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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


  • 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)


  • 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!


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.


Serving: 2tablespoons | Calories: 76kcal | Carbohydrates: 4.6g | Protein: 1.8g | Fat: 6.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 0.8g | Potassium: 43mg | Fiber: 1g | Sugar: 1.9g