The Little Epicurean

Oct 21 2015

Maple Pumpkin Butter Brioche Toast

Maple Pumpkin Butter Brioche Toast

Pumpkin is taking over the internet today. I’m not kidding. Thanks to Sara of Cake Over Steak, over 70 bloggers have teamed up for the ultimate #VirtualPumpkinParty! You can find all things pumpkin from my maple pumpkin butter brioche toast with sliced pears and candied pumpkin seeds to this scrumptious pumpkin pie milkshake or this savory Thai pumpkin curry. (There is a list at the end of the post with all the participating bloggers along with their pumpkin contribution!)

One of these days, I will make pumpkin butter from scratch using whole pumpkins. For now, I’m totally happy using canned pumpkin.

I’ve always wondered why it’s called pumpkin butter when it actually contains no butter. Same goes for apple butter. My guess is that butter refers to the smooth spreadable consistency. Please correct me if I’m wrong. Regardless of it’s name, pumpkin butter is delicious. When spread on a piece of toast, it tastes like autumn exploded in your mouth.

Maple Pumpkin Butter Brioche Toast

Of course, you could easily go to Trader Joe’s and buy yourself a jar of pre-made pumpkin butter, but where’s the fun in that? Pumpkin butter is super easy to make at home, plus you can add all sorts of herbs and spices to your liking. For me, it’s maple. Maple anything during autumn gives me all the feels.

You can cook this low and slow in a crockpot, however I prefer to simply it cook it on the stove. Add all the the ingredients in a heavy bottomed sauce pot and cook it for about half an hour until it’s thick and super aromatic. Stir it from time to time to make sure the mixture doesn’t burn at the bottom. That’s it. Use it warm, or eat it chilled. Either way, it’ll taste just as good.

Maple Pumpkin Butter Brioche Toast

My favorite way to enjoy pumpkin butter is on a thick brioche toast with sliced pear and a sprinkling of candied pumpkin seeds. And just for kicks, sometimes I like to drizzle a tiny bit of maple syrup on top.

Print Recipe

Maple Pumpkin Butter

Yield: about 36 oz.


  • 2 - 15 oz canned pumpkin
  • 3/4 cup maple syrup, grade B
  • 1/2 cup apple cider
  • 1/4 cup dark brown sugar, packed
  • 2 Tbsp lemon juice
  • 2 tsp ground cinnamon
  • 1/2 tsp fine sea salt


  1. Add all ingredients to a heavy bottomed sauce pot. Set over medium-high heat, stir ingredients together and bring mixture to a boil. Allow to boil for about 30-45 seconds and then reduce heat to a simmer.
  2. Allow mixture to simmer for 30 minutes, uncovered. Frequently stir to ensure mixture does not burn at the bottom of the pot. By this time, the mixture should have thickened substantially and it should be very fragrant. It will continue to thicken as it cools.
  3. Remove from heat and cool to room temperature. Transfer apple butter to airtight containers, cover and store in the fridge until ready to use. Keeps for 1-2 weeks chilled.

The Little Epicurean

Maple Pumpkin Butter Brioche Toast


Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle

13 Responses to “Maple Pumpkin Butter Brioche Toast”

  1. October 21, 2015
    9:20 am

    i love how thick and rich this looks! and i have a feeling it’s one of those things where canned pumpkin is fine (for the longest time i wanted to use homemade pumpkin puree in my desserts, but for the majority of them it sounds like it’s just not worth it).

  2. October 21, 2015
    10:33 am

    Girl, BYE! This looks like utter perfection!!!!

  3. October 21, 2015
    4:17 pm
    Alana says...

    OBSESSED. Gimme.

  4. October 21, 2015
    6:14 pm

    I have never made pumpkin butter before, but it sounds so good! Talk about the best breakfast toast ever with this one top!

  5. October 21, 2015
    8:09 pm

    Tis the season for pumpkins and this recipe looks amazing!

  6. October 22, 2015
    11:41 am

    Oh my word this is awesome!! Pumpkin EVERYTHING!!! Your pumpkin butter looks especially delish!


  7. October 22, 2015
    12:01 pm

    I’ve never actually had pumpkin butter but after seeing the ingredients in yours… I don’t know why! It sounds and looks SO delicious. :)

  8. October 22, 2015
    8:36 pm

    Well this looks utterly delightful and fall in a little glass jar! Love.

  9. October 22, 2015
    9:49 pm

    I want all the pumpkin butter!

  10. October 23, 2015
    4:27 pm

    This pumpkin butter looks incredible. I love making food from scratch so I am all over this recipe. I laughed when you wrote about the confusing nomenclature. My grandfather avoided peanut butter his ENTIRE life because he thought it was peanuts and butter mixed together. That didn’t sound so appetizing to him. Finally, when he moved in with my family when he was 99, I got him to try peanut butter. He loved it! By the way, hi and I love your blog. Thanks to Sara organizing this whole thing I have discovered so many new (to me) bloggers. Loving the way your site feels. <3

  11. October 24, 2015
    6:16 am

    So gorgeous! A slice of fall for breakfast, divine!

  12. October 25, 2015
    6:43 pm

    This looks KILLER!!!!!!

  13. December 4, 2015
    11:36 am

    Mmmmmm love it! I’d slather that pumpkin butter on everything in my kitchen. Thanks for joining in on the fun with this lovely pumpkin recipe.

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