The taste of pumpkin pie in creamy butter form. This Pumpkin Pie Butter is perfect for spreading, dipping, and topping and it is paleo, vegan, gluten-free, and Whole30!
Last updated on October 20, 2020.
Bring on the pumpkin recipes!! I mean it’s October and what else is there to share?! 😜 And what better way than a homemade pumpkin butter!
You may have seen pumpkin butter in the store this time of year, or you might not have any idea what I am talking about. Either way, you are in for a treat and it’s super easy to make at home!
Pumpkin butter consists of pumpkin puree, warming spices, and sweetener and is simmered until combined and thick and creamy. Think if of it kind of like apple butter or nut butter, but in pumpkin form.
This pumpkin pie butter is a little different from what you would typically find at the store. I find most of them are made with a decent amount of sugar and usually simmered over the stove.
I decided to use freshly roasted pumpkin, added some nuts in there for a little depth of flavor, and cut way down on the sweetener as I don’t like things too sweet and find the pumpkin is sweet enough. You can totally add more if you like though.
The final result is a creamy pumpkin spread. It has the consistency of hummus and tastes like just like pumpkin pie. I have been spreading it on toast and dipping apples in it. However, my most frequent way of eating it has been straight up with a spoon.
It’s the best vehicle for the job in my opinion.
Homemade pumpkin butter recipe
The taste of pumpkin pie in a thick and creamy spreadable form! This pumpkin pie butter is ready in an hour and made from good for you ingredients like fresh pumpkin, nuts, warming spices, and lightly sweetened with just a little bit of maple syrup. Easy to make and not loaded with sugar like some store-bought kinds.
Here is what you need:
- pumpkin – I suggest using a sugar/pie pumpkin for the best flavor
- walnuts
- cinnamon
- ginger
- nutmeg
- cloves
- maple syrup (optional)
- salt
First, you need to roast your pumpkin. I love using fresh pumpkin as the freshly roasted flavor is amazing and you can only get them for a couple of months out of the year. I suggest using sugar pumpkins or pie pumpkins as they have the best flavor and good natural sweetness. Do not use “jack-o-lantern” pumpkins.
Once you have your pumpkin, get it ready to roast. Simply cut your pumpkin into large pieces (leaving the skin on) and remove the seeds (save them for roasting!). Rub the flesh with a little bit of neutral oil (I like coconut oil) and roast for 45 minutes to 1 hour until tender.
When the pumpkin is almost done, toast the nuts. Heat up a medium skillet over medium-low heat. Add walnuts and toast for 3-5 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and set aside.
Once the pumpkin is done, let it cool for a few minutes and remove the flesh from the skin. Then add 2 1/2 cups of the flesh (roughly chopping it) to a high powered blender (I used my Vitamix). Next add your toasted walnuts, spices, maple syrup (if using), and salt.
Finally, blend for 1-3 minutes until it is smooth and creamy. Enjoy with a spoon and all the things!
Pumpkin butter uses
The real question is, what can’t you do with pumpkin butter?! You can think of it just like apple butter or nut butter but in spreadable pumpkin pie form. Here are some of my favorite pumpkin butter uses:
- spreading on toast, baked goods, or pancakes
- in a yogurt bowl
- mixed in oatmeal or overnight oats
- as a dip for apples or graham crackers
- add it into a smoothie
- in pumpkin butter cups
How long does it last?
Pumpkin butter should be stored in a tightly sealed glass jar in the fridge for 2-3 weeks. It can also be frozen for up to 6 months. I suggest freezing in serving sizes of 2-3 for easy use.
Unfortunately, pumpkin butter cannot be canned.
Substitutions for pumpkin pie butter
Homemade pumpkin pie butter is pretty easy to make, but there are a few substitutions you can do to make it fit your needs or based on what you have on hand. Here are some suggestions:
- pumpkin – if you can’t find a fresh pumpkin, you can use canned instead (using the same amount), it just might not be as thick. You can also use winter squash (butternut, acorn, honeynut…) if you can’t find pumpkin. The flavor will be a little different, but still delicious.
- nuts – any kind of nuts will work, but I suggest pecans instead of walnuts if you want to switch it up. You can also use seeds (sunflower would be great) if you can’t have nuts.
- spices – feel free to use premade pumpkin pie spice instead of the spices listed.
- maple syrup – the sweetener is optional, but feel free to use honey instead.
More healthy pumpkin recipes
Pumpkin Protein Pancakes (Paleo)
Crustless Vegetable & Pumpkin Quiche
Pumpkin Chocolate Chip Protein Muffins
Pumpkin Peanut Butter Dog Treats (for the pups in your life!)
Pumpkin Pie Butter
ingredients
- 2 1/2 cups packed freshly roasted pumpkin (see below for instructions - can also use canned if you like)
- 3/4 cups walnuts (or any nuts you like)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional - leave out for Whole30)
instructions
- If using fresh pumpkin, cut your pumpkin into large pieces (leaving the skin on) and remove the seeds (save them for roasting!). Rub the flesh with a little bit of neutral oil (I like coconut oil) and roast for 45 minutes to 1 hour at 375 degrees Fahrenheit until tender.
- When the pumpkin is almost done, toast the nuts. Heat up a medium skillet over medium-low heat. Add walnuts and toast for 3-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and set aside.
- Once the pumpkin is done, let it cool for a few minutes and remove the flesh from the skin. Then add 2 1/2 cups of the flesh (press it into a measuring cup to measure to make sure you really pack it in) to a high powered blender (I used my Vitamix). Next add your toasted walnuts, spices, maple syrup (if using), and salt. Blend for 1-3 minutes until it is smooth and creamy. Add more spices or sweetener if you like. Store in a tightly sealed glass jar in the fridge for 2-3 weeks and enjoy!
notes
nutrition
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Holly Hooper says
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!
Kelly says
That makes me so happy to hear! Thanks for trying it Holly and glad y’all enjoyed!
Ida P. says
This was really good on gluten-free crepes with whipped cream!
Kelly says
Oh yum, I love that idea! Glad you enjoyed Ida!
Ashlyn says
So good! I used pumpkin pie spice and a splash of maple syrup. I spread it on my daughter’s beet pancakes for breakfast and she loves it!
Kelly says
So glad to hear she liked it – and I love the idea of beet pancakes!
Cat says
Simple, easy to follow and absolutely delicious!
Kelly says
Glad you enjoyed Cat! Thanks for trying!