3 Ingredient Maple Pumpkin Butter Recipe
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.
Simmered down with maple syrup and pumpkin pie spice, this homemade maple pumpkin butter is loaded with all the best flavors of the season. It has a concentrated pumpkin pie flavor with a hint of spice and just enough sweetness. Make a big batch of this flavorful spread to add a touch of fall flavor to your ice cream, yogurt, oatmeal, and more!
The second sugar pie pumpkins show up at my local market, I grab a bunch. They’re the first real sign of the fall season for me, and I like to roast them for soups, pumpkin muffins, and, of course, making this easy pumpkin butter.
I’m always stunned by how easy it is, especially compared to how long it takes to cook down my favorite pear butter, but that’s because the cooked pumpkin is already so thick. This makes light work of the task, leaving you with heaps of this delicious spread to use however you’d like!
Plus, it’s very easy to adapt. You can make a bigger batch, change the sweetener or reduce the quantity, play around with different spices, etc. Since this recipe isn’t intended for canning, you can really adjust it however you’d like!
I’ve been adding it to homemade oatmeal for a warm, cozy pumpkin flavor, and it’s wonderful folded into a cheesecake or served over ice cream. It’s really the perfect fall treat!
If you love fruit butter, try my slow cooker apple butter for the ultimate fall flavor! We buy cases of apples specifically for this recipe every year. I’m also head-over-heels in love with this caramel pear butter recipe, which is perfect on ice cream, yogurt, and more!
Equipment
To make this easy pumpkin butter, you’ll need:
- Medium saucepan (or a large stockpot for a larger batch)
- Ladle
- Rubber spatula or wooden spoon
- Glass jar(s) for storage
Ingredients
- Fresh pumpkin puree – You’ll get the freshest flavor if you roast whole pumpkins for the puree. But, canned pumpkin puree works, too! Learn how to roast a whole pumpkin on a baking sheet here.
- Real maple syrup – I like to use maple syrup for extra flavor, but it’s also lovely with light brown sugar. Be sure to use the real stuff, not the pancake syrup made with corn syrup. This can be increased or decreased to your preference until you get the right amount of sweetness.
- Spices – Pumpkin pie spice is loaded with warm spices, like ground cinnamon, ginger, allspice, nutmeg, cloves, etc. I also like to add a pinch of salt to bring out the sweetness.
Homemade Pumpkin Butter – Step-by-Step Instructions
- Combine all of the ingredients together in the bottom of a pot and stir thoroughly to combine.
- Heat over medium low heat and let the pumpkin mixture cook down for 45 minutes to 1 hour until thick and flavorful.
- Adjust the seasonings if needed, then cool to room temperature and store in jars. Refrigerate or freeze to use in any way you’d like!
Storing Suggestions
Store any leftover pumpkin butter in an airtight container in the fridge for 2-3 weeks.
For longer storage, fill your glass jars with room temperature pumpkin butter while leaving at least 1 inch space for expansion. Chill in the fridge, then transfer to the freezer. Eat within 3-6 months.
How to Use Pumpkin Butter
This pumpkin butter can be used instead of canned pumpkin in recipes, but bear in mind that it will add extra sweetness and flavor, too. I’m working on recipes for pumpkin butter muffins and pie, and I’ll share those below!
- Spread over morning toast
- Fold into whipped cream cheese for a cozy fall flavor
- Spread over pancakes
- Bake into pumpkin bread or muffins
- Add to oatmeal for a creamy fall flavor
- Dollop onto yogurt to enjoy with granola
Tips & Variations
- Add extract. I like to use my bourbon vanilla extract, but you can use plain bourbon for a cozy fall flavor, too! You only need 1 teaspoon per batch.
- Squeeze some lemon juice. To really make the flavors of sweet maple and roasted pumpkin pop, add a teaspoon of lemon juice or even a little apple cider vinegar.
- Use your favorite sweetener. Maple syrup is just a suggestion. You can also use brown sugar, coconut sugar, honey, etc.
FAQs
Yes! This is my favorite way to make pear butter, but pumpkin butter cooks much faster. For a set-it-and-forget-it kind of project, add all of the ingredients to the slow cooker, then slow cook for 3-4 hours over low heat. Stir often and cook until it’s thick and full of flavor.
Although there are recipes out there for canning pumpkin butter, it is not considered safe, according to the FDA. I do not recommend canning any homemade pumpkin butter. Freeze the extras instead.
Related Recipes
- Sourdough Pumpkin Muffins
- How to Make Pumpkin Puree
- Pumpkin Pie Pudding Cups
- Can You Freeze Pumpkin?
Old Fashioned Maple Pumpkin Butter Recipe
Equipment
- Medium saucepan or a large stockpot for a larger batch
- ladle
- rubber spatula or wooden spoon
- glass jars or your favorite freezer-safe containers
Ingredients
- 4 cups pumpkin puree, I roasted 2 sugar pie pumpkins
- 3/4 cup maple syrup, feel free to start with 1/2 cup and add more as needed
- 2 tsp pumpkin pie spice
Instructions
- Combine all of the ingredients together in the a pot and stir thoroughly to combine.
- Heat over medium low and let the mixture cook down for 45 minutes to 1 hour until thick and flavorful.
- Adjust the seasonings if needed, then cool to room temperature and store in jars. Refrigerate or freeze to use in any way you’d like!
Notes
Pin this recipe for later!
