A pot of pumpkin butter simmering on the stove is one of fall’s simple pleasures. Fragrant with warm spices, apple cider, and vanilla, this smooth, rich spread brings a little pumpkin-pie comfort to everyday breakfasts. Spread it on a warm biscuit, spoon it over oatmeal, or tuck a jar into the refrigerator to brighten a chilly morning.
Despite its name, pumpkin butter contains no butter—it gets its creamy consistency from gently cooking pumpkin puree until thick and spreadable. Canned pumpkin makes this version especially easy, with just a little stirring between you and a delicious fall favorite.
INGREDIENTS
2 (15-ounce) cans pumpkin puree—not pumpkin pie filling
¾ cup granulated sugar
1/3 cup apple cider
2/3 cup packed light brown sugar
1 tablespoon plus 1 teaspoon pumpkin pie spice
1½ teaspoons pure vanilla extract
1 teaspoon kosher salt
METHOD
In a medium, heavy-bottomed saucepan, stir together the pumpkin puree, granulated sugar, apple cider, brown sugar, pumpkin pie spice, vanilla, and salt until well blended.
Cook over medium heat, stirring frequently, until the mixture begins to bubble. Reduce the heat to low to maintain a gentle simmer; thick pumpkin puree can sputter, so avoid a vigorous boil.
Simmer uncovered for about 30 minutes, stirring every 2 to 3 minutes with a heatproof silicone spatula and scraping the bottom and corners of the pan. Stir more frequently as the mixture thickens to prevent scorching. The pumpkin butter is ready when it mounds softly on a spoon and a spatula drawn across the bottom leaves a brief trail. It will thicken further as it cools.
Remove from the heat and let cool briefly. Spoon into clean, small, heat-safe containers and refrigerate promptly, within 2 hours of cooking. Cover tightly once chilled.
Ways to Enjoy Pumpkin Butter
- Spread over warm toast, English muffins, biscuits, or scones.
- Serve with pancakes, waffles, or French toast.
- Spoon over oatmeal or plain yogurt, then finish with toasted pecans.
- Layer with cream cheese on a toasted bagel.
- Pair with sharp cheddar or creamy Brie on a fall cheese board.
- Spoon over vanilla ice cream with crumbled gingersnaps.
STORAGE NOTE
Keep refrigerated, or freeze in small portions for longer storage, leaving room for expansion in freezer-safe containers. Thaw in the refrigerator. Pumpkin butter is not suitable for home canning or room-temperature storage.
