Spiced Pumpkin Butter Recipe
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This spiced pumpkin butter recipe is ideal for filling macarons, accompanying scones or muffins, or spreading on a slice of toast. Made by stirring together pumpkin purée, apple juice, sugar, spices, and sea salt, this silky-smooth pumpkin butter resembles the texture of apple butter, but with a distinctly autumn-forward pumpkin flavor.
What Inspired Me to Create This Pumpkin Butter Recipe?
As the days grow cooler, I find myself drawn to the warm, cozy flavors of fall. These include seasonal favorites like apple, chai, and caramel, and of course, pumpkin. (See also: these pumpkin hand pies, or my go-to pumpkin caramels!) This simple spiced pumpkin butter recipe captures the essence of the season in a jar. (It’s also a great way to use up all of those cans of pumpkin purée left over after making pies for Thanksgiving dinner…) While this certainly isn’t the most complicated recipe I’ve ever developed, but it’s definitely one of the tastiest. The combination of pumpkin, apple juice, and warm autumn spices makes it perfect for October and November baking and snacking.
Key Ingredients
- Pumpkin Purée – Make sure to choose pure puréed pumpkin (100% pumpkin), not pumpkin pie filling. Pumpkin pie filling contains spices and seasonings; you’ll be adding your own! If you’re in the UK, you can find pumpkin purée in the “American” aisle at Sainsbury’s, or at a specialty grocer like Partridge’s in London.
- Apple Juice – Juice also sweetens the pumpkin butter, and provides an autumn-appropriate hint of apple, too. If you have some left over, you can save it for another recipe, like my pumpkin spice caramels.
- Spices – You’ll need ground cinnamon, ground ginger, ground allspice, ground nutmeg, pumpkin pie spice, and fine sea salt. Sometimes I also like to add 1/2 teaspoon of ground cardamom to my spice blend. Alternately, you can use homemade pumpkin spice, either instead of or in addition to the other ground spices.
Spiced Pumpkin Butter
- Total Time40 minutes
- Yield900 grams (about 3 cups) 1x
A pumpkin butter recipe made with pumpkin purée, apple juice, sugar, and warm autumn spices.
Ingredients
850 grams pumpkin purée (2 15-ounce cans)
200 grams granulated sugar (1 cup)
160 milliliters apple juice (3/4 cup)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
Instructions
In a medium saucepan, stir together pumpkin purée, apple juice, sugar, spices, and fine sea salt.
Bring to a boil. Reduce heat to low and simmer gently for 30-40 minutes, stirring frequently. The mixture will thicken slightly, and will darken in color.
Allow pumpkin butter to cool at room temperature for 30 minutes.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Make-Ahead and Storage Suggestions
If you’re planning to use your spiced pumpkin butter within a couple of days, it can be stored in an airtight container in the refrigerator for up to one week.
To freeze: Freeze pumpkin butter in an airtight container (or several smaller containers) for up to three months. Thaw in the refrigerator when ready to use. You can also freeze pumpkin butter in individual portions in an ice cube tray.
Other Autumn Recipes You Might Enjoy
Pumpkin Spice Caramels
Apple Cider Caramels
Chai-Spiced Oatmeal Cookies
Pumpkin Hand Pies
Maple Cinnamon Pecans
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
