Four Ingredient Pumpkin Butter

I am head over heels for this new pumpkin butter recipe. This is a delicious and creamy spread perfect for fall, or whenever the mood for pumpkins strikes you.

pumpkin butter6

This delicious treat will have you wishing you had planted a garden and grown only pumpkins this year. Okay, so maybe you need a few other veggies in your garden to get you through the winter, but this recipe is that good! 

To make it you just need a few ingredients and a sauce pan. You can change it up if you want with different sweeteners and spices too if you wish. Each time you make it can be a slightly different version — see what you like best!  I’ve tried it with maple syrup as well and I tend to prefer that since it is a natural sugar, but this is the base recipe to get you started.

And while this recipe does call for canned pumpkin puree (for simplicity), if you have fresh sugar pumpkins simply roast them and process in a blender. The delicious fresh pumpkin taste cannot be beaten!

Pumpkin Butter Recipe

Pumpkin Butter

A delicious and creamy butter perfect for fall!

Save RecipeSave Recipe


  • 1 29 oz Can of pumpkin Puree
  • 1/4 cup of sugar
  • 3/4 cup of apple juice
  • 3 tsp Pumpkin Pie Spice


  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.
  2. Bring mixture to a boil.
  3. Reduce heat, and simmer for 30 minutes or until thickened.
  4. Stir frequently.
  5. Store in mason jars and chill till ready to serve.



229 cal


1 g


63 g


1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Prep Tip:

When making this recipe on the stovetop it is a great idea to cover the pot with a lid and prop it open with a wooden spoon. The mixture splatters everywhere while simmering and you definitely need a lid to cover it while still allowing steam to escape. You can also make it in a slow cooker instead if you are a big slow cooker fan.

Either way, you cook it, one thing is for sure; your house will smell absolutely wonderful throughout the process.

Pro Tip: Use these cute Jelly Jars to store your pumpkin butter — they are also an easy way to give a great gift!

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Have I convinced you to try this Pumpkin Butter yet?

pumpkin butter

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Jesica H

When she isn’t drowning in a pile of never-ending laundry or picking up Legos, Jesica is busy helping other parents make their lives a little less stressful with homemaking hacks, easy recipes, fun DIY projects, and more. On her successful blog, The Mommy Bunch, her Cricut crafting tutorials are the most popular articles and are what sparked her passion for helping others build a business of their own. Jesica started where you can find loads more craft tutorials and business advice. In her FREE Facebook group, Rock Your Craft Business, Jesica teaches other entrepreneurs how to take their craft business to the next level by building their brand, targeting the right customers, and utilizing smart social media strategies. Join us!

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4 thoughts on “Four Ingredient Pumpkin Butter

  • October 4, 2015 at 10:00 pm
    I am just curious...would I be able to can this? Reply
    • October 7, 2015 at 11:21 am
      Hi Melinda, From what I have researched it is not recommended to can any pumpkin or winter squash as they are low-acid vegetables (including this recipe), however, the good news is that pumpkin butter can be frozen and it keeps quite well in the fridge. Reply
  • November 4, 2017 at 7:46 pm
    I tried your recipe and I found 3 tablespoons of pumpkin spice to be a bit intense. I’m wondering if you meant 3 teaspoons. Reply
    • November 5, 2017 at 12:44 am
      Hi, Susan. Thanks for the comment. Yes - looks like a typo -- sorry for that. Going to fix that now! If you already made it that way you can still salvage it by thinning it out with a bit more pumpkin and juice (you'll just have a larger batch that you can freeze until needed). Reply

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