Description
This 5-ingredient Homemade Pumpkin Butter is a rich, thick, perfectly spiced spread that's easy to make (only 5 minutes of prep time!) and tastes even Better Than Store-Bought. We use it as the filling for our copycat Pumpkin Pie Pop Tarts, and it's also delicious spread on toast, waffles, or pancakes, in a hand pie, atop yogurt or oatmeal, or swirled into baked goods.
Ingredients
- 1 15oz can pure pumpkin purée
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup water
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Instructions
- Add all ingredients to a medium-sized saucepan over medium heat and whisk or stir with a spatula until everything is well incorporated.
- Bring the pumpkin butter to a gentle simmer, then reduce the heat to medium-low.
- Let the mixture cook for about 30 minutes, stirring every 5 or so minutes, until the pumpkin butter reduces by about 25%. It should be thick, darker in color than when you started, smooth, and more like a paste than a purée. You should end up with almost exactly 2 cups of pumpkin butter.
- Let the pumpkin butter cool completely before transferring it to an airtight container. Store in the refrigerator for 1-2 weeks or in the freezer for up to 3 months.
Notes
Storage: Because of its lower sugar content compared to a jam, the fridge storage window is a bit shorter – only 1-2 weeks max. For longer term storage, the freezer is a much better option. We like to freeze in ice cube trays so you can just defrost what you need. Defrost it overnight in the refrigerator, then stir before using. NOTE: You cannot safely water-bath can this pumpkin butter. It's too dense and too low-acid and will spoil. Freezer is your best bet for long term storage.
Pumpkin pie spice blend: If you don't have any on hand, combine: 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves and (optional) 1/8 tsp ground allspice for this recipe.
For deeper flavor, swap water with apple cider.
Pumpkin: Make sure to use pure, 100% pumpkin purée, not pumpkin pie mix, which looks similar but contains added sugar and spices.
Too thick? Add a splash of water. Too thin? Keep simmering.
This makes just the right amount of filling (plus a little extra) for a batch of our Homemade Pumpkin Pie Pop Tarts!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Condiments, Spreads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 34
- Sugar: 7 g
- Sodium: 41.4 mg
- Fat: 0.1 g
- Carbohydrates: 8.5 g
- Fiber: 0.8 g
- Protein: 0.3 g