Easy Pumpkin Butter Recipe – 3 Ingredients!
Whipping up your own Pumpkin Butter is a breeze with just three simple ingredients, resulting in a delectable spread perfect for enhancing toast, apples, baked treats, and beyond, with minimal effort.
It’s the season for everything pumpkin! Today I have a super simple Pumpkin Butter.
Only three ingredients with minimal fuss and you will have delicious pumpkin butter to spread on toast, apples, baked goods, and more. If you are feeling adventurous, combine it with whipped butter or cream cheese and store it in the fridge. Enjoy!
Get the easy 3-ingredient recipe below!
Easy Pumpkin Butter Recipe - 3 Ingredients!
With only 3 ingredients, you will have a delicious pumpkin butter to spread on toast, apples, baked goods, and more.
Ingredients
- 15 oz can pumpkin puree plain
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
Instructions
- Mix pumpkin puree and brown sugar in a large pan set to medium high heat. If you are using the pumpkin pie spice, add it now also.
- Set a timer for 40 minutes, stirring every few minutes.
- After it has cooked for about 20 minutes, turn heat to medium low and stir more frequently.
- The pumpkin butter is ready when it has turned a deep orange-brown color and has reduced a bit.
- Let cool and store in an airtight container in the refrigerator for up to two weeks.
Ali posts family-friendly recipes at Jam Hands.
10 Comments on “Easy Pumpkin Butter Recipe – 3 Ingredients!”
Looks awesome, but you never say what to do with the pumpkin pie spice. Add it at the beginning, or wait until the end?
Sorry about that, I’ll edit the recipe now 🙂 Thanks for the heads up.
Hi, I have an apple butter recipe that uses the microwave & it’s one of my favorites. Do you think this pumpkin butter recipe woul work in the nuke ??
Susie – Sorry but I have no idea as I’ve never tried that before.
How much cream cheese would you use
No specific amount, totally up to you and the texture you like!
Can this be canned?
I’m not able to have sugar however Splenda does makes an amazing sugar free brown sugar! I use it in a Korean beef recipe In place of the real thing! The only thing I noticed is that it doesn’t form a thicker type SAUCE ! I’m assuming because of the absence of real sugar it doesn’t form the syrup-ness when heated! Do I think my type of brown sugar would work or would it have to be real brown sugar? Probably only one way to find out!
This is the best pumpkin butter I’ve ever had. I was generous with the nutmeg and cinnamon. Yum! Goodbye expensive store pumpkin butter. This is my second batch.
BTW, If I had cooked it on medium high heat it would have burned. Low heat worked for me.
Much love!
That is so awesome to hear! 🙂