Pumpkin Butter Recipe

Homemade Pumpkin Butter

I’m not gonna lie, I have… a thing for pumpkin. I think it has to do with the fact that where I come from, pumpkins symbolize cool, crisp air, the smell of autumn leaves, bonfires, hayrides, and warm cinnamon donuts apple cider. I love baking with pumpkin and the spices that go so well with it – nutmeg, allspice, ginger, and my favorite, cinnamon. Pumpkin is definitely one of my comfort foods. To me it means family, hugs, warm cozy houses, and evenings by the fireplace.

So… you can imagine I have been in my starting block here, ready for the proverbial gun shot, signaling that Fall is upon us. This weekend all signs pointed to go, so I grabbed a few baking pumpkins from my local Trader Joe’s, threw on a sweatshirt and my fury UGG slippers for the first time since arriving in California, and hit the kitchen.

First on the list, pumpkin butter. I went to work on this, while Ryan made his version of Great Harvest High 5 Fiber bread, which IS DELISH, and goes oh so perfect with my butta, but I’m getting ahead of myself. Homemade Pumpkin Butter

Pumpkin Butter Ingredients

What is pumpkin butter really? Typically it is pumpkin puree, sugar, and spices basically just reduced. You know I had to add the healthy twist. Here is my version.

  • 4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)
  • 1/4 cup apple cider
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp stevia or agave (to taste… some people, i.e. me, like things sweeter, you may prefer less)

To Roast the Pumpkin

We’re pulling all the stops here, no cans allowed. Making pumpkin puree is super easy, it just takes a little time. I use pie pumpkins, which are the smaller (6″ diameter or less) size pumpkins, because they are sweeter and less grainy than the larger variety.

Heat the oven to 350° F.

For this recipe, you will need two of the small 4-6” diameter size pumpkins. Wash the exterior, cut them in half, and remove the seeds and stringy stuff. I put the seeds into a small bowl so that I could bake them (see pumpkin seed recipe at the bottom of this article).

Lay the pumpkin cut side down on a baking sheet covered in tin foil (spray the foil with olive oil or wipe it with a dab of coconut oil on a paper towel). Place into the oven and bake for 1-1/2 hours. Remove from oven and allow them to cool so that you can handle them.

Pumpkin Butter Directions

Scoop out the roasted pumpkin and place 4 cups into mixing bowl (I use my stand mixer). Add the apple cider, spices, and stevia and mix until incorporated.

Place into a medium size sauce pot and bring to a boil over medium heat. Reduce heat and simmer for another 30 minutes, stirring often. Mixture will thicken and reduce. Remove from heat and allow to cool.

Store in an airtight container in the frig (or you may can it, if you are into canning). Serve over waffles, pancakes, on toast, oatmeal, yogurt, frozen yogurt, I could go on and on…

Homemade Pumpkin Butter

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{ 10 comments… read them below or add one }

VeggieGirl October 12, 2009 at 6:33 PM

Holy yum spread!


MB October 13, 2009 at 11:11 AM

Thank you for sharing this recipe! This is just what I’m going to make with the small pumpkin I have had sitting on my counter for 2 weeks now! :0)

xx MB


Lori October 13, 2009 at 4:46 PM

That sounds wonderful, but how long does it last? It seems like 4 cups of pumpkin would make a lot of pumpkin butter.
I have been baking my pie pumpkins and mixing it with spices and putting it in my morning oatmeal. Wonderful!!


Sheila October 14, 2009 at 9:43 AM

Holy YUM is right! :-)

Lori – It actually reduces quite a bit… close to half. If this is still more than you think you would use in a week or two, then I would say to just cut the recipe in half (and use one pumpkin).


Joanna Sutter (Fitness & Spice) October 15, 2009 at 6:49 AM

I attempted to create a pumpkin peanut butter this weekend. It was not a success. You’re pumpkin butter recipe might just be exactly what I’m looking for!

Oh, and I bought my very first pumpkin with the intentions of roasting it. Now I don’t have to look any further on the instructions on how to do that.

Two great solutions in one post! It’s my lucky day! Thanks, Sheila!


Mindy October 30, 2009 at 7:31 AM

Just made this last night and it was AWESOME…… thank you so much!! :D


Sheila October 30, 2009 at 11:41 AM

Glad you liked it Mindy!!


Gwen October 25, 2010 at 6:28 AM

Question…could you sub out the cider for coconut milk? Just a thought.


Sheila October 25, 2010 at 10:51 AM

Hmm, I’ve never tried that, but you could give it a shot. The apple cider adds sweetness and spice so you may have to play with the other ingredients as well, if it seems like something is missing. Let us know how it goes if you try it!


Casey January 5, 2012 at 6:31 PM

YUM! I can totally see myself making this, sounds so tasty :) I love pumpkin all year!!


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