Maple Pumpkin Butter
Maple pumpkin butter is going to be your go-to pumpkin treat this fall. Easy to make with just 6 ingredients, this naturally sweetened pumpkin butter is ready in about 30 minutes and make your kitchen smell warm and cozy as it’s cooking.
If you love fall recipes like this, you have to try my simple apple butter recipe or air fryer pears recipe (it’s ready in just 10 minutes).
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Why you will love this recipe
- Fun fall recipe
- Easy to make.
- Pantry ingredients
- Naturally sweetened
Ingredients
- Canned pumpkin – be sure it’s just pure pumpkin, not pumpkin pie filling.
- Maple syrup – use real maple syrup, not the maple flavored syrup.
- Lemon juice –this cuts the “canned” flavor of the pumpkin
- Spices: Pumpkin pie spice, cinnamon, ground cloves – the ultimate fall flavors.
How to make maple pumpkin butter
Combine the ingredients in a large pot.
Cook over medium low heat: Cook for 15-20 minutes, stirring every 2-3 minutes when needed. You want the excess water to simmer out of the pumpkin puree to help it become really thick and creamy.
Allow to cool: Once the mixture reduced a bit and most of the excess liquid is gone, remove from the heat and allow to cool at least 10 minutes. The maple pumpkin butter will thicken more as it cools.
Transfer to a airtight container and store in the fridge up to 3 weeks or freeze for up to 3 months.
How to use pumpkin maple butter
Pumpkin butter is just like a jam or jelly but made from pumpkin, spices and in this case maple syrup. You can use pumpkin butter in many sweet applications including:
- Stirred in oatmeal
- On toast (with cashew coconut butter)
- On pancakes or waffles
- Stirred in yogurt with your favorite granola
- On top of ice cream
- Slathered on cookies or graham crackers
Common questions
Can you preserve pumpkin butter by canning it?
No, this pumpkin butter is not recommended for home canning. You can make pumpkin butter anytime of the year using canned pumpkin though. To store pumpkin butter for longer periods of time, you can freeze it for up to 3 months.
What if you don’t have pumpkin pie spice?
Pumpkin pie spice is sold most places year round but can almost always be found in stores during the fall. Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and cloves.
If you don’t have pumpkin pie spice, make your own:
- 1.5 teaspoons of cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon ground ginger
- 1/8 teaspoon of ground cloves
Substitutions
- Pumpkin puree – You could also try this with butternut squash puree or sweet potato puree.
- Maple syrup – Use honey, date syrup, coconut sugar or even dates that have been soaked in hot water then blended with some of the pumpkin puree to a smooth paste.
- Lemon juice –Try 1 tablespoon of apple cider vinegar
If you love this recipe, you should try
- Homemade Apple Butter
- Healthy Sliced Apples
- Protein Pumpkin Breakfast Bars
- Protein Pumpkin Brownies
- Pumpkin Cookie Dough
Maple Pumpkin Butter
Guided Recipe Video
Ingredients
- 30 oz. pumpkin puree (2 – 15 oz. cans)
- 1/2 cup maple syrup - up to 2/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1-2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1 small lemon, juiced
Instructions
- In a medium pot (with high sides), combine ingredients and cook over low heat for 15-20 minutes, stirring occasionally.
- Allow pumpkin butter to cool at least 10 minutes before serving.
- Store in a airtight container in the fridge for up to 3 weeks.
Notes
- Use pumpkin puree, not pumpkin pie mix as pumpkin pie mix is sweetened and already has spices added.
- Use a pot with tall sides: This helps reduce the amount of pumpkin puree that sputters as it cooks. The pumpkin puree gets pockets of heat and as it bubbles, it can sometimes spit up hot pumpkin everywhere. Having a tall enough pot (and not too high of heat) can help reduce the mess from this on your stove.
- Depending on the brand of pumpkin puree, you may need to cook 5-10 extra minutes to ensure the pumpkin butter is thick.
- Don’t rush the process: Because of the maple syrup in the pumpkin butter, it can burn if you turn the heat up to high or aren’t diligent about stirring the pot regularly. Medium low is best.
- Be sure to allow the pumpkin butter to cool at least 10 minutes before transferring to glass container. The pumpkin butter will continue to thicken as it cools.
- Use maple syrup not pancake syrup (which is typically corn syrup with flavor added) and the flavor will not be the same and you won’t get the same nutritional value from the pancake syrup alternative.
- You can try to reduce the maple syrup by adding in monk fruit or stevia in it’s place, however 2 tablespoons. of maple syrup really helps with the flavor.
- Fridge: Store in an airtight container in the fridge for up to 3 weeks.
- Freezer: Freeze for up to 3 months. To make defrosting easy if you only plan on using a tablespoon or two at a time, freeze the pumpkin butter in 1-2 tablespoon ice cubes. Once frozen, transfer to a freezer safe bag for 3 months. Be sure to label the bag with the name of the recipe, the date and the freeze by date.
What brand of pumpkin puree was used in this recipe please ?
:)
Gina I’ve made this with multiple brands!
This looks amazing. I have a question though. How much nutmeg? It’s listed on the health benefits but not in the recipe.
Thanks
Hey there, there is nutmeg in the pumpkin spice blend! So you don’t need to add any extra