Pumpkin Butter

Pumpkin Butter Recipe

Using our easy pressure cooker pumpkin recipe (link below), a blender and spoon we now have a few jars we can now spread on toast and were so great on pancakes too. It’s a great 30 minute treat my girls love too.

It is way better than store bought because you can add as much or little sweetness into it that you want. To make things easier we began with making puree in our Instant Pot so scoop the flesh out super easy and fast.

This is what the pumpkin looked like we used for this. Did you know there are tons of different varieties of pumpkins? This one is a long pumpkin pie variety that is oblong rather than the traditional shape you’re used to seeing. Tastes the same though really.

I prefer a bit of nutmeg but sometimes it is overpowering so I like being in control and making it perfect for us. It’s great to be able to adjust how sweet it is too. That is what homemade treats are all about right? You can make it sweeter if you are like me or more savory to please my husbands palate.

Serve about 1/2 cup on the side of a breakfast dish to everyone so they can enjoy it on a bagel or toast in the morning. I always make this once October arrives, at least once in November and if we are hosting a Christmas brunch one more time. It is always something people ask for and so cheap to include on the buffet.

I had never made this before so it was a bit of an experimentation process until I got it just right. As soon as I did I wanted to share it with y’all. You know I have to work to perfect every single dish before I feel comfortable enough to have you make it using my directions.

The closest thing I have found to match this spread would be the Trader Joe’s version I have bought in the past. BUT it’s so easy to make it’s worth it to do it yourself. 😉

Ingredient Notes

1. Our easy pressure cooker pumpkin instructions linked below – or use 1 can of pumpkin puree instead if you want a faster version
2. Water or apple cider will provide even more flavor as the liquid needed to thin this out when blended. Use more for thinner but thick is what we prefer.
3. Brown sugar will add a deep sweetness to this dish, adjust as you desire as some prefer it sweeter than others
4. Pumpkin pie spice will further enhance the Fall flavors of this spread.
5. Nutmeg is a must this time of year with desserts.
6. Cinnamon of course is subjective, less or more depending on tastebuds.
7. Vanilla extract is a nice add in, I have used almond extract though at times

You will want a blender to make this smooth like we do when making Homemade Pumpkin Jam. Use less liquid at first and slowly add in to thin until it is the right consistency for you.

How to Make Pumpkin Puree From Pumpkin

in Pressure Cooker

There is a link to this favorite method below in the recipe card. It is by far my favorite of them all because it is so fast to get the flesh tender enough to scoop out and continue on with steps below.

in Slow Cooker

We have instructions on How to Cook Pumpkin in Slow Cooker here. Take note that this will take much longer than under high pressure but nontheless an option if you have the time for it.

In Air Fryer

It is possible to prepare this first step with our steps for Air Fryer Pumpkin. For this it won’t be as tender and you have to prep it more so that it fits, usually in slices with the rind removed first.

In the Oven

If you would rather roast pumpkin in oven you can start with these steps here and then as with all of these methods, cool a bit before proceeding with the rest of the steps below.

What can you do with pumpkin butter?

I mean there are so so many things we make with this in the Fall but here are a few of our top 3 we love best. This year we made Brownies with Pumpkin Puree instead of oil. You could use half pumpkin butter instead for an even bolder Fall flavor

Libby’s pumpkin muffins can be made with this instead of oil or swipe some on the top when serving to add more spices. Same goes for our Pumpkin Pudding Cake Recipe, drizzled on the top is incredible.

How long is homemade pumpkin butter good in the fridge?

If you store it in clean jars and seal tight after each time you open it this should keep well for up to 2 weeks. Make sure you use a clean knife so no other ingredients are added inside which may promote mold growth. Of course this will last for months if you choose to properly can it under pressure.