Spiced Pumpkin Butter Recipe

If you enjoy pumpkin pie, then you will love this Spiced Pumpkin Butter Recipe.

It’s like pumpkin pie in a spreadable {I-can-eat-pumpkin-pie-for-breakfast-and-it’s-totally-legit} form.

Spiced Pumpkin Butter Recipe

It’s incredible on toast, an english muffin, a bagel, a spoon…

Pumpkin Butter is one of those Fall treats that you can easily make at home and gift to others in a cute mason jar wrapped with pretty raffia ribbon.

Plus you need to make it so you can enjoy the delicious breakfast treat I am going to share with you later this week. (oh the anticipation…)

Spiced Pumpkin Butter Recipe

But seriously, it’s officially Fall now, so dust off those cans of pumpkin in your pantry (what?!) and make this Spiced Pumpkin Butter today!

Print Recipe Pin Recipe Rate this Recipe
0 from 0 votes

Spiced Pumpkin Butter Recipe

This spiced pumpkin butter recipe is like enjoying pumpkin pie in a spreadable form. Perfect on top of toast, or added to muffins and french toast!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Servings: 2
Calories: 637 kcal
Author: Shawn

Ingredients

  • 1 pumpkin puree
  • 3/4 cup Apple Cider
  • 1 1/2 cups sugar
  • 2 tbsp pumpkin pie

Instructions

  • Combine all ingredients in a saucepan, stirring frequently, and bring to a boil. Reduce heat to medium, and stir frequently (about every 30 seconds to avoid splattering).
  • Cook for 30 minutes or until thickened and fragrant.
  • Place in mason jars to cool. Once cooled completely, store in fridge. Enjoy!
Notes
Slow Cooker compatible recipe.

Nutrition

Calories: 637kcal | Carbohydrates: 164g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 110mg | Fiber: 1g | Sugar: 158g | Vitamin A: 1305IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Keywords: apple cider, pumpkin, sugar
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
31 Responses
  1. JOYCE

    I AM TRYING TO LEARN HOW TO USE YOUR SITE. I MAKE PUMKIN BUTTER EVERY YEAR BUT I USE FRESH PUMPKIN NEVER THOUGHT ABOUT USING CANNED. MY SOURCE FOR PUMPKIN IS RUNNING OUT SO I AM FORTUNATE TO GET TO YOUR SITE. AND FIND THIS RECIPE. LOOKING FORWARD TO A HAPPY FRIENDSHIP……..JOYCE

  2. Machelle

    Your pumpkin butter recipe sounds amazing! I love pretty much everything pumpkin. I will be trying it substituted with squash. I grew up eating “pumpkin” pies to my surprise were not pumpkin at all. My grandma made her pies with squash which I prefer as they are a much milder in flavor than when pumpkin is used. It takes a little more effort to steam the squash but oh so much worth it. I will be looking forward to seeing your new recipes! Thank goodness I found your site!

  3. Bridget

    Thank you so much, this is now a staple in my fridge. My super picky 3yo loves it with peanut butter in place of jam! Xo

  4. Beth

    Shawn, I am gonna make these cookies and pumpkin butter this weekend! Thanks soooo much for theses wonderful, yet simple recipes. Can’t wait to see what you come up with for Christmas! Hint…hint

  5. Erin Fickert-Rowland

    Oh my goodness…. we will be eating this all fall and into winter! It made enough to share extra jars with family and friends. Thanks for sharing your delicious recipe with us!

  6. Maria G.

    I love it, because I suppose it’s very healthy. But doesn’t it look a bit strange? Can I “improve the look” anyway? I just don’t seem to like only the look. Though, if it is great and tasty who ever cares? I believe I can cook it as soon as possible.

    1. Shawn

      Hi Cathy! I’m not quite sure how your cinnamon bread recipe goes, but if you end up rolling out the dough to cover it with a cinnamon mixture, I can only assume slathering some pumpkin butter on the dough, then cover it with your cinnamon mixture, then roll it up. That would be awesome! Or of course, you can always just make the bread according to your recipe, then cover a nicely toasted sliced of cinnamon bread with the pumpkin butter. 🙂

    1. Shawn

      Yes! Fresh pumpkin puree might be a little thinner in consistency due to water content of the pumpkins, so just keep cooking the pumpkin butter until it thickens nicely.

  7. Amie Perrett

    Hi, do you know how long it stays good for once you cook and store this. It looks super yummy and I will definitely have to give this a try, I was just wondering. Also LOVE YOUR SITE. Your awesome!

    1. Shawn

      Hi Amie, I would say it is should last 3-4 weeks if stored in an air tight container in the fridge. And thanks for your sweet comments! 🙂

Leave a Reply

Recipe Rating





Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories