Silky Spiced Pumpkin Butter

Quick Hook

Pumpkin Butter is my cozy morning ritual. Oh my gosh, the first spoon feels like autumn. This silky spiced pumpkin butter tastes like pumpkin pie in spread form.

It blends warm cinnamon, a hint of maple, and gentle cloves. The unique selling point is that it’s smooth and lightly sweet.

You get full pumpkin flavor without the heaviness.

Many agree autumn tastes like cinnamon and maple. I once scorched a batch by walking away. Lesson learned: stir often.

That little mistake taught me the value of a heavy pan and attention.

Brief Overview

This Pumpkin Spice Butter traces its vibes to old-fashioned fruit butters. It’s basically a spiced pumpkin puree spread turned into a pantry superstar.

Difficulty level is easy. The method is simmer and-reduce. Prep Time is bolded for you: Prep Time: 10 minutes . Cook Time is bolded too: Cook Time: 30 45 minutes (stovetop) OR 4 6 hours (slow cooker) .

Total time depends on your chosen route.

Makes about two cups. This yields roughly 16 servings at two tablespoons each. Serve it on toast, swirl it into oatmeal, or use it in baking.

It also doubles as a lovely Maple Pumpkin Butter for brunch boards.

Main Benefits

Top health perk: pumpkin brings fiber and vitamin rich goodness. It’s a lower fat swap for jam. This spiced pumpkin spread works at breakfast, snack time, or dessert.

It’s great for holiday brunches and busy weekday breakfasts.

What makes this Butter Recipe special is its texture. Blend it warm for that silky finish. You can choose a Stovetop Pumpkin Butter Recipe for quick results.

Or pick Slow Cooker Pumpkin Butter for a hands off day. I love the stovetop version when I’m rushed. The slow cooker gives deeper caramel notes when I have time.

This is true Homemade Pumpkin comfort food. It’s an Easy Pumpkin option with big flavor. Small tweaks like extra maple or a pinch of espresso change everything.

Ready to gather the ingredients? On to the ingredients and step-by-step details.

Ingredients & Equipment

Main Ingredients

• 2 cups (460 480 g) canned pumpkin puree or Homemade Pumpkin purée. Use plain puree, not pie filling.
• 1/2 cup (110 g) packed dark brown sugar.
• 1/4 cup (60 ml) pure maple syrup for a true Maple Pumpkin Butter note.
• 1/4 cup (60 ml) apple cider or water to start the simmer.
• 1 tablespoon (15 ml) fresh lemon juice or apple cider vinegar.
• 1 teaspoon (5 ml) pure vanilla extract.
• 1/2 teaspoon (2.5 g) fine sea salt.
• Spices: 2 teaspoons (4 g) ground cinnamon, 1/2 teaspoon (1 g) ground ginger, 1/4 teaspoon (0.5 g) nutmeg, 1/4 teaspoon (0.5 g) ground cloves or allspice.
• Optional finish: 1 tablespoon (14 g) unsalted butter.

Quality tips: use real maple syrup , not imitation. Choose canned puree labeled 100 percent pumpkin. Fresh roasted kabocha works great too. Dark brown sugar gives depth. Fresh spices beat stale ones.

Quote: Pumpkin butter tastes like pumpkin pie in a jar.

Seasoning Notes

Essential spice combo: cinnamon and nutmeg first. Add ginger and cloves next. That is your base for this Spiced Pumpkin Spread.

Flavor enhancers: a splash of lemon juice brightens the whole thing. A pinch of salt lifts sweetness. Vanilla rounds the edges.

Quick swaps: maple syrup can be honey or agave. Brown sugar swaps for coconut sugar. For Pumpkin Spice Butter vibes, add a pinch of allspice.

For bolder depth, stir in a teaspoon espresso powder.

Equipment Needed

• Heavy bottomed saucepan or Dutch oven. This prevents scorching.
• Wooden spoon or heatproof silicone spatula for frequent stirring.
• Immersion blender or regular blender to achieve silky texture.
• Sterilized jars or airtight containers for storage.
• Slow cooker as an alternative for a hands off Slow Cooker Pumpkin Butter method.

Common alternatives: use a deep nonstick skillet if no Dutch oven. A whisk works instead of a spatula. A food processor works in place of an immersion blender.

I burned one batch early on. Lesson learned: stir. Often. If you want an Easy Pumpkin Butter, this is forgiving.

Makes about 2 cups (480 500 ml) . Cook time is 30 45 minutes (stovetop) or 4 6 hours (slow cooker, low) .

Trust me, it’s worth the effort.

Cooking Method

Prep Steps

I always start with mise en place. Measure spices and sweeteners first. Have your heavy pan ready.
Use 2 cups pumpkin puree on hand.

A little organization saves lots of worry. Tip: line a spoon on the counter.
Prep Time: 10 minutes.

CAUTION: hot sugar can burn. Stir often.

step-by-step Process

1. Combine pumpkin, sugar, maple, and cider.
2. Stir in spices, lemon juice, and salt.
3. Bring to a gentle simmer over medium heat. Visual cue: small bubbles at pot edges.
   Aim for simmer ~180– 190° F on an instant thermometer.
4. Lower heat to low medium and cook.
   Stir every 2– 5 minutes to avoid scorching. Cook until reduced and thick. Visual cues: darkened color and volume down 25 40%. Spoon test: coating holds a line briefly.
   Stovetop Cook Time: 30– 45 minutes.
5. Remove from heat. Stir in vanilla and butter.
   Use an immersion blender for silky texture.
6. Cool, jar, and refrigerate.
   Slow Cooker Time: 4– 6 hours on low.

This recipe makes clear, spreadable Pumpkin Butter. Think of it as a pumpkin pie in a jar.
It’s a great Easy Pumpkin pantry staple.

Pro Tips

Use a heavy bottomed pan to prevent hot spots. Add 1 2 tablespoons water if it gets too thick.
For ultra smooth texture, sieve after blending.

Mistakes to avoid: high heat and wandering off. Stir more as sugars concentrate at the end.
make-ahead: refrigerate for up to 2 weeks.

Freeze for up to 6 months in airtight jars.

Honestly, I love stirring this on a rainy afternoon. It smells like fall instantly.
Try variations like Maple Pumpkin Butter or Pumpkin Spice Butter.

This Butter Recipe doubles as a Spiced Pumpkin Spread.
As Julia Child said, people who love to eat… well.

Go make Homemade Pumpkin goodness. You’ll be glad.

Recipe Notes Serving Suggestions

Oh my gosh, this Pumpkin Butter is a cozy little kitchen miracle. Spread it thick on toasted sourdough. Dollop on cream cheese for a sweet savory hit.

Stir a spoon into oatmeal or yogurt. I once smeared it on warm bagels and pretended it was fall in July.

Pair it with sharp cheddar or goat cheese on a board. For drinks, stir 1 2 teaspoons into coffee or steamed milk.

You’ll taste Pumpkin Spice Butter vibes. Try a smear on pancakes for a weekend treat. These are classic ways to show off this Spiced Pumpkin Spread.

Storage Tips

Refrigerate in airtight jars once cool. It keeps for 2 weeks in the fridge. If you want long term stash, freeze in small containers.

Frozen Pumpkin Puree Spread lasts 6 months . Thaw overnight in the fridge.

Reheat gently on low. Add a splash of water or apple cider if too thick. Stir often to avoid scorching. If using a microwave, heat in short bursts and stir between intervals.

Variations

Vegan swap? Omit the butter. Use extra maple instead. That gives a lovely Maple Pumpkin Butter alternative. Cut sugar or use coconut sugar for a lower refined option.

Seasonal swaps are fun. Add apple purée for Apple Pumpkin Butter. Toss in orange zest for a citrus lift. I once added a tablespoon of bourbon at the end. That one vanished fastest.

Nutrition Basics

Per 2-tablespoon serving, expect about 50 65 kcal. Rough carbs sit around 12 15 g. Pumpkin gives vitamin A and fiber. It’s a lower fat, flavor packed spread. Small portions go a long way.

Quick tip: the stovetop version cooks faster. The Stovetop Pumpkin Butter Recipe takes 30 45 minutes . The Slow Cooker Pumpkin Butter takes 4 6 hours.

I’ve burned one pot, honestly. Stirring saved me.

Wrap-up: make this Homemade Pumpkin easy and your own. Tweak spices. Taste as you go. You’ll end up with a silky, spiced spread that feels like a hug in a jar.

Go on make some.

Frequently Asked Questions

How do I make silky smooth Pumpkin Butter at home?

For a velvety texture, blend the pumpkin butter while it’s still warm using an immersion blender or in batches in a regular blender, then press through a fine mesh sieve if you want extra silkiness.

Stirring in a knob of butter (or a neutral oil for dairy-free) at the end adds sheen and mouthfeel, and puréeing warm prevents graininess; just avoid overcooking so it doesn’t taste scorched.

Use a heavy bottomed pan and gentle, frequent stirring during reduction to prevent sticking and maintain a smooth finish.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes use roasting pumpkins like kabocha, sugar, or pie pumpkins: roast until tender, scoop, and purée, then drain any excess water so your butter isn’t too thin. Two cups of canned pumpkin is roughly equivalent to about 1 medium small roasted pumpkin’s flesh puréed; you may need to simmer a bit longer to reach spreadable thickness.

Fresh pumpkin gives a brighter flavour, but weigh and taste as you go and adjust sweetener and spices accordingly.

How long does pumpkin butter keep in the fridge, freezer, or on the pantry shelf?

Homemade pumpkin butter will keep in a sterilized jar in the refrigerator for up to about 2 weeks and freezes well for up to 6 months leave a little headspace in containers to allow for expansion.

Shelf stable canning is possible, but you should follow tested hot-water bath canning recipes and USDA or local extension guidelines for acidity and processing times rather than improvising. Always cool jars properly, check seals before storing, and discard if you see signs of fermentation, off-odours, or mould.

Is Pumpkin Butter healthy and what’s in a typical serving?

Per the recipe’s estimate, a 2-tablespoon serving is roughly 50 65 kcal with about 10 13 g sugar, 1 2 g fiber and minimal fat (higher if you add butter). It’s nutrient dense from pumpkin (vitamin A, fiber) but sweetened, so consider it a condiment rather than a health food; reduce sugar, use maple syrup sparingly, or substitute unsweetened applesauce to lower calories and sugar.

A pinch of salt and a splash of lemon juice can amplify flavour so you can use less sweetener without losing depth.

Any quick tips or tasty variations to try beyond spreading Pumpkin Butter on toast?

Try stirring it into porridge, yogurt, ricotta, or a latte for an easy seasonal lift think of it as pumpkin pie filling in mini portions. For variations, make Apple Pumpkin by adding applesauce, a Maple-Bourbon version by stirring in a little bourbon at the end, or a citrus spiced vegan version with orange zest and extra lemon; you can also add espresso powder or a pinch of cayenne for a savoury twist that pairs brilliantly with sharp cheddar.

Small tweaks more ginger, less sugar, or extra lemon let both beginners and seasoned cooks tailor the butter to their taste.