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.
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…)
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!
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!
Course: Appetizer
Cuisine: American
Servings: 2
Calories: 637 kcal
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!
Loaded Baked Potato Dip
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
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!
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
Shawn
You’re very welcome! I’m so glad your little one loves it! 🙂
Bridget
do I cook it until it as thick as this looks? or will it thicken as it cools?
thanks!
Shawn
Hi Bridget, you will need to cook it until it thickens. It takes some time, but the liquid will reduce and it will thicken up. 🙂
Holly
Omg… Thank you for existing. You are my hero.
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
Gaye Nichols
I love pumpin butter. I put a spoonful or two in my cottage cheese!
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!
Lisa J
Yummmmmmmm!!!
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.
Tess @ Tips on Healthy Living
I’ve never heard of spiced pumpkin butter. I feel like I’ve been missing out– this looks amazing!
Cathy
This looks like a great recipe! Any ideas how could I add this to an awesome cinnamon bread recipe I have?
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. 🙂
Teri
Can I use fresh pumpkin purée instead of canned pumpkin
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.
Gerry @ Foodness Gracious
I have toast every morning for breakfast…this would be awesome spread on it!
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!
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! 🙂
Ali D
amazing! thanks!
Cookbook Queen
I can DEFINITELY get behind pumpkin pie for breakfast!! YUM!!
Shawn
haha, thanks Kristen! 🙂
Dana
I love stuff like this! thanks for sharing!
Shawn
No problem Dana! Make sure you check back on Friday for a delicious way to use this pumpkin butter! 🙂
Stephanie
Yum! Thanks for sharing, I really have been looking for a good pumpkin butter recipe!
Shawn
Score! You found one!! 😉