Maple Pumpkin Butter

Maple pumpkin butter is easy to make, made with simple pantry ingredients and is the ultimate fall recipe. Use this maple pumpkin butter on everything - oatmeal, waffles, pancakes, ice cream, yogurt. You will want to keep a jar in your fridge all fall season. It cooks up in one pot in just 20 minutes with 6 ingredients.

Course Snack, spread

Cuisine American

Keyword maple pumpkin butter, pumpkin butter

Prep Time 2

Cook Time 15

Total Time 27

Servings

Calories 53kcal

Author Samantha Rowland

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.

Video

Notes

Top tips

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.

Storage

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.

Nutrition