Home 30 Minutes or Less Pumpkin Butter

Pumpkin Butter

by Amy D
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 in from start to finish in just a half hour.

When I think of making homemade fruit butter, the first thing I think is yum.  Homemade biscuits with fruit butter is just about the best kind of country cooking you can get. But the second thing I think is, homemade fruit butter can be so much time and work!  Well, not this pumpkin butter folks!

Easy Pumpkin Butter


Pumpkin butter is about the quickest and easiest fruit butter there is.  Let me tell you why. Apple, pear, and this gal’s personal favorite, peach butter? Well, they all start with having to wash, peel, and chop the fruit. Not so with pumpkin butter. Using canned pumpkin means that it’s already cooked and pureed, so that’s the majority of your cook time and work taken off right there.

Fun fact:

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!


Easy Pumpkin Butter


The complex caramel notes of the dark brown sugar, combined with coconut sugar compliment this pumpkin butter well, along with a touch of lemon for acidity, traditional pumpkin pie spice and vanilla.  Please note: if you don’t have coconut sugar, you can use all dark brown sugar instead. I just really love the flavor of the coconut sugar with the pumpkin. 

Easy Pumpkin Butter

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. But let’s be honest, this stuff will definitely get gobbled up before you have to worry about that!

Serve it up on biscuits and hot rolls or use it for filling cinnamon rolls and homemade pop-tarts, the possibilities are endless and everyone of them delicious.

Easy Pumpkin Butter

Dark, rich, and deliciously easy homemade pumpkin butter ready in 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2- 15 ounce cans pumpkin puree (not pumpkin pie mix)
  • 1 1/4 cups dark brown sugar
  • 1/2 cup coconut sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • a pinch of kosher salt


  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.




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Michelle @ The Complete Savorist November 3, 2015 - 1:06 am

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

Amy D November 3, 2015 - 11:08 am

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.

Lauren October 29, 2015 - 6:39 am

I think I may try this with all coconut sugar! I could slather pumpkin butter on just about anything!

Julie @ Texan New Yorker October 28, 2015 - 12:31 pm

This is so cool! I love making your own condiments. Do you think it would work to substitute turbinado or granulated sugar for the coconut sugar? Thanks!

Amy D October 28, 2015 - 12:41 pm

Yes, turbinado sugar would probably make a good substitute, or just using all dark brown sugar would work too if coconut sugar isn’t something you have on hand. I haven’t tried the turbinado in this recipe, so I can’t say for certain, so if you do try it that way please let me know how it turns out for you. I’d love to hear about it!

Christine from Cook the Story October 28, 2015 - 11:33 am

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

Amy D October 28, 2015 - 12:27 pm

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) October 28, 2015 - 11:02 am

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

Amy D October 28, 2015 - 12:23 pm

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 October 28, 2015 - 9:55 am

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

Amy D October 28, 2015 - 12:42 pm

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

Kristina October 28, 2015 - 9:36 am

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 October 28, 2015 - 12:43 pm

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


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