Pumpkin Maple Butter

So, are you guys sick of pumpkin yet? No...? Ok, good! I gave you a little break, but still have more pumpkin recipes up my sleeve. I figured a week off would get you excited for more pumpkin dishes. So, without further ado, let's chat about this Pumpkin Maple Butter.

Similar to apple butter, which is oh so good, this Pumpkin Maple Butter is cooked low and slow, making it a concentrated form of pumpkin puree. The thick and smooth consistency is out of this world. And also why this spread is called butter, even though it has zero butter or dairy products in it. Mix a few sweeteners and spices in and you have yourself a yummy batch of pumpkin bliss.

Not to mention that when you cook this pumpkin butter it fills your house with the sweetest aroma, similar to lighting a few Yankee Candles, but better.

I prefer my apple/pumpkin/whatever butters to let the fruit shine through, while only adding just enough spices and sweetness to enhance the fruit flavors and not overpower them. If you prefer sweeter spreads, you might want to increase the maple syrup in this recipe (you could also add brown sugar, which works beautifully). Once this spread is cooked up and cooled, there are so many things you can do with it! Spread it on toast or a bagel, serve it alongside your pancakes or waffles, add it to your next batch of oatmeal, or make my Pumpkin Oatmeal Smoothie and simply use pumpkin butter in place of pumpkin puree and eliminate the sweetener and spices called for. This recipe is one of my autumn staples, and once you give it a try you will understand why! 

Pumpkin Maple Butter (adapted from Oh She Glows)
(about 3 1/2 cups)

1 29-ounce can of pumpkin puree
3/4 cup unsweetened apple juice
1/4 cup maple syrup
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg

Combine all of the ingredients in a large pot. Heat mixture and bring to a boil, stirring constantly. Reduce heat to medium-low, cover, and simmer for 35-40 minutes. Stir mixture frequently to prevent burning.

Remove mixture from heat and allow to cool. Store mixture in an airtight container in the refrigerator for up to 3 weeks.

Print this recipe!

Nutritional Info
Servings Per Recipe: 28
Amount Per Serving:
Calories: 19.4
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 1.8 mg
Total Carbs: 4.8 g
Fiber: .8 g
Sugars: 2.5 g
Protein: 0.3 g

-Very easy to make
-Simple list of ingredients
-Very delicious
-Great for toast, pancakes, oatmeal, or to bake with
-Great gift for Christmas (pour into mason jar and add decorative label)

-Arm soreness from stirring mixture frequently for 40 minutes

Overall Rating: 5 out of 5

Check out some of the link parties that I shared this recipe on!


  1. Pumpkin!! Gotta love it...this looks seriously awesome...

    1. Thanks Ed! If you love pumpkin, you should give this recipe a try!

  2. yum looks delish. and i died at the con being "arm soreness" hahaha

    1. Haha it's the only con about this recipe! Love it!

  3. The maple butter looks super good! Thanks for sharing!


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