Pumpkin Butter - Budget Bytes

If you don’t know already, I’m a bit of a rookie homesteader; my husband and I grow our own vegetables, spoil our chickens and ducks, and give homemade gifts to people we love around the holidays. My creamy, festive Pumpkin Butter is one of my go-to recipes for homemade gifts! Whether you make this Pumpkin Butter recipe to share or keep it all to yourself (no shame!), just know it’s ridiculously easy, delicious, and, of course, budget-friendly. Try it on a toasted slice of cinnamon raisin bread just once, and you’ll be hooked!

What is Pumpkin Butter?

Pumpkin pie isn’t the only thing you can make with pumpkin purée during fall. Pumpkin butter is a creamy, spreadable mixture made from cooked pumpkin purée, sugar, maple syrup, apple juice, and spices. I like to add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. And despite its name, pumpkin butter doesn’t actually contain any dairy products, making it dairy-free and vegan-friendly! It’s a festive alternative to apple butter or jam and is full of fall flavor.

Here’s what you’ll need to make homemade pumpkin butter:

Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling. The texture and flavor just wouldn’t be the same as using pure pumpkin purée.
Brown Sugar: Adds sweetness and a delicious caramel-like flavor.
Maple Syrup: Nothing beats the flavor of pure maple syrup in pumpkin butter. It makes everything taste 10x better!
Apple Juice: Adds enough liquid to cook down the pumpkin purée and spices into a spreadable consistency. It also works as a natural sweetener! Apple cider would be a delicious alternative.
Lemon Juice: Brightens up the other flavors and helps balance out the sweetness.
Pumpkin Pie Spice: A must-have for any fall recipe! This spice blend contains cinnamon, nutmeg, ginger, allspice, and cloves. You can use store-bought or make your own pumpkin pie spice blend (use any leftover spice to make these pumpkin cookies or pumpkin bread!)
Cinnamon: I add a little more cinnamon in addition to the pumpkin pie spice for extra warmth and flavor.
Sea Salt: Just a pinch to bring together all the flavors.
Vanilla Extract: The best flavor enhancer! It adds a warm and cozy taste to the spread.

Serving Suggestions

A spoonful of pumpkin butter adds fall flavor to whatever you pair it with. I love it at breakfast time, but I’d never say no to it as a dessert, snack, or ingredient in other recipes! Here are a few serving ideas:

How to Store

Cool your pumpkin spread completely before storing it in a jar or airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. Place it in the fridge overnight to thaw before serving with your favorite seasonal treats. We don’t recommend canning this recipe.

A knife spreading pumpkin butter onto a slice of raisin bread.

Pumpkin Butter Recipe

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!

Author: Jess – Budget Bytes

Cook ModePrevent your screen from going dark

Combine all ingredients in a small saucepan.
Simmer on low heat for 25 min, whisking often.
The color will darken slightly as it simmers. Keep whisking to prevent burning.
Once a smooth, thick texture is achieved with a deeper color, you’re done!

See how we calculate recipe costs here.

*It may seem like using pumpkin pie filling in a can is an easy substitute, but they add water and additional ingredients that don’t yield the same texture.
**Apple cider is a delicious substitute!

Serving: 2TbspCalories: 30kcalCarbohydrates: 7gProtein: 0.4gFat: 0.1gSodium: 15mgFiber: 1g

Read our full nutrition disclaimer here.

Overhead view of pumpkin butter in jars.

how to make Pumpkin Butter – step by step photos

Ingredients for pumpkin butter in a saucepan.

Combine 6 Tbsp brown sugar, a 29 oz can of pumpkin purée, 2 Tbsp maple syrup, ¼ cup apple juice, 1 tsp lemon juice, 2 tsp pumpkin pie spice, ¼ tsp cinnamon, ⅛ tsp sea salt, and ½ tsp vanilla extract in a small saucepan.