The best vegan pumpkin butter is here! My homemade pumpkin butter recipe is a fall treat that can be used in many ways. This non-dairy fruit spread brings all that pumpkin pie flavor yet is completely vegan.
Made with fresh, homemade pumpkin puree, this is the best ever pumpkin butter you’ll love. The simple ingredients come together in no time at all, and you’re left with this amazing spread that’s good on everything.
- 2 cups of pumpkin purée (I used homemade pumpkin purée)
- ¼ – 1/3 cup Coconut sugar (sweeten to your preference and use sweetener of choice)
- 2 tablespoons Maple syrup
- ½ – 1 teaspoon Ground cinnamon
- 1/3 teaspoon freshly grated nutmeg (optional)
- Salt (add to preference; I used about ¼ tsp)
- Lemon (a squeeze)
- Place Pan on Stove & Warm Up. You’ll start making your pumpkin butter by warming up a pan on the stove. After it warms a bit, add your fresh pumpkin puree. Place a clean pan on the stove, allow it to warm up, and add the fresh pumpkin purée.
- Add other ingredients. Once you’ve got the pumpkin puree in your pan, you can add the coconut sugar, ground cinnamon, nutmeg, maple syrup, and salt. Stir it all together to combine.
- Reduce Heat. When you’ve added everything else in there (except that lemon juice, which is coming up shortly), you can reduce the heat. Make sure you keep stirring!
- Time for Lemon Juice. It’s now time to add that lemon juice. You’ll want to stir it in, so it’s well-combined.
- Cover and Simmer. Grab your lid for your pan and cover it up. You need to let it simmer while stirring here and there until your pumpkin butter becomes thicker. It should reduce by almost a half. Generally, the entire process took about 30 minutes to get that nice, rich, buttery consistency. For more context, I started with 2 cups of homemade pumpkin purée. Smaller quantities will take less time, and if you increase the recipe, it will take longer.
- Cool. I know it’s tempting to scoop that pumpkin butter right away, but make sure you cool it completely before you do.
You can use canned pumpkin if you don’t want to make your pumpkin purée. Just make sure it is 100% pure pumpkin without any flavorings added. Check the can label first! Another important tip I follow when using canned pumpkins is to add two tablespoons of apple cider (NOT VINEGAR!) or apple juice. It helps to get rid of the “can” taste.
Make sure NOT to cook pumpkin butter on high heat!
Ensure to keep stirring, so it doesn’t stick to the bottom of the pan or burn.
Add sweetener to your preference. Equally, you can opt for a no-calorie sweetener such as monkfruit.
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stove-top
- Cuisine: American
Keywords: Pumpkin, Pumpkin Recipes, Fruit Spread, fruit butter,