Homemade Pumpkin Butter made with roasted pumpkin puree, apple cider, maple syrup, pumpkin spice & cinnamon and light brown sugar, beautifully spiced, thick and rich, perfect for spreading on toast, pancakes or waffles, for filling cookies or cakes or for stirring in porridge. So easy to make, an absolute treat during the Fall season.
Pumpkin butter is a spread usually made with pumpkin puree, sugar, juice or cider and spices, and cooked until it's thick and smooth and spreadable. It's similar in texture with the apple butter, and it does not contain actual butter, despite its name.
It's also fantastic as a filling for various cookies and cakes or any other Fall desserts that call for pumpkin filling. And the best part is that you can cook it ahead of time, refrigerate it, and use it whenever you need, it keeps well in the fridge for a few good days.
As a spread, it goes wonderfully well with any pancakes, particularly with my pumpkin pancakes, but also waffles, toast and so on. It's made with basic ingredients and it's an absolute treat!
Although it's more commonly made with canned pumpkin puree, I find that using roasted pumpkin is so much better taste wise, and the natural caramelisation of the roasted pumpkin really shines through.
For my pumpkin butter I used my homemade non-alcoholic apple cider, but you can also use store-bought apple juice or freshly-squeezed apple juice, it's entirely up to you.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- roasted pumpkin - it gives the butter a deeper flavour than simply simmering canned pumpkin puree, which really lacks the intense flavour of the roasted one. You can also used roasted butternut squash or even roasted sweet potatoes
- maple syrup - adds a touch of Fall and more cosiness and sweetness
- light brown sugar - adds a hint of caramelisation, you can use dark brown sugar too, but the colour of the butter will be darker
- pumpkin spice & ground cinnamon - pumpkin pie spice isn't commonly used in the UK, the best swap would be mixed spice and added ground cinnamon
- apple cider or apple juice - either are great for this recipe
Step-by-step photos and instructions
- use a fork to finely mash the roasted pumpkin, or for an even smoother texture, add the roasted pumpkin to a blender and blitz until smooth
- add the puree to a pan together with the remaining ingredients, and cook on a low to medium heat for until the mixture becomes thick, smooth and spreadable, this can take anything between 15-25 minutes
- remove it from the heat and allow it to cool down completely before using or storing it
Expert tips
Cooking time depends entirely on the moisture content in the pumpkin puree. Canned pumpkin is a lot thinner than roasted pumpkin puree, which is thick and concentrated. If you do go for the canned one, use pumpkin puree, not pumpkin pie filling.
The roasted pumpkin needs to be very tender with some caramelisation around the edges, that gives some fantastic natural sweetness and tons of flavour.
If you use the pumpkin butter as a cookie filling, this needs to be thick enough to sit between the cookies without running, but still be easy to spread.
The butter thickens further once it cools down, therefore the thickness of the butter is a much better indication of its doneness than the clock. I would say 15 minutes is the minimum time that I would cook it.
The recipe yields 1 ¼ cups, so if you need more than that, you need to increase the amount of ingredients used.
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Homemade Pumpkin Butter
Ingredients
- 250 g roasted pumpkin (1 cup)
- 60 ml apple cider (¼ cup)
- 60 g light brown sugar (¼ cup)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice (or mixed spice in the UK)
- 2 tablespoon maple syrup
Instructions
- Use a fork to mash the roasted pumpkin well, then add it to a pan together with the rest of the ingredients.
- Stir well to combine.
- Cook it on a low to medium heat, stirring occasionally for 15-25 minutes, until the mixture is smooth and thick, but still spreadable.
- Remove the pan from the heat and allow it to cool down completely before using or storing it.
Nutrition
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