If you’re anything like me, you know the cozy magic that pumpkin brings to the kitchen. Today, I’m excited to share a truly delicious, easy-to-make Spiced Pumpkin Butter Recipe that will quickly become your go-to fall spread – perfect for toast, oatmeal, or even dolloped on your favorite desserts. This recipe is simple, wholesome, and loaded with just the right blend of warm spices. Stick with me, and I promise you’ll love how it turns out!
Why You’ll Love This Recipe
- Simple Six Ingredients: You only need pantry staples, making it quick and fuss-free to whip up.
- Versatile and Flavorful: The combination of spices and maple syrup creates that perfectly balanced sweetness and warmth.
- Make It Your Way: Whether on the stove top or in a slow cooker, you get great results every time.
- Long-Lasting Goodness: It stores beautifully, allowing you to enjoy pumpkin butter anytime throughout the season.
Ingredients You’ll Need
Every ingredient in this Spiced Pumpkin Butter Recipe plays a key role in creating that rich, smooth texture and inviting fragrance that fills your kitchen. I like to use real maple syrup instead of processed sugar because it adds depth and a natural sweetness.
- Pumpkin Puree: Choose plain canned pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- Apple Cider: This adds a subtle tang and balances the sweetness beautifully.
- Real Maple Syrup: The star sweetener here for natural depth and that characteristic maple flavor.
- Vanilla Extract: Enhances the overall warmth; don’t skip it even if it seems small.
- Pumpkin Pie Spice: A must-have for that signature fall spice blend—it’s a combination of cinnamon, nutmeg, cloves, and more.
- Cinnamon: Adds extra warmth and complexity to the spice profile.
- Kosher Salt: Just a pinch to bring out all the flavors perfectly.
Variations
This Spiced Pumpkin Butter Recipe is incredibly easy to personalize. Over time, I’ve found a few tweaks that give it a different twist depending on your mood or dietary needs, and you might enjoy experimenting with them too!
- Spicy Kick: Add a pinch of ground ginger or cayenne pepper if you love a little heat balancing the sweetness—I prefer this during the chilly months!
- Sweetness Swap: For a lower sugar option, try honey or a sugar substitute like maple-flavored monk fruit sweetener. It changes the flavor slightly but keeps it delicious.
- Alcohol Infusion: Stir in a splash of bourbon or rum at the end for grown-up pumpkin butter that’s perfect for holiday gifts.
- Slow Cooker vs Stove-Top: I sometimes use the slow cooker for hands-off convenience and a deeper meld of flavors; either method works wonderfully.
How to Make Spiced Pumpkin Butter Recipe
Step 1: Combine All Your Ingredients
Grab a medium saucepan and pour in your pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. I usually whisk everything together to make sure those spices are evenly distributed right from the start.
Step 2: Simmer to Perfection
Place the saucepan over medium heat and bring the mixture to a gentle boil. Then, reduce the heat slightly and let it simmer, stirring frequently to prevent sticking. This is where patience pays off—allow about 20 to 30 minutes until the pumpkin butter thickens to a spreadable consistency. You’ll notice the fragrance intensify and the color deepen—it’s heavenly.
Step 3: Taste and Adjust Sweetness
This is a crucial step! I always taste my pumpkin butter during cooking and add more maple syrup if I want it sweeter. Remember, the flavors will become more concentrated as it cools, so don’t go overboard.
Step 4: Cool and Store
Remove your pumpkin butter from heat and let it cool to room temperature — it thickens nicely as it rests. When cooled, transfer it to clean glass jars or airtight containers. Store it in the fridge for up to a month, or freeze for longer storage. My family and I love having it on hand all season long!
Pro Tips for Making Spiced Pumpkin Butter Recipe
- Use Pure Pumpkin Puree: Avoid pumpkin pie filling to control sweetness and ensure the authentic pumpkin flavor shines.
- Stir Often: Constant stirring prevents the mixture from sticking and burning—a mistake I made early on and learned to avoid.
- Adjust Sweetness Gradually: Start with half the maple syrup, adding more after simmering to find your perfect balance.
- Cool Before Refrigerating: Let the pumpkin butter cool completely to room temperature to prevent condensation inside containers, which can shorten shelf life.
How to Serve Spiced Pumpkin Butter Recipe
Garnishes
When serving pumpkin butter, I love a sprinkle of toasted pecans or a dash of extra cinnamon on top—adds a little crunch and spice boost. A swirl of Greek yogurt or cream cheese makes for an irresistible combo as well.
Side Dishes
This pumpkin butter is incredible smeared on crusty bread, warm biscuits, or even as a topping for pancakes and waffles. It pairs beautifully with breakfast dishes but also complements savory sides like roasted sweet potatoes or glazed carrots.
Creative Ways to Present
For holiday gatherings, I fancy serving this Spiced Pumpkin Butter Recipe in small glass jars tied with rustic twine and a cinnamon stick—a lovely hostess gift or giveaway. Or arrange a fall-themed spread with assorted crackers, nuts, and cheeses and a bowl of pumpkin butter for dipping; your guests will go crazy for that combo.
Make Ahead and Storage
Storing Leftovers
I keep leftover pumpkin butter in clean glass jars sealed tight in the fridge. It stays fresh and tasty for up to one month, perfect for lingering autumn mornings or last-minute dessert toppings.
Freezing
Freezing pumpkin butter works great! I portion mine into small freezer-safe containers or ice cube trays for easy thawing. When I want a quick hit of pumpkin flavor, I just pop a cube into warm oatmeal or yogurt.
Reheating
To warm it up, I gently reheat pumpkin butter on the stove over low heat or microwave in a covered bowl for 20–30 seconds, stirring halfway through. This keeps that luscious texture without drying it out.
FAQs
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Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, I recommend roasting and pureeing a sugar pumpkin (also known as pie pumpkin) yourself. Make sure to cook it until very tender, then strain excess liquid for the best consistency. However, canned pumpkin puree is a convenient and reliable option that yields consistent results.
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How do I know when the pumpkin butter is done?
You’ll know your pumpkin butter is ready when it has thickened enough to spread easily without running off a spoon—usually after about 20-30 minutes of simmering. Remember, it will thicken further as it cools, so don’t worry if it’s slightly loose at first.
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Can I adjust the spice level?
Definitely! Feel free to reduce or increase the pumpkin pie spice and cinnamon to suit your taste. If you’re new to pumpkin butter, I recommend starting with the recipe’s amount and tweaking from there in future batches.
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Is this recipe suitable for canning?
Because pumpkin butter is a low-acid food and thick, it’s not recommended for traditional water bath canning unless acidified according to safe canning practices. Instead, store it in the refrigerator or freeze it for longer shelf life.
Final Thoughts
I absolutely love how this Spiced Pumpkin Butter Recipe brings the warmth and charm of autumn into every bite. It’s one of those recipes that feels like a cozy hug, and I can’t recommend it enough to anyone who wants to capture the essence of fall in a simple, homemade way. Whether you spread it on toast, use it in recipes, or gift it to friends, I know you’ll enjoy every spoonful as much as my family does!
Print
Spiced Pumpkin Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 32 servings
- Category: Condiments and Spreads
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This 6 Ingredient Spiced Pumpkin Butter is a rich, flavorful spread made with pumpkin puree, apple cider, real maple syrup, and warming spices. Perfect for autumn, this versatile pumpkin butter is easy to make on the stovetop or in a slow cooker, thickening to a spreadable consistency ideal for toast, muffins, or as a flavorful addition to desserts.
Ingredients
Ingredients
- 2 cans (15 ounce each) 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
- Combine Ingredients: In a medium saucepan, add pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Stir to combine all ingredients evenly.
- Cook on Stovetop: Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking and burning. Let it cook for 20-30 minutes until the pumpkin mixture thickens to a spreadable consistency. Taste and add more maple syrup if needed for sweetness.
- Cool and Store: Remove the saucepan from heat and allow the pumpkin butter to cool; it will thicken as it cools. Transfer the pumpkin butter into glass jars and refrigerate for up to 1 month or freeze for up to 3 months.
- Alternative Slow Cooker Method: Combine all ingredients in a slow cooker bowl. Cover and cook on high for 3-4 hours. During the last 45 minutes, remove the lid to allow thickening. After cooking, turn off the heat, let cool, then transfer to jars and store as above.
Notes
- Adjust sweetness by adding more maple syrup to your taste preferences.
- Use fresh pumpkin puree or canned for convenience.
- This pumpkin butter thickens further as it cools; consistency should be spreadable but not too runny.
- Store in airtight containers in the fridge or freezer to maintain freshness.
- Great to use as a spread on toast, as a topping for yogurt, or incorporated into baked goods.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 9g
- Sodium: 65mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 0.5g
- Cholesterol: 0mg
