Cooked low and slow, this maple pumpkin butter is a delicious and flavorful spread to enjoy with your morning 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.
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.
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.
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.
Maple Pumpkin Butter
- 2 – 15 oz canned pumpkin
- ¾ cup dark maple syrup
- ½ cup apple cider, or apple juice
- ¼ cup dark brown sugar, packed
- 2 Tablespoons lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 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.
- 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.
- Remove from heat and cool to room temperature. Transfer pumpkin butter to airtight containers, cover and store in the fridge until ready to use. Keeps for 1-2 weeks chilled.
Reader Questions and Reviews
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).
Girl, BYE! This looks like utter perfection!!!!
I have never made pumpkin butter before, but it sounds so good! Talk about the best breakfast toast ever with this one top!
Tis the season for pumpkins and this recipe looks amazing!
Oh my word this is awesome!! Pumpkin EVERYTHING!!! Your pumpkin butter looks especially delish!
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. :)
Well this looks utterly delightful and fall in a little glass jar! Love.
I want all the pumpkin butter!
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
So gorgeous! A slice of fall for breakfast, divine!
This looks KILLER!!!!!!
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.
This maple pumpkin butter looks absolutely fantastic. Beautiful photos, too. I look forward to trying this cuz i prefer pumpkin – it may reduce cancer risk, protect the skin, boost your mood and other! Thx For sharing Maryanne!
Wow. This maple pumpkin butter looks is pure combination of taste, I love healthy food. Would be great breakfast for husband! Thanks, Maryanne for sharing!
Thank you, Bella! I hope you give the recipe a try!
Legit speechless, that maple pumpkin butter recipe looks unreal! Definitely, I will make it on the weekend for my family.
Can’t wait to try this! Sounds great! Thanks
I made this for my dinner tonight. It was AMAZING. I wanted something tasty and with fall flavors, this was just the thing. I’ll be making this again.
I served this today to my guests at my B&B and they loved it. I found that I had to triple the dark maple syrup!
Fabulous!!! Ate it this morning sitting and looking at the leaves starting to turn golden and it was perfect. Definitely adding to the weekend rotation!
OKKK I see you! This looks incredible! So perfect for the holiday season 🙂
Yum! Love this idea! It looks delicious!
Just made this for breakfast! Soooooo delicious! Followed the recipe exactly and everything was perfect, definitely adding this to my recipes! Thank you for sharing!
Hi there, I just wanted to say thanks for this informative post, can you please allow me to post it on my blog?
wow so lovely decorations, table are greatly decorated.
what a great style, it not easy job well don.