Make Your Own Pumpkin Butter (and a List of Ways to Enjoy It)
No need to buy it. It's easy.
![](https://www.organicauthority.com/wp-content/uploads/2024/05/fruit-pumpkin-spread-4073024972_bd2f1e0f1c_c-800x630.jpg)
Get ready to make one of the single most dee-licious fall recipes this week: Pumpkin butter. It’s not really butter, and it doesn’t contain any butter. Actually, it’s completely plant-based. So you can enjoy this wonderful sweet, creamy, spiced spread with all of your friends this season… and you’ll want to.
Pumpkin butter can run you around 5 to 8 dollars a jar if bought from a specialty shop, and it will usually be made with white sugar or corn syrup. In this completely natural version, all of the autumn elements come together just right: pumpkin puree, apple cider and maple syrup.
Pumpkin butter is a fall go-to substitute for butter, so use it over whole grain toast for breakfast, smeared atop roasted meats or tempeh cutlets, or stirred into apple crisp and pie recipes for an incredible spiced tang. And if you find yourself head-over-heels in love with the stuff, try a few more serving tips:
Ingredients
Homemade Spiced Pumpkin Butter
Preparation
If using a whole pumpkin: Peel pumpkin and remove seeds. Cut flesh into ½-inch cubes. Place in medium pot with water barely to cover; bring to a boil and simmer, covered, until very soft, about 30 minutes. Drain and mash pumpkin until well pureed. If using canned pumpkin, skip and start with Step 2.
Return fresh pumpkin puree (or place canned pumpkin puree) to pot, along with remaining ingredients; stir well. Bring to a boil over medium-high heat, stirring. Reduce to a simmer and cook until thickened and cohesive, about 30 to 40 minutes, stirring and scraping bottom of pot regularly.
Allow pumpkin butter to cool to room temperature. Serve at room temperature or well chilled. Store in airtight containers in the fridge for up to 1 week.