6 Ingredient Spiced Pumpkin Butter.
6 Ingredient Homemade Spiced Pumpkin Butter. Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and trust me, it tastes even better. It’s thick, creamy, sweet, and spiced perfectly with warm autumn spices. Spread this on your morning toast or use in your favorite baking recipes, either way this is sure to become your new fall spread.
You guys really have no idea how long I’ve been dying to share this pumpkin butter recipe with you all. I’ve wanted to make homemade pumpkin butter for years now, but just never got around to it. But when I made these cookies last November, I decided to make them using my own pumpkin butter. I finally experienced just how amazing homemade pumpkin butter really is. After that, I knew that next year I had to share my spiced pumpkin butter recipe with you guys.
It’s just too good and too easy.
But that was almost a year ago! Since then I’ve used this spread in so many recipes…a few that I’ll be sharing over the next few weeks. Very, very excited.
When it comes to pumpkin, it’s not something I’ve been obsessed with my entire life. In fact, I’d never even had pumpkin pie (or pumpkin anything for that matter) up until a few years ago. Pumpkin is just another one of those foods that my parents never served my brothers and I. So I never really experienced it until I started cooking and baking myself.
Of course, once I cracked open my first can that was it. I started cooking and baking up my very own pumpkin patch worth of pumpkin recipes I realized why it is so well loved by most of the world. To date, I think my favorite recipes are the pumpkin tart in the HBH cookbook, this pumpkin fettuccine, and these pumpkin chai snickerdoodles.
Ummm, just typing those out has me so excited. Love this time of year…
When I set out to make this pumpkin butter, I had it in my head that I HAD to use real sugar pie pumpkins and not canned pumpkin. So, I spent the day working on the recipe. After going through multiple sugar pie pumpkins I finally came to the realization…I think canned pumpkin is just the better, easier, way to go.
To all the bakers out there yelling at me to use real sugar pie pumpkins, and to make my own puree, I’m sorry, but not really. Sometimes life gives you shortcuts. You shouldn’t always take them, but sometimes you should. And in the case of homemade pumpkin butter, you should take this shortcut and use the canned pumpkin.
It’s better. It’s easier. And it’s essentially the very same thing, simply pumpkin. This is my favorite canned pumpkin puree, it’s perfect every time.
Since I originally started out using actual sugar pie pumpkins, a lot of the photographs include them. They don’t really belong in this post, but they were just too cute not to include. So sorry if that’s confusing, but I love the photos…
Moving along now.
As I mentioned this is one of the easiest recipes to make. It requires only 6 simple pantry staple ingredients. It can be made in thirty minutes, or you can make it low and slow in the slow cooker, either way is great.
For the ingredients, you will need the following:
– canned pumpkin, again this is my favorite.
– apple cider, homemade if you have the time.
– real maple syrup, for sweetness.
– vanilla extract, a must.
– pumpkin pie spice, for all the autumn flavors
– cinnamon, for a little extra cinnamon boost, because it’s my favorite.
You see? Pantry staples, meaning you have no excuse not to get up and make this today. Just throw everything in a pot on the stove top, or in your slow cooker, simmer until it’s thick, creamy and done.
Also, I prefer a not-too-sweet pumpkin butter. But if you’d like a pumpkin butter that’s a little sweeter, add more maple, a tablespoon at a time, until it tastes just right to you! And if you don’t like maple, I recommend using brown sugar.
Try spreading this on your morning toast with a little butter. Stir it into you coffee with a touch of whole milk and make a latte. Or use it in place of pumpkin puree in your favorite baked pumpkin recipes. So many fun options with this spread.
Highly recommend making this soon and using it throughout October, November and December. It will keep in the fridge for up to a month, AND it also makes really cute homemade gifts for friends and family. Great for the upcoming holiday season too.
Lastly, if you slow cook this all day, your house is going to smell like a pumpkin spice candle, and it’s the coziest thing ever. You just have to love this recipe!
If you make this spiced pumpkin butter, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
6 Ingredient Spiced Pumpkin Butter
Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and it tastes even better. It's thick, creamy, sweet, and spiced perfectly with warm autumn spices. This is sure to become your new fall spread.
Ingredients
- 2 cans (15 ounce) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
Stove-Top
-
1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.
2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Slow Cooker
-
1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.
2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Our Favorite Recipes
Autumn Braised Chicken Escabèche with Roasted Apples and Grapes.
oh yumm, this looks all kinds of good!!
Thank you Ruth! I am so glad you like this!
THANK YOU for sharing this exceptional pumpkin butter recipe, and for the shortcut tip.
I am so glad you like this Liz! Thank you!
This is totally new to me – sounds great!!
Rebecca | http://www.peppermintdolly.com
I hope you love it! Thank you Rebecca!
I have never cared for pumpkin pie. We always had sweet potato pies and they were delicious. My mom had several restaurants in her lifetime. She was well known for her pies of all kinds.
I do make pumpkin bread/muffins but that is about all the pumpkin I care for. I did see your recipe for pumpkin snicker doodles. They really look yummy
That is so awesome! and sweet potato pie sounds amazing! Thank you so much Charlotte!
I hate maple syrup, what should I use instead?
Honey or brown sugar! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
hi! 15 ounces x 2?
can’t wait to try this.
thank you
Yes you need 2 (15 ounce) can of pumpkin. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
i never buy pumpkin pie spice, i always mix my own. recommendations on a blend?
I would do this…
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Here in Brazil make a lot pumpkin´s sweet
Sounds really good!
I’m with you on the purée. I think canned pumpkin is much creamier and prefer that extra smooth texture.
Thank you Amanda!
Wow! Looks so cozy and yummy. Me and my daughter looovvee pumpkin butter! I will have to try this. Thank you for sharing!
I hope she does love it! Thank you Jessica!
This looks so good!! So glad you did not recommend using real pumpkin. I have learned from my own baking experiences that it is actually the worst. Such a pain to work with and so not worth it. Sugar pie pumpkins look adorable and I love the name, but they do not taste like ‘sugar pie’! Can’t wait to make this and see more of your fall recipes. Your seasonal stuff is always the best!!
Thank you so much, this is so sweet! I love the holidays, so I am just so excited for all the recipes I am sharing! I hope you love this Laura!
Yum! That sounds amazing. Do you think an Instant Pot version would work, or does it need the slow cook to get the right texture? I’m all about my Instant Pot whenever possible but maybe this is one time it wouldn’t work so well 🙂
Hey!! I think the instant pot method will be great!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Can i substitute karo for mayple syrup, and omit the salt?
Sure! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
would never have guessed pumpkin butter could be made, spiced too, thank you
Thank you Sabrina!
I love that you use apple cider and pure maple syrup to sweeten!! Cannot wait to try this on ALL the pumpkin baked goods this fall 🙂
YES! I hope you love this Brittany! Thank you!
Made this tonight and we loved it! After trying and liking it on toast, I decided to add 1/4 cup butter, (made only half the recipe) and it was wonderful. We’re on a low carb diet, so I added just one tablespoon of maple syrup, but it was plenty sweet, and pumpkin isn’t high in carbs. So on our one serving of carbs (1/2 cup of whole grain brown rice, or whole wheat bread) with dinner, I can have a piece of toast with this tasty pumpkin butter for dessert! Thank you!
YUM! I am so glad you are loving this pumpkin butter, Pat! Thank you!
made this immediately! perfect fall spread and I love that it’s not too sweet! thank you
Thank you so much Christina!
So after I made this I found your pumpkin French toast recipe and guess what I did…. I used the Spiced Pumpkin Butter IN the custard for the French toast. WOW! It was so so good! Thanks again!
I LOVE THAT! Thank you so much Christina!
How can I make pumpkin better that can be put on a shelf and not in the frig? Has it been done?
HI ! Sorry, You’d have to can the pumpkin butter and I can’t advise on canning. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I would be skeptical to know what pumpkin butter tastes like. Truth is, I’ve always suspected that it tasted like a thick applesauce or sweet potato baby food, Never really appealed to me THAT much, but your photography has tantalized me to try it! Your recipe looks stunning. The jars, the spread on toast, WOW. You make it seem so easy!
Thank you so much Cassie! I hope you do try this and enjoy it!
Hi! Quick question: do you substitute brown sugar for maple equally? Thanks!
HI! Yes, sub the equal amounts brown sugar for the maple. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this on Sunday. It was so easy and made my apartment smell wonderful just as promised! My breakfast toast tasted like pumpkin pie 🙂
THanks!!
Ah that is amazing! Thank you Libby!
Hi, thanks so much for all your recipes, your blog is awesome 🙂 Is there anything non-alcoholic that I could substitute for the cider? Thanks.
Hey Sarah! The cider I use does not contain any alcohol. Just look for apple cider at the grocery, most does not contain alcohol. If you cant find it, just use apple juice. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I can’t wait to make this, looks so good. I also love ? pumpkin puree. Thanks for the recipe.
Thank you so much Mydalis! I hope you love this!
Hi Tieghan ! I love your blog. I love the pumpkin and this recipe will surely make it. I would like to know with what I can substitute the apple cider. Thank you!!!
HI! You can use apple juice or water, but I recommend apple juice if you can’t use apple cider. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Thank you for sharing this recipe! I have put all of the ingredients in the saucepan and it is very thick. I don’t know how it can boil and thicken anymore than it already is. Is this correct?
Hey Denise! Sounds like you have thick pumpkin puree. Just add a touch more cider to thin it out, then continue to cook. Don’t stress. In the end you want a thick pumpkin butter anyway! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Wow, this was good, I like that your having recipes that use this & made the pumpkin maple latte! Really great!
Thank you!
Thank you so much Karen! I am so glad you liked this!
I can not wait to make this!!! It sounds like a little taste of heaven!!
I hope you love it! Thank you Lindsey!
This is delicious!! Fall is my favorite season, and I live on a tropical island, so this gave me a little bit of fall 🙂 Planning on eating it with some freshly baked bread! Thanks for the recipe!
I’m going to be trying your pumpkin butter recipe cuz I love pumpkin lattes but I don’t like the sugar. I was planning on canning it like I do my apple butter but I noticed on your recipe you store it in the refrigerator or freeze it do you know if canning would works
Hey Jackie, I am not familiar with canning so it is hard to say if this would work for canning. If you have success with similar recipes and canning them, then I would think it should be fine. Please let me know if you have other questions. I hope you love this recipe! thanks so much! xTieghan
I don’t keep a pumpkin pie spice mix on hand, so it would have been helpful to have the amounts of individual spices listed too. I guessed on the amounts, which I often do anyway when following a recipe, and wasn’t worried about it. But somehow this turned out to be almost too heavily-spiced! Even for me – and I always add extra spices/seasonings to my dishes! I’d like a little more of the bright pumpkin flavor to shine through, so next time I’ll go easy on the spices. Like you, I prefer less-sweet fruit butters, but adding extra maple syrup and a pinch of salt helped mellow the spices.
Also, I had to stir constantly (as opposed to often, as written) to prevent the bubbles from popping and making a mess! Just a note for other readers.
The recipe is a good starting point, but with a few tweaks it will be great.
Thank you so much Anna!
Just finished making this! It smells amazing and tastes even better! I love the idea for making this for gifts for the holiday season. This was so easy to make I just might do that! Next up, pumpkin spiced cinnamon roll pancakes because I’m on a sweet and pumpkiny craving kick!
Thank you so much Maxie! I am so glad you loved this!
Can this be canned in a hot water bath for a loner shelf life??
Hi Kesha! I have not tested canning this recipe, so I really can’t say. If you feel comfortable trying it, I say go for it! Let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Any way to make it in an instant pot or would you just recommend stovetop instead?
HI! I just recommend sing the stove-top. It is super easy! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I make baked goodies every year for friends and family. Would this travel well? I ship alot through UPS. Thanks
Hey Holly, since this is perishable, I do not recommend shipping the pumpkin butter. It does make a great gift if it can be kept refrigerated. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks so yummy! Pumpkin butter is a new fave of mine, but it’s hard to find., so can’t wait to try this.
I’m thinking of making it for gifts. Have you ever doubled or tripled the recipe? I don’t want to take away from the taste.
Hey Nicole! I have not doubled the recipe, but I am sure it would work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I use fresh pumpkin and I can mine all of the time and it keeps perfect on the Shelf!
Thank you Sherry!
I use fresh pumpkin and I can mine and put it on the Shelf and it stays perfect.
Delicious! I love that all your recipes always turn out great! Super excited for all the pumpkin recipes 🙂
Thank you Roxanne! xTieghan
Looks a good recipe, unfortunately it is very hard to buy non-alcoholic apple cider like you can in the US here in The Netherlands. What could I substitute it with? Thanks
Good! I only added 2 tsp of pumpkin spices, no extra cinnamon and it was just perfect.
Thank you so much Christelle! xTieghan
Super yummy and super easy. Win/win! I made it in the slow cooker and loved just dumping in the ingredients and not having to think about it.
Yes it is so easy and so good!! Thank you Libby! xTieghan
I made this…it is so yummm and perfect for my 3 year old’s lunch…no nut butters at school and this fills the void!!! Another great recipe!! Thank you for sharing!!
Thank you so much Lorianne! I am so glad you loved this! xTieghan
What happened to the pumpkin chocolate chip cookies?
Hi Glenda, are you referring to my pumpkin butter chocolate chip cookies that I share last week? If so, the link is below. Please let me know if you have any other questions. I hope you love this recipe and the cookies! Thank you! xTieghan ???
https://dev.halfbakedharvest.com/pumpkin-butter-chocolate-chip-cookies/
Are your everyday recipes in your cookbooks. I love following you. Have a great Saturday.
Hi Darleene! My everyday recipes are not in either of my cookbooks! I saved my favorites for the books! xTieghan
Can this be halved?? Thank you!
Hi Ciara! Yes, this recipe can be halved!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I’m allergic to apple. Can I just substitute water? TIA
Hi Madi! Yes, water should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
How long will this last in the fridge?! I am sure when I make it will be delicious and not last long, but just in case
Hey Taylor! This will last about 2 weeks in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Quick, easy, and delicious! Made this for the Pumpkin Butter chocolate chip cookies and the leftovers are so versatile!
Thank you so much Jamie! xTieghan
How much brown sugar should I use for this recipe?
Hi Kim, this recipe use maple syrup, but you can use a 1/2 cup brown sugar in place if you prefer.Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
OMG! I made this yesterday and had it today in my yogurt. So good!! I’m sorry that fresh pumpkin and you have not had a good relationship. I used fresh white pumpkin puree in this recipe and it came out delicious. Just the right amount of sweetness, spiciness and thickness. Thanks so much for sharing I’m hoping to use it in your Thanksgiving sangria. = )
I am so glad you loved this Teresa! Thank you so much for trying it! xTieghan
The week before Thanksgiving, and Trader Joe’s was already finished selling pumpkin butter, so I made my own! This recipe was so simple. I even used apple cider from Starbucks and enjoyed drinking the rest while cooking this 🙂
I am so glad this turned out so well for you Loren! Thank you! xTieghan
I make this, followed the recipe to the letter. It smelled great, however it tasted only like pumpkin.
I will add the ingredients sans pumpkin and see if it tastes better.
Hi Melissa! Please let me know if you have any questions! I hope this turns out better next time! xTieghan
I made the spiced pumpkin butter to go in the gooey chocolate chip pumpkin pie for Thanksgiving. The pie and the pumpkin butter were so good!!! Everyone loved the pie and we also loved the pumpkin butter in our coffee!! Another fantastic recipe! Will be making it again! I love your recipes! They are so user friendly for people like me who don’t cook a lot but really do enjoy it. You make it less stressful!:) Thank you!
Awh that is so kind to hear! I am so glad this recipe turned out so well for you! Thank you Lori! xTieghan
I remade it pumpkin butter and it came out awesome! This will be a staple!!! Thank you
Thank you Melissa! I am so glad this turned out so well for you! xTieghan
Does the recipe calls for apple cider vinegar or just apple cider?
HI! This recipe uses only apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Just made it for baby shower favors. It’s so good! We are going to serve with ginger snaps.
Thank you so much Cynthia! I am really glad this turned out so well for you! xTieghan
Hi Tieghan! I just purchased (and received) your super simple cookbook a few days ago and loved the sound of your pumpkin pancakes! My husband and daughter requested pancakes for breakfast so I was going to make them tomorrow. I’ve never tried pumpkin butter so figured I would make your recipe, however I don’t have any apple cider, or apple juice or applesauce. Do you have any recommendations for a substitute? Or can I just omit it? Would another juice work? All I have is orange.
Hey Stephanie,
Thank you so much for ordering the cookbook! Honestly I would highly recommend waiting to make this recipe until you have one of the apple products, orange juice won’t quite give the flavoring that you want. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can the jars be processed like jelly, for sealing, for shelf stable?
Hey Bonita,
I have not tested this, but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ahhh I don’t know what happened! I did everything according to the instructions but it never darkened or got that good butter consistency. Just tastes like pumpkin purée still. Also, now there is a very sour after taste. Any suggestions?
Hey Jayla,
So sorry you had issues with the recipe. I would try putting it back on the stove top to let it thicken. Please let me know if you have any other questions! xTieghan
Allergic to Apple Cider, anything I can use in replacement?
Love your recipes!
Hey Kersti,
I would use apple juice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use fresh pumpkin instead of canned???
Hey D,
That is fine to do, you will just want to make sure it is pureed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Turned out great, used the slow-cooker and brown sugar. It was perfect for your pumpkin chocolate chip cookies that everyone loved! thank you!
Thank you! xTieghan
Forgot apple cider! Can I make it without?
Hey Alyssa,
You could use apple juice with 3/4 cup of brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, any suggested adjustments you have if I were to make this with fresh roasted pumpkin purée? I love roasting and making my own purée for most of the pumpkin baked goods but want to confirm whether or not I need make any adjustments to accommodate for extra Moisture or approximate volume of the fresh pumpkin.
Hey Heidi,
I haven’t tested this, but I would follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am making the pumpkin butter now and will do the cinnamon swirl choco chip pumpkin butter next. I was supposed to just buy from Trader Joe’s the pumpkin butter but they ran out of it and no word on when they will have it back. So I made your own version. The apple cider I’m using is already spiced so I didn’t put pumpkin pie spiced. I also used the slow cooker as I don’t have time to watch over it. I hope it works! Crosses my fingers on them! I will update you but so far so good!
I have no pumpkin puree in Germany, could I do it with an actual pumpkin?
Hey Karla,
If you used fresh pumpkin you will want to be sure it is pureed well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think using agave instead of maple syrup will mess with the flavors?
Hey Colby,
I have not tested this with agave. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow – I just finished making this and it’s so DELICIOUS ! Thank you for the great recipe.
Thank you Mary! xTieghan
This was SO easy to make and SO DELICIOUS!! Made it to put in the pumpkin loaf but also my new favorite spread! Just wow
Thank you so much Catherine! xTieghan
hii! im just wondering if i can halve the recipe? im the only one who’s a big big fan of pumpkin in my house and im afraid it’ll go to waste if i made the whole batch! looks so yum btw!! 🥰
Hey Adelaide,
Yes totally fine to halve the recipe! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Soo yummy!!!!
Just wondering though, could this be canned??
Hey Adeana,
I have not tried canning this but I assume it would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Should it be 1 tsp of vanilla instead of 1 T?
Hey Colleen,
Nope, the recipe is correct, 1 tablespoon of vanilla:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Someone just gifted a jar of this pumpkin butter to me, and I I would love to make and can some! I’m wondering if that’s possible, since it has apple cider in it (acid)? Does anyone know the answer?
Hey,
I’ve not tested canning this, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Should it be spiced cider?
Hey Gail,
Yes:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it two 15oz cans or 15 oz total of pumpkin? I am making this but it doesn’t seem like enough liquid.
Hey Elizabeth,
You will want to use 2-15 ounce cans. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds amazing! I’d love to send it to my daughter off at school. Do you have any idea how long I would process this in a hot water bath to can it?
Thank you for all the great recipes and ideas!
Hey Amy,
So sorry I’ve not tested this! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you know if you can preserve this in jars?? Thinking about using it as Christmas gifts?
Hey Cassie,
I’ve not tried this, but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this is the slow cooker, and my house smelled so great! It is also so yummy on everything, and I love baking with it with your other recipes.
Thank you!! I am so happy you have been loving my recipes!! xTieghan
I read that canned pumpkin pie filling is a combination of pumpkin and other squash varieties-each brand has a unique combination. Which is why you need to have the right combo as well if you want to simulate the creamy texture.
Thank you Kathleen! xTieghan
Made this over the weekend! So delicious!
Thank you so much Tracy! I am so happy you loved this one! xTieghan
I got a pie pumpkin in my CSA this week and decided to try this. Lordy – this is SO deliciou and easy. I swirled it into plain greek yogurt topped with granola for breakfast and it feels like a treat. My kids spread it on waffles. I think it would bmake wonderful hhostess gift n acute little jars I will make this every year in the fall!
YES! I am so happy you loved this recipe, Julianne! Thank you so much for trying this one! xTieghan
This was TOO easy, and it’s absolutely delicious. I was inspired to make it so that I could make the Pumpkin Latte recipe on here as well, and I can’t wait to use this pumpkin butter on all sorts of treats! Plus, your whole apartment will just smell like fall, so I highly recommend using the slow cooker method 🙂
I am so happy this turned out so well for you, Grace! Thank you for trying it! xTieghan
Hello! Very excited to try this recipe! Is sterilizing the jars not needed for the butter? Thank you!!
Hey Kristina,
I would recommend that you clean your jars before using. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sounds great!
Thank you Delynne! xTieghan
Hi I am new to your site and m anxious to make the apple butter. Can apple juice be used in place of the cider?
Thank you
Hey Christine,
Yes you can use apple juice but you will want to add 3/4 cup of brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh gosh, never mind. I looked back and saw the recipe says it makes about 4 cups, so that would be two 15 ounce cans. I’ll be baking this weekend! Thanks
Hi Ginger! I am glad you found the answer! I hope you love this recipe! xTieghan
I will be making this. Just wondering how I add it to my pumpkin muffin recipes, do I substitute for the canned pumpkin. I have a couple pumpkin muffin recipes I use.
Hey Kristy,
It is hard for me to say without knowing which recipe you are using. I would suggest this one: https://dev.halfbakedharvest.com/pumpkin-coffee-cake-muffins/ I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, we don’t have pumpkin cans here in Germany, so I don’t know if the 15 ounces are per can or in total. Can you please clarify? 15 or 30 ounces in total?
Hi Tieghan, I made pumpkin butter last year from a recipe book and it was okay. This year I used your recipe (had to make my own pumpkin pie spice as it is not a thing in uk) and it is really lovely! I made my own pumpkin puree too as pumpkin pie etc is just not a thing here like it is in America and you can’t get tinned puree. Plus, we have our own pumpkin patch. I am going to try some other pumpkin recipes. The smell in the kitchen was fantastic! I might make your rugelach cookies using the butter. Yum.
Hi Liz! I am really glad this recipe turned out so amazing for you! I love that you have your own pumpkin patch too! Thank you for trying it! xTieghan
Making this as we speak! Super easy, uses all ingredients on hand and smells delicious! My only thing I would mention is that I had to use the smallest burner on the lowest heat, otherwise it is splattering EVERYWHERE. I I’m also found I needed to stir basically constantly, not often. If you have time maybe try the slow cooker version? Or maybe I need to use a different pot 🙂 Either way it’s delicious!
Hey Laura,
Thanks for giving the recipe a try! Yes, the slow cookers works well too:) Let me know if you have any other questions! xTieghan
You said we could use brown sugar instead of the maple syrup. Would I use the same amount as the syrup? 1/2 cup?
Hey Jan,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Too bad, I wanted to make gooey-chocolate-chip-cookie-pumpkin-pie / unfortunately, I have never seen a tin of pumpkin butter in France !!! When I saw that you were giving a recipe, I said to myself, owl, I’m going to be able to make this wonderful dessert !!! And no, it’s with cans. I’m going to test the pumpkin butter … We’ll see !!!
This cake looks so delicious, I can’t give up! Thanks to you
Hi Bozu! I hope you are now able to make all of the pumpkin desserts! Thank you so much! xTieghan
I just made this (in preparation for making your cinnamon swirl chocolate chip pumpkin butter bread!!) and it is incredible! I did it the quick way and the apartment still smells incredible! It was so insanely easy (the hardest part was finding apple cider these past 3 weeks for some reason haha)! The maple syrup amount ended up being perfect just the way the recipe was written! Can’t wait to spread this on everything!
Thank you so much Ritu! I am really glad this recipe turned out so well for you! xTieghan
Are there any subs you would recommend if I can’t get apple cider? Thank you!!
Hey Christine,
You can use some apple juice. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan