. Do not store at room temperature.
Canning: Not safe for canning due to low acidity and thickness.
Fresh pumpkin option: Roast and puree fresh pumpkin; color will be lighter but flavor stays cozy.
Spice shortcut: Substitute 2 tbsp pumpkin pie spice for the listed spices.
Cleanup tip: Use a slow cooker liner for easy cleanup.
Serving ideas: Spread on toast or croissants; swirl into yogurt or oatmeal; top ice cream; stir into coffee for a pumpkin latte; bake into muffins or pumpkin bread; whisk into sauces or chili.
Nutrition
- Serving Size: 2 tbsp
- Calories: 116
- Sugar: 26 g
- Sodium: 12 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Ingredients You’ll Need
I keep these ingredients stocked every fall, so I can make a batch anytime.
- Canned pumpkin puree – Just pumpkin, not pumpkin pie filling.
- Light brown sugar – Brings a caramel note.
- Apple cider or juice – Brightens the sweetness.
- Cinnamon, nutmeg, cloves, ginger – Classic pumpkin spice.
- Pinch of salt – Makes the flavors pop.
Once, I swapped in fresh pumpkin I roasted myself. It gave the butter a lighter color but the same cozy taste—perfect in my keto-friendly pumpkin chiffon pie.
How to Make Pumpkin Butter
Step 1 – Combine Ingredients
Pour everything into a slow cooker or saucepan. Stir until smooth. It already smells like fall at this stage.
Step 2 – Cook Slowly
For slow cooker: LOW for 4 hours or HIGH for 2.
For stovetop: Simmer 30 minutes, stirring often.
I once left a pot on the stove while I decorated the porch with pumpkins. I came back to the richest, deepest pumpkin butter I’d ever made.
Step 3 – Cool & Store
Let it cool, then spoon into jars. Keep in the fridge or freezer. I like to label jars for gifts—it’s a hit at holiday brunches, right next to slices of mini pumpkin bread with cinnamon swirl.
Serving Ideas
I’ve stirred pumpkin butter into my morning oatmeal for years. Sometimes I swirl it into Greek yogurt for a quick dessert.
It’s incredible on warm toast, pancakes, or croissants. I’ve topped ice cream with it and watched guests ask for seconds. Add a spoon to your coffee for a quick pumpkin spice latte—cheaper and cozier than a café trip.
One fall, I hosted a brunch where we used pumpkin butter in three ways: in muffins, as a spread, and in creamy pumpkin pasta. Not a single jar survived the weekend.
Storage & Shelf Life
I store mine in airtight jars in the fridge for up to 2 weeks. For longer storage, I freeze it for up to 6 months.
I learned the hard way that pumpkin butter isn’t safe for canning. Years ago, I tried—big mistake. Always keep it cold or frozen. It’s worth the space in the fridge.
FAQ – Pumpkin Butter Basics
Can I use fresh pumpkin instead of canned?
Yes. Roast and puree it. The color will be lighter, but the taste is still rich.
What if I don’t have all the spices listed?
Use pumpkin pie spice instead. It’s a quick fix—I do this when I’m low on cinnamon.
How should pumpkin butter be stored?
Fridge for 2 weeks, freezer for 6 months. Never at room temperature.
Can pumpkin butter be canned?
No. It’s too thick and low in acidity to be safe.
Can I make pumpkin butter without a slow cooker?
Yes. The stovetop works fine. Just stir often to avoid sticking.
More Cozy Fall Recipes You’ll Love
If you love pumpkin butter, you’ll adore my keto-friendly pumpkin chiffon pie for dessert and my mini pumpkin bread with cinnamon swirl for breakfast. They’re the perfect pairing for a fall weekend.