Easy Homemade Pumpkin Butter

Easy homemade pumpkin butter is made from scratch on the stovetop for a deliciously creamy fall treat.  Use it in desserts, muffins, or in savory dishes! 
Course Appetizer, Breakfast, Dessert
Cuisine American
Keyword Easy, fallrecipes, fromscratch, homemade, pumpkinbutter, stovetop
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 cups
Author Wine a Little Cook A Lot


  • 29 oz can Pumpkin Puree or about 2 cups of fresh puree
  • 1 cup Apple cider or 100% Apple juice
  • 2 tsp Lemon Juice
  • 2 tbsp Light brown Sugar
  • 2 tbsp Honey or Maple Syrup/Agave
  • 1 tbsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Allspice
  • Pinch Salt


  • Add all ingredients to a medium size saucepan and whisk to combine.
  • Heat over medium heat until it starts to bubble.
  • Turn down to low, and continue cooking for another 25 minutes, whisking frequently.
  • Remove from heat and store in mason jars or airtight heat safe storage containers.


Pumpkin Butter will last up to two months in refrigerator in a airtight jar or container or for up to a year in freezer.
For a bourbon pumpkin butter replace the lemon juice with 1 tbsp bourbon whiskey.
For a Maple pumpkin butter replace the honey and brown sugar with 1/4 cup of maple syrup.