Pumpkin Butter Recipe

Top view of a jar filled with chunky applesauce on a wooden surface, next to a patterned cloth—perfect alongside homemade Instant Pot Pumpkin Butter.

5 from 1 vote

How to cook fresh pumpkin fast and then turn it into the most delicious Instant Pot pumpkin butter in just 20 minutes! Perfect spread for toast and more!

Prep Time10

Cook Time9

Total Time19

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: butter, homemade, pumpkin

Servings:

Author: Justine

Equipment

1 pressure cooker

Ingredients

15 oz pumpkin puree canned or link below will lead you to how to make it homemade
1/2 cup apple cider or water, amt. depends on how thick you want it
1/2 cup 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 to blend until smooth.
Add pumpkin puree and all other ingredients listed above into a pressure cooker pot, or pot on the stove, stir together. Close lid and steam valve shut.
Use high pressure for 5 minutes with a quick release when done, or simmer over medium high heat for about 10 minutes. Spoon out and enjoy warm.

Notes

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.

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.

Nutrition