Homemade pumpkin butter is a fall staple, with warming spices, maple syrup, and fresh pumpkin flavor that is impossible to resist! This recipe uses cooked pumpkin instead of canned and is a simple process that makes all the difference. If you’re looking for a fresh pumpkin recipe, and a healthier spin on pumpkin butter, you’ll love this autumn treat!
Fresh Pumpkin Butter for Fall
Pumpkin-flavored treats are all the rage during fall, and I must admit that I’m a sucker for pumpkin goodness when the season rolls around. However, I like to make a healthy version of treats when I can, and a pumpkin butter recipe is a perfect opportunity!
Usually, anything pumpkin spiced that is store-bought is totally sugar-laden and full of other ingredients that are who-knows-what. Since I love pumpkin butter, I decided to make some with a real fresh pumpkin from my garden.
Let me tell you, cooked pumpkin puree is way better than canned! Sure, it’s an extra step in cooking, but so easy and hands-off for the most part.
Trust me, this easy recipe for fresh pumpkin in this pumpkin butter is so worth it. You won’t regret the extra few minutes as you eat every morsel of this spiced pumpkin butter.
Homemade Pumpkin Butter Recipe
Fresh pumpkin puree is easy to make, with just a few minutes of prep it’s mostly hands-off and takes time to bake and cool. I suppose you could use canned pumpkin if you must, my best guess would be to use 2-3 15oz cans to substitute for the cooked pumpkin puree.
Maple syrup is a delicious way to sweeten this pumpkin butter. The flavor goes so nicely with all of the fall spices and the cooked pumpkin. I don’t like mine too sweet, so if you prefer a sweeter butter, feel free to add more maple syrup. Honey could be a substitute, but I would add slightly less to taste preference.
Apple cider and apple cider vinegar lend a perfect fall-inspired natural flavor.
Cinnamon, ginger, cloves, allspice, and nutmeg are all warming spices that are perfect for fall and compliment pumpkin wonderfully! You could substitute pumpkin pie spice if that’s all you have, but I recommend adding these spices separately to get the full warmth of flavor.
Make Fresh Pumpkin Puree
Use a sugar pie pumpkin or another sweet baking pumpkin. They’re usually about 4-5 pounds each which is perfect for this recipe.
Do not use a jack-o-lantern pumpkin as they are generally too watery and are not meant for cooking.
Cut the stem end off the pumpkin, then cut the pumpkin in half and scoop out the seeds.
Place the pumpkin flesh side down (skin side up) on a parchment-lined baking sheet, and bake it at 350°F (175°C) for about an hour or until it can easily be pierced with a fork.
Let the roasted pumpkin halves cool.
Then scoop out the flesh and put it into a food processor.
Process the pumpkin flesh until smooth.
See, wasn’t that easy?! Just a few minutes of prep for an amazing fresh-cooked pumpkin end result!
Make Pumpkin Butter with Fresh Pumpkin Puree
Now that you have fresh pumpkin puree, put it in a high-side skillet or a wide pot.
Add in the maple syrup, apple cider, and apple cider vinegar. Stir until mixed.
Now add in the cinnamon, ginger, cloves, allspice, nutmeg, and a pinch of salt and stir everything together.
Cook on medium-low heat, stirring frequently. Once it has thick bubbles, turn the heat down to low.
Keep it cooking until the liquid evaporates and the mixture reduces to about half the amount. It shouldn’t be watery and will be a thick tomato-paste-like consistency.
Let it cool, then put the pumpkin butter in jars and store them in the refrigerator or freezer. This recipe will make about three half-pint jars.
How Long Does Pumpkin Butter Last?
This pumpkin butter will last in the refrigerator for 7-10 days. It can also frozen, then thawed when you’re ready to use it.
I generally keep one jar in the fridge and freeze the rest for later use.
Can Pumpkin Butter be Canned?
No, this recipe cannot be canned. Pumpkin is a low-acid fruit making it unsafe for water bath canning, and pumpkin butter is too thick for any home canning process (including pressure canning) to kill all of the bacteria like botulism.
Freezing is the best option for preserving fresh pumpkin puree and pumpkin butter.
Can This Recipe be Made in a Slow Cooker?
Yes, you could make this in a slow cooker or crockpot. Once the puree is made, stir everything into the crockpot and set it to low or medium heat.
Keep your eye on it until the liquid is evaporated and it’s reduced to about half, and the same tomato-paste-like consistency.
How to Use Homemade Pumpkin Butter
This deliciously spiced and perfect fall-flavored fresh pumpkin butter can be spread on toast, added to plain yogurt, and on top of vanilla ice cream.
Use it as an extra warm-spiced flavor in soups or chili as you’re cooking them. Try it on cornbread, or spread with cream cheese or chevre on a whole wheat bagel.
Use this pumpkin butter anytime you need to fulfill a pumpkin spice craving, and want a healthier fresh pumpkin homemade spin on it!
More Fall Recipes
Here are more fall-inspired recipes to enjoy:
- Homemade Spiced Apple Butter
- Dehydrated Pumpkin Pie Leather Roll Ups
- No Bake Pumpkin Coconut Cups
- Pumpkin Coconut Almond Granola
- Mashed Butternut Squash with Maple Syrup
Homemade Pumpkin Butter with Fresh Pumpkin and Maple Syrup
- Preheat the oven to 350°F (175°C). Cut the stem end off the pumpkin, then cut the pumpkin in half and scoop out the seeds. Put the pumpkin cut side down on a parchment paper lined baking sheet. Bake for 1 hour or until easily pierced with a fork. Let it cool for about 30 min.
- Scoop out the pumpkin flesh into a food processor, and process it until smooth.
- Mix pumpkin puree in a wide pot or large skillet with maple syrup, apple cider, and apple cider vinegar.
- Whisk in cinnamon, ginger, cloves, allspice, nutmeg, and a pinch of salt. Stir together.
- Heat on medium-low, stirring frequently. Once it is cooked down to a thick bubble, turn the heat down to low if needed.
- Cook until all the liquid evaporates and the mixture is reduced to about half. It should not be watery and will be a thick tomato-past-like consistency.
- Makes about three half-pint jars.
- This recipe cannot be safely canned.
- Pumpkin butter will last 7-10 days in the fridge.
- Any extra pumpkin butter can be frozen.
- If you want it sweeter, add more maple syrup while cooking.