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!
I wasn’t kidding last week when I said I have all the pumpkin recipes for you. I mean what else are you supposed to make in October?
Pumpkin hash, pumpkin chia pudding, pumpkin soup (coming next week!), and now pumpkin butter. Pumpkin butter sounds like a weird name, but I don’t really know what else to call it. It’s like apple butter or almond butter, but in pumpkin form.
Wanna hear a funny story? Last year Michael and I were heading back East for a week and we were spending a few days with my family. I usually give my mom a list of things to buy at the store so I can have some healthy snacks at the house. Almond butter was on the list and she texted me when she was at store and said she couldn’t find it. Then a few minutes later I get a text from her saying…
“oh it’s like peanut butter. I was looking at the butters.” Like butter in the refrigerator section. <insert crying laughing emoji here>
I suggest using fresh roasted pumpkin for this recipe, it tastes so much better than canned. But it is a pain in the a** to cut. I usually ask my boyfriend to do that part. He agrees but I think it is because he is nervous I am going to cut my finger off. So I won’t judge you if you use canned. I have like 6 cans in my pantry right now for when I get lazy.
This spread is pretty dreamy though. It has the consistency of hummus and tastes like pumpkin pie. I have been spreading it on toast and dipping apples in it. Lately, 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.
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Pumpkin Pie Butter
Ingredients
Instructions
- Place all ingredients in the order listed in a Vitamix or high powered blender or food processor. Blend until smooth and well combined, about 1-3 minutes.
- Enjoy!
Notes
**place nuts on a parchment lined baking sheet and roast at 375 degrees Fahrenheit for 7-10 minutes until fragrant and golden brown. Careful they don't burn.
Nutrition
This recipe was previously posted and was updated with new photography!
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Emily
October 11, 2016 at 8:54 amLOVE 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.
Kelly
October 12, 2016 at 3:00 pmYes, it is so much better than canned right?! But sometimes I am just lazy lol
Julie
November 27, 2017 at 6:11 pmYou do know that canned pumpkin and squash and not pumpkin, right?
Kelly
November 29, 2017 at 9:01 pmHi Julie, I’m not sure what you mean. Pumpkin is a kind of squash if that is what you are referring too. This would work with any winter squash I’m sure.
Rebecca
October 17, 2016 at 6:44 pmDo 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.
Kelly
October 18, 2016 at 7:03 amOops! 1 1/2 cups of walnuts. Sorry about that and thanks for the catch Rebecca! I hope you enjoy it 🙂
Theresa
October 28, 2016 at 4:51 pmAre the walnuts essential? Is there something I can sub for them? I can’t do nuts due to inflammation.
Kelly
October 30, 2016 at 9:50 amThey 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!
Debora Cadene
November 20, 2016 at 7:38 pmFor 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.
Kelly
November 21, 2016 at 8:52 amYou can def used canned! I have a 15oz can of pumpkin so I would say 1.5 cans or about 22 ounces. Hope that helps!
Sarah
September 1, 2017 at 11:23 amCan you swap walnuts for something else? This looks so good but I am allergic. Thanks!
Kelly
September 2, 2017 at 8:39 pmYep, any nut would work. I think pecans would be amazing! Hope you enjoy Sarah!
catherine
September 5, 2017 at 3:16 ampumpkin 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!
Kelly
September 5, 2017 at 11:32 amThanks Catherine! I am waiting for fresh pumpkins to come in season so I can make some haha! I would say it would last up to 2 weeks in the fridge.
Brenda
October 9, 2017 at 9:33 amI 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.
Kelly
October 9, 2017 at 1:58 pmAs 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!
Jenny
October 18, 2017 at 8:50 pmIf you’re using canned pumpkin do you have to to put it in the oven?
Kelly
October 18, 2017 at 9:48 pmNope, you can skip baking it and just use it right out of the can!
Maria
October 23, 2017 at 3:56 pmThank you for the recipe!
Is it better to refrigerate the pumpkin butter?
How many days does it lasts?
Kelly
October 23, 2017 at 10:06 pmHey Maria! Yes, refrigerate it and I think it would at least a week. So glad you liked it!
Rachael
November 29, 2017 at 1:50 pmCan I can or freeze this if I was to make a big batch?
Kelly
November 29, 2017 at 9:06 pmYes, I wouldn’t see why not!! Hope you enjoy!
Lauren
October 18, 2018 at 11:08 amHi, I don’t have ground ginger or cloves, could I use cinnamon and nutmeg instead?
Thanks!
Kelly
October 18, 2018 at 12:50 pmHey Lauren! That should work. You can also use pumpkin pie spice instead of all the spices if you have that instead! Hope you enjoy!
Susan
October 27, 2018 at 9:10 amIf 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!
Kelly
October 27, 2018 at 5:22 pmI would definitely get a sugar/pie pumpkin! The jack-o-lantern ones aren’t too good for baking. Hope you enjoy!
Melanie
November 26, 2018 at 12:07 pmI 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😋
Kelly
November 27, 2018 at 11:07 amI love the addition of sesame butter Melanie! So glad you liked it and it satisfied your craving!!
Ella Goldberg
October 11, 2019 at 12:55 pmI 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!
Kelly
October 15, 2019 at 1:22 pmSo smart to double the recipe! And the apple or apricot jam would be an amazing addition! Thank you Ella!
Amy
October 12, 2019 at 9:14 amI’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!
Kelly
October 15, 2019 at 1:26 pmI 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!
Joyce
November 22, 2019 at 1:57 pmI 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
Kelly
November 23, 2019 at 2:52 pmI’m glad you were able to save it Joyce – those additions sound delicious! Thanks for trying it!!