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Maple Pumpkin Butter

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     Do you love apple butter?  And you love all things pumpkin?  Then this is for you!  Pumpkin puree is concentrated down into a thick and delicious butter with a hint of maple sweetness.  It is perfect for spreading on toast, english muffins, waffles and more and it is perfect for mixing into other recipes.  If you are patient, you may just see one such case later in the week.  You should definitely come back to check that out!

      I considered letting the pumpkin puree go for a while in the slow cooker.  I know how much you guys like slow cooker recipes and I love to give you what you want, but this comes together so quickly and easily on the stove.  There is no reason to lug out the slow cooker and then have to clean out that darn crock.  Am I the only one that hates cleaning out the crock?  Anyway, back to the matter at hand.


     I made this batch in my 9″ cast iron skillet for two reason.  The first is I just love to use my cast iron.  It is super versatile and it makes whatever I am making feel just that little bit more authentic.  I don’t know why.  I just love the look and feel.  I also love that the thick bottom and even heat distribution allows you to multitask with a little less concern of scorching and craziness.  But really, you can use whatever skillet or pot you’d like.  Just keep a closer eye on it if you are using a lighter weight pan.

      Now I am not a canner, so it is not an issue for me, but they do say you should not can pumpkin butter.  It isn’t acidic enough to ensure food safety.  You can however freeze it, my favorite way to “preserve” food.  You can also just make it a pint at a time, store it in the fridge, and eat it up!  I have a feeling you will find yourself finishing it in no time!


     What are your favorite fruit butters and what are your favorite uses for them?  I’d love to know!

Maple Pumpkin Butter
Makes just shy of 1 pint


15 oz can pumpkin puree (or 2 cups of homemade puree)
1/4-1/2 cup maple syrup
1/2 tsp cinnamon
dash each of cloves, nutmeg and allspice

  1. In a heavy bottomed pan (I used my 9″ cast iron skillet), stir together ingredients starting with a quarter cup of the maple syrup.
  2. Cook over medium heat, stirring frequently until the mixture has reduced in volume by about a third (or even by half if using homemade puree).  The mixture should take on a rich brown color and should hold its shape when swirled with a spatula.  Taste a bit and add more syrup if you’d like for it to be sweeter.  
  3. Allow to cool then spoon into a clean jar.
  4. Store in the refrigerator for up to a couple of weeks or in the freezer for up to a year. 

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← Previous
Apple Bundt Cake with Cider Caramel Sauce
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Spiced Pumpkin Chocolate Chip Bread

Jessica Jarrell

Saturday 15th of October 2016

I can't believe I've never had pumpkin butter before! I'd never even heard of it, but now I must try! I love that this is made on the stove, I hate cleaning out the slow cooker too 😁


Saturday 15th of October 2016

The slow cooker is so convenient sometimes, but such a pain too!! You definitely need to give this a go!


Friday 14th of October 2016

I've never had pumpkin butter...YUM!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!


Saturday 15th of October 2016

You definitely need to give it a try!


Wednesday 12th of October 2016

I'm gonna spread this on everything!


Thursday 13th of October 2016


Miz Helen

Tuesday 11th of October 2016

Thanks so much for sharing your awesome Pumpkin Butter with us. Hope you will come back to see us at Full Plate Thursday real soon and have a great week! Miz Helen


Thursday 13th of October 2016

Thanks, Miz Helen!

Big Rigs 'n Lil' Cookies

Friday 7th of October 2016

I love pumpkin butter, and you just took it to the next level with maple syrup! Yum!


Saturday 8th of October 2016

I just love those warm flavors together! Thank you!