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Pumpkin Pie Butter

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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.

Jar filled with homemade pumpkin pie butter sprinkled with cinnamon. Next to it is a spoon with some on it, a pumpkin, and a plate of sliced apples in the back.

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.

Two pieces of toast on a plate with pumpkin butter spread on one and sliced figs. Next to it is a jar of more pumpkin butter with a spoon and apple slices in the background.

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

Baking sheet with big pieces of roasted pumpkin on it.

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)

Spicy Pumpkin Soup

Crustless Vegetable & Pumpkin Quiche

Pumpkin Chocolate Chip Protein Muffins

Pumpkin Peanut Butter Dog Treats (for the pups in your life!)

Pumpkin pie butter in a jar surrounded by half an apple, a plate of apple slices, and a spoon with more pumpkin butter on it.

Jar filled with homemade pumpkin pie butter sprinkled with cinnamon. Next to it is a spoon with some on it, a pumpkin, and a plate of sliced apples in the back.
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4.54 from 15 votes

Pumpkin Pie Butter

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!
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword homemade pumpkin butter, pumpkin butter, pumpkin butter recipe, Pumpkin Pie Butter
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 1/2 cups
Calories 76kcal
Author Kelly

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

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.
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. You will need a decent-sized pumpkin. Do not use "jack-o-lantern" pumpkins. You can also use canned pumpkin if you like, it just might not be as thick.

Nutrition

Nutrition Facts
Pumpkin Pie Butter
Amount Per Serving (2 tablespoons)
Calories 76 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 0.6g4%
Polyunsaturated Fat 4.2g
Monounsaturated Fat 0.8g
Potassium 43mg1%
Carbohydrates 4.6g2%
Fiber 1g4%
Sugar 1.9g2%
Protein 1.8g4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

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Comments

  1. LOVE fresh roasted pumpkin for recipes! Or I like steaming it; it’s just got a really big pumpkin flavor. And this looks so creamy and yummy.

    Reply

  2. Do you really mean 1 1/2 walnuts? Or 1.5 ounces? 1 1/2 cups? 1 1/2 actual nuts just seems like an odd amount.

    The recipe looks delicious however! I can’t wait to dip apples in it.

    Reply

    • They aren’t needed, just makes it a little thicker in consistency. You could try seeds if you can eat those, or just leave them out. Let me know how it is!

      Reply

  4. For those of us who wanna try this, but are on the lazy end of the scale, do you know how many cans this would be or how many ounces?
    Thanks bunches!!
    Debbie.

    Reply

  6. pumpkin lovers should try this recipe. a very healthy snack taken with apples. well done! how long will this stay in fridge although mine will not stay long!

    Reply

  7. I just made this amd LOVE it! Thank you for sharing. I added a little more maple syrup and think I’ll use it as icing for a paleo spice cake. Do you think it will freeze well?

    Thanks again for sharing….it’s greatly appreciated.

    Reply

    • As a cake icing?! That is genius!! I haven’t tried it, but I think it would freeze just fine. So glad you liked it and thanks for trying Brenda!

      Reply

  12. If I want to try roasting fresh pumpkin, do I need to get a smaller pie pumpkin or a bigger jackolantern pumpkin? Can’t wait to try this! Thanks!

    Reply

  13. 5 stars
    I have been craving Pumkin pie since October but nobody in my family likes it so this is my ideal solution!
    I added a bit more maple syrup and a little sesame butter to add to the Pumpkin ie creaminess.
    Great way to satisfy my craving😋

    Reply

  14. 5 stars
    I love this one, Kelly! I doubled the recipe and I think next time I will use a little more maple syrup. I used silan (date honey) bc that’s what I had and it’s just a bit tart for my taste. But I love the texture and I think with a little apricot or apple cinnamon jam it’ll be perfect!

    Reply

  15. I’ve got a butt load of frozen fresh pumpkin in the freezer – should I defrost it first or could I blitz it as is? I’ve never defrosted pumpkin before, so I’m nervous!

    Reply

    • I would defrost it so it’s easier to blend. There isn’t really any liquid in the recipe so blending it frozen might be tough, and might turn out more like a smoothie. It might give off a little liquid since it was previously frozen, but I think it will work just the same. Let me know if you try it!

      Reply

  16. 2 stars
    I loved your ingredients but I have 24 4 cup bags of puréed jackolantern pumpkins. I didn’t see the post about sugar pumpkins until it was too late. However I was able to save my ingredients by doubling the spices and syrup and adding Vanilla to taste and about 1 1/12 cups of brown sugar. I guess I’ve got bad girl taste buds. Now it’s terrific! Half is in the freezer. Thanks

    Reply

  20. I’ll be making this tonight but there aren’t any directions or notes about oven temp for roasting the pumpkin. Thanks!

    Reply

  22. 5 stars
    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!

    Reply

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