Homemade pumpkin butter with fresh pumpkin or Libby’s puree can be made in just 20 minutes in a pressur ecooker! If you stopped at our Instant Pot pumpkin, keep going friends! Perfect spread for toast and more!
I was given some pumpkins out of a relatives garden the other day. Since I hate letting things go to waste I started to think of something I had never made before. I came up with this spread! It was so much easier to make than I had thought and had wonderful Fall flavors that I am obsessed with. Definitely one of our favorite Fall Instant Pot recipes. (participant in the amazon program, affiliate links present)
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
- Our easy pressure cooker pumpkin instructions linked below – or use 1 can of pumpkin puree instead if you want a faster version
- 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.
- Brown sugar will add a deep sweetness to this dish, adjust as you desire as some prefer it sweeter than others
- Pumpkin pie spice will further enhance the Fall flavors of this spread.
- Nutmeg is a must this time of year with desserts.
- Cinnamon of course is subjective, less or more depending on tastebuds.
- 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.
Pumpkin Butter Recipe
Equipment
Ingredients
- 15 oz pumpkin puree, canned or link below will lead you to how to make it homemade
- 1/2 c apple cider, or water, amt. depends on how thick you want it
- 1/2 c brown sugar
- 2 tsp Pumpkin Pie Spice
- 1/8 tsp nutmeg, depending on how much you like that flavor
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Instructions
- From scratch – Steam your pumpkin Pressure Cooker Pumpkin. You can use 1 can of Libby's puree instead if you prefer. Allow to cool and then scoop inside of pumpkin out and into a blender (or use pumpkin puree).
- Add pumpkin puree and all other ingredients listed above into pressure cooker pot, stir together. Close lid and steam valve shut.
- Use high pressure for 5 minutes with a quick release when done. Spoon out and enjoy warm.
- If storing for later use make sure it completely cools and transfer to sealed containers like mason jars. Store in the fridge and will last up to 2 weeks if completely sealed every time.
- Great on toast or a yummy twist on top of pork chops instead of applesauce!
- ** Note, if you use fresh pumpkin instead of canned puree it will be lighter in color like in our photos. Canned will turn out darker brown like apple butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Yes you should. It tastes better a bit cooled anyway if you ask me but it is important to store in the fridge once it is made and completely cooled.
Use storage containers with tight sealing lids so it stays fresh as long as possible. You could freeze some of it too and defrost in the fridge until soft enough to spread again.
About how many cups is a small/med pumpkin?