Irresistible Pumpkin Butter Slowsimmered Spiced Spreadable

Recipe Introduction

How To Make Pumpkin Butter is a question I get. I make it every autumn. It tastes like pumpkin pie in a jar.

Rich spices and a silky texture are the selling points.

Quick Hook

Oh my gosh, this Pumpkin Butter recipe is comfort food. It’s a slow simmered pumpkin butter stovetop dream. Honest-to-goodness, it turns toast into a moment.

Brief Overview

This spread borrows from American and British autumn traditions. Pumpkin and apple preserve cosy fall vibes. Difficulty is easy. Prep takes 10 minutes.

Cook time is 30 45 minutes on the stove. Or use a slow cooker for 2 4 hours .

Yield is about 1 3/4 2 cups. That’s roughly 16 servings. Lovely on pancakes, porridge, or a cheeky spoon.

Main Benefits

Top health benefit? Pumpkin packs vitamin A. It’s one of those Healthy Sweets you can feel good about. Swap sugars for a sugar-free pumpkin butter alternative if you crave less sweetness.

This spread is perfect for brunch, gift jars, and bake-a-thons. It calms my inner Sweet Tooth every time. What makes it special is the reduction.

Slow simmering concentrates flavor. That’s why I call it a Homemade pumpkin spread recipe with depth.

I once scorched a batch by walking away. Lesson learned: stir more. Use a heavy pan. And be patient. For a super smooth finish, try the Pumpkin apple butter variation .

For vegan friends, go with Vegan pumpkin butter with coconut oil . For lazy days, follow a Slow cooker pumpkin butter recipe .

Want shelf stable jars? Learn How to can pumpkin butter safely before you start.

If you want a go-to pantry staple, this one’s it. It’s forgiving and sweetly spiced. Next up, I’ll list exact ingredients and steps.

Grab your pumpkin puree and cider. Let’s move to the ingredients.

Ingredients & Equipment

I always start with a simple question: How To Make Pumpkin Butter that tastes like fall. Oh my gosh, it’s cozy.

Search interest spikes every October. This section gives the exact stuff you need. Short and useful.

Main Ingredients

Base

• 2 cups (480 g) pumpkin puree. Canned 100% pumpkin or home strained puree. Use thick, not watery.
• 1 cup (200 g) packed light brown sugar. Packed firmly for consistent sweetness.
• 1/2 cup (120 ml) apple cider. Fresh cider gives fruitier depth.

Flavor & finish

• 2 tablespoons (30 ml) pure maple syrup or honey. Optional but rich.
• 1 tablespoon (15 ml) fresh lemon juice. Brightens the whole jar.
• 1 teaspoon (5 ml) pure vanilla extract.
• 2 tablespoons (28 g) unsalted butter, or use coconut oil for a Vegan pumpkin butter with coconut oil option.

Spices & salt

• 1 teaspoon (2.6 g) ground cinnamon.
• 1/2 teaspoon (1.1 g) ground ginger.
• 1/4 teaspoon (0.6 g) ground cloves.
• 1/4 teaspoon (0.6 g) ground nutmeg.
• 1/2 teaspoon (3 g) fine sea salt.

Quality tips: use pure maple syrup, fresh spices, and unsweetened pumpkin. Fresh cider beats juice concentrate.

Seasoning Notes

Essential spice combo: cinnamon, ginger, cloves, and nutmeg. It’s classic. Add 1/2 teaspoon allspice for depth.

Flavor enhancers: maple syrup, lemon juice, and a pinch of salt. A splash of bourbon off heat is fun.

Quick swaps: use 3/4 cup (150 g) brown sugar to cut sweetness. For a sugar-free pumpkin butter alternative , try 1/2 cup erythritol plus 2 tbsp maple flavor.

Want a mash-up? Try a Pumpkin apple butter variation by replacing half the pumpkin with unsweetened applesauce.

Equipment Needed

Essentials only:

• Medium to large heavy bottomed saucepan (or slow cooker).
• Wooden spoon or heatproof silicone spatula.
• Measuring cups, spoons, and kitchen scale.
• Immersion blender (optional for silky texture).
• Sterilized jars and lids.

Household alternatives: use a deep frying pan if no saucepan. A regular blender works for smoothing.

Last note: simmer 30 45 minutes on the stove or 2 4 hours on low in a slow cooker for a true Slow simmered pumpkin butter stovetop or Slow cooker pumpkin butter recipe.

If you plan to preserve jars, learn How to can pumpkin butter safely . Always follow trusted canning guides.

Honestly, this list saved me from a ruined batch once. Trust the pan. Trust the stir. Your Sweet Tooth will thank you.

Cooking Method

If you typed How To Make Pumpkin Butter into Google, this is the cozy answer. Fun fact: my first jar burned.

My kitchen smelled like regret for days. As my grandma said, "Good things take time." She was right.

Prep Steps

• Essential mise en place: measure 2 cups pumpkin puree , 1 cup brown sugar , 1/2 cup apple cider , spices, and salt.
• Time saving organization tip: mix spices with sugar first. Saves stirring later.
• Safety reminders: use a heavy bottomed pan. Stir often. Burnt sugar = ruined batch.

step-by-step Process

1. Combine pumpkin, brown sugar, and apple cider in the pan. Whisk smooth.
2. Add maple syrup, lemon juice, vanilla, spices, and salt. Stir well.
3. Bring to a simmer over medium heat. Watch for gentle bubbles. Heat to ~185– 200° F .
4. Lower to a gentle simmer. Cook 30– 45 minutes , stirring every 2– 3 minutes. Reduce by 30 40% .
5. Off heat, stir in butter or coconut oil. Taste and adjust.
6. Cool 10– 15 minutes , then jar leaving ¼-inch headspace . Refrigerate.

Visual cues help. The mixture should darken. It should pull away from the pan. A spoon should leave a clear trail. Those signs mean your spread is ready.

Pro Tips

• Technique: start with slightly less sugar. Taste near the end. Spices concentrate.
• Shortcut: use a slow cooker on low for 2– 4 hours for hands off simmering. This is my lazy Sunday trick.
• Common mistakes: cooking too hot. Not stirring enough. Over sweetening early.
• make-ahead option: refrigerate up to 14 days . Freeze up to 6 months .

Want a twist? Try Pumpkin Apple Butter variation by swapping half the pumpkin for applesauce. For a vegan spread use coconut oil and try the Vegan pumpkin butter with coconut oil finish.

If you plan to can jars long term, learn How to can pumpkin butter safely from USDA guides. Honestly, this spread makes toast feel like fall.

Try it. You’ll thank me.

Recipe Notes How To Make Pumpkin Butter

I love how small things cheer me up. Autumn smells like spice. As Camus said, Autumn is a second spring.

This Homemade pumpkin spread recipe feels like that. If you want the cozy version, here’s what I learned.

Serving Suggestions

Spread this Pumpkin Butter on warm toast. Try it with cream cheese. Slather it on pancakes or waffles. It also makes yogurt sing.

For a foodie twist, add it to grilled cheese with sharp cheddar.

If you have a real sweet tooth , pair it with hot chai. Black coffee works too. For a non-caffeinated option, choose spiced apple cider.

Honestly, one spoonful with Greek yogurt is bliss.

Storage Tips

Refrigerate jars after cooling. Store tightly sealed. Keep in the fridge for 10 14 days . For longer life, freeze in portions.

Freeze up to 6 months in freezer safe containers. Leave room at the top for expansion.

Reheating is easy. Warm gently in a saucepan. Or microwave short bursts, stirring. If canning, be careful. Follow USDA or trusted local guidance for safe canning.

Don’t guess on times or acid levels.

Variations

Want vegan? Try Vegan pumpkin butter with coconut oil . Swap butter for coconut oil. Go sugar-free by using a sugar-free pumpkin butter alternative .

Use a sweetener like erythritol or monk fruit. For autumnal depth, try the Pumpkin apple butter variation . Replace half the pumpkin with applesauce.

I once tried a slow cooker version. It was forgiving and dreamy. Try the Slow simmered pumpkin butter stovetop for quicker results. Or use a Slow cooker pumpkin butter recipe for hands off time.

Nutrition Basics

Per two tablespoons, expect about 80 calories . It’s mostly carbs and a little fat. Pumpkin adds fiber and vitamin A.

This makes it one of those Healthy Sweets you can actually feel good about. A small spread tames cravings without wrecking a meal.

Final tip: taste as it reduces. Spices concentrate. Start mild. Adjust at the end.

Wrap-up: making this felt like therapy. Try it, tweak it, share jars. If you mess up, so what? You’ll still have a tasty spread. Go make some joy.

Frequently Asked Questions

How To Make Pumpkin Butter should I use the stovetop or the slow cooker?

Both methods work well: stovetop takes about 30 45 minutes and gives you fast control over thickness, while a slow cooker needs 2 4 hours but frees you from constant stirring.

Beginners will appreciate the stovetop for shorter cook time and easier monitoring; experienced cooks love the slow cooker for hands off, deep flavor development. Either way, cook low and stir regularly to prevent scorching and finish with a quick blitz for extra silkiness if desired.

How long will homemade pumpkin butter keep, and can I safely can it for shelf storage?

Refrigerated, pumpkin butter will keep 10 14 days in a sealed jar; frozen, it’s good for about 6 months in freezer safe containers with headspace. For shelf stable jars you must follow tested water bath canning guidelines (acidification and processing times vary), so consult USDA or your local extension service rather than assuming the stovetop recipe is automatically safe for canning.

Always cool jars before sealing and label with date.

How do I get a silky smooth texture and avoid a burnt bottom?

Use a heavy bottomed pan, cook over low heat, and stir frequently (every 2 3 minutes) so sugars don’t stick and burn; scraping the bottom as you stir helps immensely. For ultra smooth results, briefly use an immersion blender once the mixture has thickened and cooled slightly, and finish with a knob of butter or coconut oil to add sheen and richness.

What are good variations or substitutions if I want maple, vegan, or pumpkin apple versions?

Swap all or part of the sweetener for pure maple syrup for a Maple Spice version, or stir in 1 2 tablespoons of bourbon off-heat for a boozy finish; replace half the pumpkin with unsweetened applesauce for a pumpkin apple butter.

To make it vegan, omit the butter and use light coconut oil (or leave it out); if you don’t have brown sugar, use granulated sugar plus a bit of molasses or reduce liquid and sweeten with maple syrup just taste and adjust near the end.

Is pumpkin butter healthy and how many calories or sugar are in a typical serving?

A typical 2-tablespoon serving is roughly 70 90 calories with about 13 15 g sugar and 1 2 g fiber, so it’s a flavorful condiment rather than a low-sugar food.

You can make it lighter by cutting the sugar (start with 3/4 cup brown sugar or less), using natural sweeteners like maple in smaller amounts, and portioning carefully; people watching carbs or sugar should treat it like jam and use sparingly.