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Homemade Pumpkin Butter in a white bowl.

Maple Pumpkin Butter

This homemade maple pumpkin butter is quick and simple to make for a delicious condiment, filling, or spread. Made in just 1 pot in under 30 minutes for a treat to enjoy all season long. 
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16 (2 tablespoon) servings
Calories: 47kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Stir together all the ingredients in a large soup pot. The pumpkin will bubble up, so use at least a 4-quart pot. 
  • Place over medium-high heat and bring to boil. Once boiling, reduce heat to a simmer and simmer for 25 minutes, stirring occasionally, until pumpkin butter has reduced in volume and thickened. 
  • Let cool for 15 minutes before transferring the pumpkin butter to a mason jar. Continue to cool for 1 hour at room temperature. Store in the refrigerator for up to 2 weeks or freeze it for up to 2 months. 

Notes

Serving and Storing - Store the recipe in an airtight container in the refrigerator for up to 2 weeks or freeze it for up to 2 months. 

Nutrition

Calories: 47kcal | Carbohydrates: 11g | Sodium: 17mg | Potassium: 48mg | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.1mg