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Homemade Pumpkin Butter

Homemade Pumpkin Butter is a delicious addition to fall goodies like waffles, pancakes, pumpkin bread, oatmeal, and toast. Enjoy straight from the fridge, or let it warm to room temperature before topping foods like waffles or pancakes.
Course Side Dish
Servings 2 cups
Author Minimalist Baker


  • 30 ounces (2 cans) pumpkin purée
  • 2/3 cup coconut sugar or muscovado sugar
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened apple cider
  • 1 Tbsp lemon juice
  • 2 Tbsp ground cinnamon
  • 2 tsps ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 pinch sea salt


  • Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  • Once the mixture begins bubbling, reduce the heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
  • Cook, uncovered, for 15-20 minutes, stirring occasionally. If you have more time, leaveit on the stove for another 5-10 minutes to deepen the flavors and thicken the texture. However, 20 minutes is about perfect.
  • Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or spice for warmth, or salt to balance the flavors.
  • Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks.