Pumpkin Butter (From Scratch)

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Whether you’re spreading it on warm toast, spooning it over pancakes, or stirring it into your morning oatmeal, this homemade Pumpkin Butter recipe made with fresh, roasted pumpkin is a delicious way to celebrate the autumn harvest!

Once you’ve made a batch of this homemade pumpkin butter, you’ll discover that there are countless ways to enjoy it. Its sweet, spiced flavor works beautifully in breakfast dishes, baked goods, beverages, and desserts! It’s one of my favorite fruity autumn spreads!

What Is Pumpkin Butter?

Despite its name, pumpkin butter doesn’t actually contain dairy butter. The word “butter” describes its rich, spreadable consistency, much like apple butter, plum butter or pear butter. Unlike pumpkin puree, which has a relatively mild flavor and is commonly used as an ingredient in baking, pumpkin butter is a finished spread that’s ready to enjoy. Its flavor is more concentrated, with notes of caramel, maple, vanilla, and fragrant fall spices.

The result is something reminiscent of pumpkin pie filling, but with a deeper flavor and a thicker, silkier texture. It’s wonderful served warm or cold and is versatile enough to enjoy in everything from breakfast dishes to desserts (see below for delicious ways to use it). I like to make a couple of batches of this pumpkin butter every fall – enough for my family to enjoy, and enough to give away as gifts.

Why You’ll Love This Homemade Pumpkin Butter

• Made with fresh roasted pumpkin. Starting with a whole pumpkin that’s roasted creates a deliciously rich base with natural sweetness and caramelized flavor.
• Wonderfully smooth and spreadable. Slow cooking followed by blending creates a luxuriously smooth texture.
• Filled with cozy autumn spices. Cinnamon, ginger, allspice, and cloves complement the pumpkin without overpowering it.
• Sweetened with brown sugar and maple syrup. These two ingredients bring complementary notes of molasses, caramel, and maple.
• Easy to customize. You can adjust the sweetness and spices to suit your preferences.
• Incredibly versatile. Enjoy it with breakfast, incorporate it into baked goods, or use it to give your favorite desserts a seasonal twist.
• Great for making ahead. Pumpkin butter stores beautifully in the refrigerator or freezer, so you can enjoy the flavors of fall whenever the craving strikes.
• Fresh pumpkin = seeds. Save the seeds you scoop out and roast them for snacking!

Pumpkin Butter Ingredients

You only need a handful of ingredients to turn a fresh pumpkin into a deliciously fragrant and tasty autumn spread. Here’s what you’ll need to make this homemade pumpkin butter:

• Fresh Sugar Pumpkin: Also known as pie pumpkin, it’s the star of the recipe. Sugar pumpkins have a sweeter and much denser flesh than large pumpkins sold for carving (avoid the latter; they have a stringier flesh, a higher water content, and a less pronounced flavor). Choose 4-5 pound sugar pumpkin (it will yield roughly 4 cups of puree). Roasting it until tender develops its natural sweetness and creates a flavorful foundation for the pumpkin butter.
• Neutral-Flavored Oil: A small amount helps the pumpkin roast evenly and prevents the cut surfaces from drying out. Avocado or canola oil are good choices.
• Brown Sugar: Adds sweetness along with subtle molasses and caramel notes. A little sprinkled over the pumpkin before roasting encourages browning, while the remainder sweetens the finished spread.
• Pure Maple Syrup: Contributes a rich, distinctive sweetness that pairs especially well with roasted pumpkin and warm spices. Use genuine, pure maple syrup for the best flavor.
• Apple Juice: Adds a touch of natural sweetness and subtle fruity flavor while providing moisture to help the pumpkin cook down into a smooth, spreadable consistency.
• Apple Cider Vinegar: Just a small splash adds a hint of acidity that balances the sweetness of the brown sugar and maple syrup and brightens the overall flavor of the pumpkin butter.
• Vanilla extract: Adds a mellow, fragrant sweetness and rounds out the stronger flavors of the spices.
• Spices: Cinnamon, ginger, nutmeg and cloves all provide that familiar warmth that makes pumpkin-spiced treats so comforting.
• Salt: Enhances the natural flavor of the pumpkin, balances the sweetness, and helps bring all the ingredients together.

Can I Use Canned Pumpkin Puree?

Yes. Instead of roasting a whole pumpkin, you substitute 4 cups of plain pumpkin puree, either homemade or canned (approximately two standard 15-ounce cans). Place the puree directly into a saucepan with the remaining ingredients and proceed with the simmering instructions. Make sure to use pure pumpkin rather than sweetened pumpkin pie filling.

Tips for Making the Best Pumpkin Butter

• Roast the pumpkin for maximum flavor. Cut the pumpkin into quarters, remove the seeds, and lightly coat the flesh with oil and brown sugar. Roast until completely tender and slightly caramelized. Roasting concentrates the pumpkin’s natural sweetness and gives the finished spread a richer, deeper flavor.
• Simmer gently and stir often. Cook the roasted pumpkin with the remaining ingredients over low heat, stirring regularly to prevent sticking or scorching. As excess moisture evaporates, the mixture will thicken and develop a beautiful glossy finish. A heavy-bottomed saucepan works best for even cooking. Be patient: if your pumpkin butter is too watery, it just needs more time to simmer with the lid off.
• Blend until silky smooth. Once the pumpkin butter has thickened, use an immersion blender or countertop blender to puree it until completely smooth and creamy. This removes any remaining lumps or fibers and creates that wonderfully velvety, spreadable consistency. Keep in mind that the butter will also thicken slightly as it cools.

Pumpkin Butter Recipe

Let’s get started!

This pumpkin butter involves just a few steps: roast the pumpkin, simmer it with the other ingredients, puree the mixture until smooth, then simmer some more until it reaches the desired consistency. Here’s how to make pumpkin butter:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Wash the pumpkin, cut it in half, and scoop out the seeds and stringy fibers. Cut each half into two pieces. Brush the exposed flesh with oil and sprinkle evenly with the 2 tablespoons of brown sugar. Place the pieces cut-side up on the baking sheet and roast for 45 to 60 minutes, or until the flesh is completely tender when pierced with a fork.
• Let the roasted pumpkin cool until comfortable to handle. Scoop the flesh away from the skin and mash thoroughly with a fork or potato masher. Measure out 4 cups of mashed pumpkin (if you have a little more than that, that’s fine).
• Transfer the mashed pumpkin to a medium heavy-bottomed saucepan. Add the remaining brown sugar, maple syrup, apple juice, apple cider vinegar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Stir until thoroughly combined.
• Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally to prevent burning. Use an immersion blender to blend until smooth. Alternatively, carefully transfer it to a stand blender and puree until smooth and then return the mixture to the saucepan. Continue to simmer, uncovered, to allow the excess moisture to evaporate, about 40 minutes or until the desired consistency is reached. Stir frequently to prevent burning. The pumpkin butter should be a spreadable consistency with a rich, glossy appearance. Taste and stir in more brown sugar if you prefer it sweeter.
• Let the pumpkin butter cool. Transfer it to airtight jars and refrigerate. The pumpkin butter will thicken further as it chills.

Slow Cooker Pumpkin Butter

For a hands-off alternative, prepare and roast the fresh pumpkin as instructed. Scoop the softened flesh into your slow cooker and add the brown sugar, maple syrup, and spices. Mash everything together, then cover and cook on LOW for 4-6 hours, or until the mixture has thickened. Puree until smooth. Continue to simmer with the lid open until the pumpkin butter reaches the desired consistency.

How to Store & Freeze Pumpkin Butter

Transfer the cooled pumpkin butter to airtight jars or containers and store in the refrigerator. It will keep for up to 2 weeks. It can also be frozen in freezer-safe containers for up to 3 months. Leave some headspace in the containers to accommodate expansion during freezing. Let the pumpkin butter thaw in the fridge overnight and give it a thorough stir to restore its smooth consistency.

Canning: Because pumpkin butter is a low-acid, canning is not recommended.

Ways to Use Pumpkin Butter

Homemade pumpkin butter is incredibly versatile, and there are so many delicious ways to enjoy it beyond simply spreading it on toast. Here are some of my favorite ways to use it:

• Spread it on breads and baked goods. Enjoy it on toast, bagels, biscuits, scones or Rock Cakes, or homemade Sourdough English Muffins and traditional English Crumpets.
• Top pancakes, waffles, and French toast. Spoon it over your favorite breakfast classics, including these Whole Wheat Sourdough Waffles, Gluten Free Oat Waffles, or Pumpkin Waffles and finish with whipped cream or toasted pecans.
• Mix it into pancake batter. Incorporate a little pumpkin butter into your favorite pancake recipe for extra moisture, sweetness, and pumpkin spice flavor.
• Add it to muffins and quick breads. Spread it over freshly baked muffins or banana bread, or incorporate a little into your favorite muffin or pancake batter for extra pumpkin flavor.
• Stir it into oatmeal and yogurt. Swirl a spoonful into hot oatmeal, overnight oats, or Homemade Yogurt and top with granola or chopped nuts.
• Use it as a pastry or dessert filling. Layer it into cakes, spread it inside cinnamon rolls, fill turnovers and crepes (see my Gluten Free Crepes), or use it as a delicious filling for thumbprint cookies.
• Dress up cheesecake and ice cream. Swirl it into cheesecake batter, spoon it over German Cheesecake, or serve it over vanilla ice cream for an easy autumn dessert.
• Blend it into drinks. Add it to banana smoothies, milkshakes, or homemade pumpkin spice lattes for a creamy texture and warm, spiced flavor.
• Make a delicious fruit dip. Mix it with cream cheese or Greek yogurt and serve with fresh apple and pear slices, graham crackers, or pretzels.
• Pair it with cheese. Add a small bowl to a cheese board alongside sharp cheddar, creamy Brie, toasted nuts, and crackers for a sweet and savory combination.

Enjoy!

For more homemade spreads and preserves try my:

• Slow Cooker Apple Butter
• Pear Butter
• Plum Butter
• Gooseberry Jam
• Strawberry Rhubarb Jam
• Blackberry Jam
• Huckleberry Jam
• Black Currant Jam
• Plum Jam
• Red Currant Jelly
• Muscadine Jelly
• Lemon Lime Marmalade
• Blueberry Lemon Apricot Jam
• Toasted Hazelnut & Date Spread
• Peach Bacon Jam