Vegan Pumpkin Butter

A spoon lifting a scoop of homemade pumpkin butter out of a jar.

This velvety smooth pumpkin butter is packed with all the warming spices and the rich sweetness of autumn. It's incredibly easy to make and one of the best gifts you can give through fall and winter.

Course Jams, Sauces, Dips & Spreads

Cuisine American

Prep Time 10

Cook Time 4

Servings servings (about 3 cups total)

Calories 51

Author Jessica Hylton

Ingredients

2 cans pumpkin puree (15-ounces each) 850g
3/4 cup packed light brown sugar 150g
1/2 cup apple cider or apple juice 120ml
1/4 cup pure maple syrup 60ml
1 tablespoon fresh lemon juice 15ml
2 teaspoons ground cinnamon 5g
1 teaspoon ground ginger 2g
1/2 teaspoon ground nutmeg 1g
1/4 teaspoon ground cloves 0.5g
1/4 teaspoon ground allspice 0.5g
1/4 teaspoon fine sea salt 1.5g
1 teaspoon vanilla extract 5ml

Instructions

Crockpot Instructions

Combine the ingredients. Add the pumpkin puree, brown sugar, apple cider, maple syrup, lemon juice, cinnamon, ginger, nutmeg, cloves, allspice, and salt to the Crockpot. Stir thoroughly until the mixture is smooth and evenly combined.
Slow cook. Cover and cook on LOW for 3-4 hours, stirring about once every hour to make sure the mixture cooks evenly around the edges.
During the final hour, leave the lid slightly ajar so some of the steam can escape. This helps excess moisture evaporate and allows the pumpkin butter to become thicker and more concentrated.
The pumpkin butter is ready when it has darkened slightly and has a thick, spreadable consistency. When you drag a spoon across the bottom of the Crockpot, the mixture should take a moment to flow back into place.
Finish. Stir in the vanilla extract until evenly incorporated. Taste and add a little more cinnamon or another pinch of your preferred spices if desired.
Cool. Let the pumpkin butter cool before transferring it to clean jars or airtight containers. It will continue to thicken slightly as it cools.

Stovetop Instructions

Combine the ingredients. Add the pumpkin puree, brown sugar, apple cider, maple syrup, lemon juice, cinnamon, ginger, nutmeg, cloves, allspice, and salt to a large, heavy-bottomed saucepan or Dutch oven. Stir until smooth and evenly combined.
Cook the pumpkin butter. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally.
Once it begins to simmer, reduce the heat to low. Cook uncovered for 35-45 minutes, stirring every few minutes and scraping the bottom and corners of the pan so the pumpkin butter does not stick.
As the mixture becomes thicker, stir more frequently to prevent scorching. If it begins to bubble or splatter strongly, reduce the heat further.
Continue cooking until the pumpkin butter has darkened, looks glossy, and is thick enough to briefly hold its shape when stirred.
Finish. Remove the saucepan from the heat and stir in the vanilla extract.
Cool. Let the pumpkin butter cool completely before transferring it to clean jars or airtight containers.

Notes

Choose a heavy-bottomed pan. If you're going for the stovetop method, choose a pan with a thick, heavy bottom. Too thin and the pumpkin butter will scroch/burn more easily.
Keep the heat low. For the stovetop method, barely bring the pumpkin butter to a simmer and then turn the heat all the way down to low. Too much heat will scroch the pumpkin butter.
Prevent sticking. Whether you're using the crockpot or stovetop method, stir the pumpkin butter here and there, scraping the bottom and corners of the pot/pan to prevent scorching/sticking.
Watch the texture, not the clock. Rather than watching the clock, look for the right finished consistency. The pumpkin butter should be thick and spreadable, and it should briefly hold a trail when you drag a spoon through it.
Cool completely. Let the pumpkin butter cool completely before transferring it to a jar for storage. It needs that time to thicken.
Storage. Seal fully cooled pumpkin butter in mason jars and store in the fridge for up to 2 weeks or in the freezer for up to 3 months. Thaw in the fridge.

Nutrition