Skip to Content

Pumpkin Butter

Dark, rich, and deliciously easy pumpkin butter from start to finish in 30 minutes

Dark, rich and spicy, silky-smooth, melt-in-your-mouth homemade pumpkin butter from start to finish in just a half hour.

Pumpkin butter is about the quickest and easiest fruit butter there is.  Let me tell you why. Apple, pear, and my personal favorite, peach butter? Well, they all start with having to wash, peel, and chop the fruit.  That’s not necessarily the case with pumpkin butter. You can use fresh pureed pumpkin or use canned pumpkin puree. Canned means that it’s already cooked and pureed, so that’s the majority of your cook time and work taken off right there.

Do you know why fruit butter is called “butter?”

Because when it’s cooked down, it gets a silky smooth texture that melts in your mouth, just like…you guessed it! Butter!

To make Pumpkin Butter you’ll need:

  • 2  (15 ounce) cans of pumpkin or around  3 1/2 cups fresh pumpkin puree
  • dark brown sugar
  • lemon juice (adds acidity)
  • pumpkin pie spice
  • vanilla extract
  • salt

Please note: Even though there is lemon juice added for acidity, the pumpkin itself is not acidic enough for this fruit butter to be home canned. It must be frozen if you wish to preserve it longer than a couple weeks. These plastic freezer jars are perfect for freezing pumpkin butter and other freezer jams. Honestly you’ll be surprised how handy they are. 

Making the pumpkin butter is easy. Just 3 steps. 

  1. Add everything but the vanilla to a heavy sauce pan and bring it to a simmer.
  2. Let it simmer until it’s thick and rich, stirring frequently to keep the bottom from scorching. 
  3. Take it off the stove and stir in the vanilla. Ladle into jars or an airtight container. 

Serve this pumpkin butter up on biscuits and hot rolls. Slather it on French toast and pancakes.  Or use it for filling cinnamon rolls and homemade pop-tarts, the possibilities are endless and everyone of them delicious.

A jar of homemade pumpkin butter with a spoon in it sitting next to a plate of toast.

Easy Pumpkin Butter

Yield: Approx 2 pint jars
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Dark, rich, and deliciously easy homemade pumpkin butter ready in 30 minutes.

Ingredients

  • 2- 15 ounce cans pumpkin puree, (not pumpkin pie mix) or 3 1/2 cups fresh pumpkin puree
  • 1 1/4 cups dark brown sugar
  • 1 Tablespoon lemon juice
  • *2 teaspoons pumpkin pie spice, see note for substitutions
  • 1 teaspoon pure vanilla extract
  • a pinch of kosher salt

Instructions

  1. Combine all ingredients except vanilla in a medium sauce pan. Bring to a simmer over medium-low heat, stirring occasionally to keep it from sticking and scorching. Simmer for 25-30 minutes or until thickened and a rich dark brown in color. 
  2. Remove from heat and stir in vanilla. 
  3. Store in the fridge for 2-3 weeks. To preserve longer than this, ladle into freezer jars and freeze.

Notes

If you don't have pumpkin pie spice you may substitute 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!

Pin it to save it for later!

This post was first published on Oct. 23, 2015. It has been updated with new photos and instructions. 

Accidental Happy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. As an Amazon Associate I earn from qualifying purchases at amazon .com at no additional cost to you.

A close up image of a bite of french toast casserole dripping with syrup.
Cinnamon Apple French Toast Casserole
← Read Last Post
A pan full of white cheddar scones with a glass of wine in the background
White Cheddar Scones
Read Next Post →

Michelle @ The Complete Savorist

Tuesday 3rd of November 2015

I have the very same thought of YUM when I think of fruit butters! This one looks to be just as yummy.

Amy D

Tuesday 3rd of November 2015

Fruit butter on biscuits is just about as old fashioned, down home as you can get! That's the kind of stuff I love, hope that you'll love this pumpkin butter too Michelle.

Christine from Cook the Story

Wednesday 28th of October 2015

I've seen a lot of pumpkin butter recipes this year, but this one looks so easy and delicious.

Amy D

Wednesday 28th of October 2015

Thank you so much for the compliment Christine! My turn, I loved your interview on the ChoppedCon podcast. It's been one of my favorites.

Ashley (QLCC)

Wednesday 28th of October 2015

I LOVE pumpkin butter, but the season to find it in stores is so short! Thanks for making a recipe :D

Amy D

Wednesday 28th of October 2015

I agree Ashley, and store bought is so expensive! Don't know why it's so expensive, obviously it doesn't take a whole lot to make it! ;)

Alisa @ Go Dairy Free

Wednesday 28th of October 2015

This looks heavenly, and I love that it uses pumpkin puree! I had n idea you could start with canned.

Amy D

Wednesday 28th of October 2015

Yes, it makes it the most simple fruit butter ever! I love a good cooking hack.

Kristina

Wednesday 28th of October 2015

this IS easy! I love fruit butters too, but rarely make my own. I have an extra 30 minutes today - and I KNOW my kitchen will smell so good...

Amy D

Wednesday 28th of October 2015

OH my gosh, yes! It's worth the time to make it just to sit and smell it. Heavenly!!!