Pumpkin Butter
Easy Pumpkin Butter using canned pumpkin. Made with only 4-ingredients, this pumpkin butter is great for gifting and is delicious on pancakes and waffles.
Pumpkin butter is incredibly easy to make yourself, and for a fraction of what you’ll pay for a jar at the store. You only need 4 ingredients!
I love making a batch of this pumpkin butter (and a batch of my pumpkin scones) for gifting to friends and family. Here’s a customizable gift tag you can use to add to a jar.
See below for tip for success, or head to the full recipe card at the bottom.
Ingredient Notes
- Pumpkin Puree: You’ll need a full can of pumpkin puree for this pumpkin butter (thank goodness for recipes that use an entire can!) Make sure to get pumpkin puree and not pumpkin pie mix.
- Pumpkin Spice: To make things easy, I am using pumpkin spice (I grab it at Penzey’s) but you can also make your own using 1 1/4 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground allspice.Â
- Apple Cider: This adds in extra sweetness and flavor. You can use apple juice, but the apple cider has a more robust flavor than apple juice.
- Brown Sugar: Yes, you need the sugar! I haven’t tested this with other sweeteners, but you need the sugar to help to thicken the butter and add sweetness.
How to Make this Pumpkin Butter
Step 1: Add Ingredients to a Saucepan
Add all of the ingredients to a saucepan: the canned pumpkin, brown sugar, pumpkin spice mix, and apple cider. I also add a pinch of salt.
Step 2: Cook Down
Cook over low heat, stirring occasionally so the pumpkin butter doesn’t burn. It will sputter a bit as it cooks, so I recommend covering the pan part way with a lid. Don’t cover the pan all the way as it will burn if it’s covered.
The mixture should be about 1 cup when it’s done cooking– taste it, adjusting for taste, adding more pumpkin spice seasoning as desired. If the butter is too thick, thin with a little bit of apple cider.
Chef Tips for Success
- Use Canned Pumpkin: Sure, you could roast your own pumpkin, but honestly I recommend using canned pumpkin as canned pumpkin has a consistent moisture content, which is key for even reduction. Homemade purée often carries too much water and can take significantly longer to cook down
- Cook on Low: Pumpkin scorches easily. Keep heat on low, stirring every few minutes, especially toward the end. The sugars caramelize better at gentle heat and cooking on low prevents sputtering of the pumpkin butter.
- Too sweet? If your pumpkin butter tastes too sweet, add in a teaspoon of lemon juice, apple cider vinegar, or even a little orange juice and orange zest.
- How To Know It’s Done: Drag a spatula through the center of your pumpkin butter—if the mixture stays separated for 1–2 seconds before folding back, it’s ready. It will thicken more as it cools.
- Silky Finish: If you want a silky finish for your pumpkin butter, add in a teaspoon or two of coconut oil or vegan butter at the end.
- Wait to Can: This pumpkin butter will thicken as it cools. Wait until it’s cold before you add it to jars, especially if you are gifting as adding the pumpkin butter warm will create condensation.
How to Use this Pumpkin Butter
This pumpkin butter is amazing as a gift! Make sure to use this free customizable gift tag if you plan on gifting this one. I like putting it in a cute jar, adding a tag and packaging alongside something to put this on– like my honey pear muffins, pumpkin cornbread muffins, or my vegan pumpkin muffins.
This pumpkin butter is also the star of my pumpkin icebox cake!
More Homemade Gift Recipes
- Stovetop Potpourri: Stovetop potpourri kits are the perfect DIY Christmas gift. And, I’ve got a link to a customizable printable gift tag that you can add to the jars!
- No-Knead Bread: Who doesn’t love a loaf of bread? I adore gifting a loaf of nice homemade bread, especially with a jar of homemade soup (like my creamy acorn squash soup, butternut squash soup, or spicy pumpkin soup!)
- Chai Vegan Suger Cookies with Eggnog Glaze: Chai sugar cookies– with or without the eggnog glaze! Serve in a stasher bag or a tin for a nice hostess gift.
- Bourbon Balls: My mom makes bourbon balls yearly, and I’ve continued the tradition. They are such a nice, unexpected dessert, and the best part is that they keep in the freezer so you can make a few batches to give for last-minute gifts.
- Homemade Chili Crisp: Once you try this chili crisp, you’ll spoon it on everything from noodles to vegetables to sandwiches and more. Make a few jars, store in the fridge, then you’re ready for hostess gifting!
- Candied Jalapeno Peppers: Sweet and spicy jalapeno peppers! We love these peppers and I made them for several friends last year. Enjoy them on a sandwich or my favorite way, on chorizo nachos.
- Pepper Jelly: This hot pepper jelly is perfect for first-time canners as it’s easy to make and requires no special equipment.
If you make this pumpkin butter, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day and your feedback helps other readers.
Pumpkin Butter
Equipment
IngredientsÂ
- 15 oz can pumpkin puree
- 1/2 cup apple cider
- 2/3 cup brown sugar
- 2 teaspoons pumpkin spice mix*
- 1 pinch salt
Instructions
- Combine all ingredients in a heavy saucepan. Bring to a boil then reduce to simmer (It will likely sputter so add a partial lid to cover) Allow the pumpkin butter to cook down until thick, about 20 minutes. Should reduce down to about 1 cup.