A thick and creamy homemade pumpkin butter with notes of cinnamon, nutmeg and ginger.

Pumpkin butter is a very versatile treat to have in the kitchen and can be used for a multitude of recipes. Due to its intense pumpkin spice flavour, it gives all your dishes a wonderful fall aroma. The best thing is – it can be whipped up in just a few minutes and keeps well in the fridge. Make this on the weekend and flavour your dishes with it throughout the week!

I do hope you like pumpkin because this month is going to showcase the popular fall vegetable in a multitude of recipes. If you are a pumpkin-spice fan, I got you covered! Stay tuned for upcoming recipes such as pumpkin cupcakes (with cream cheese frosting yaaiiis!) and pumpkin spice latte.

If you want to keep your pumpkin dishes healthy, try this vegan coconut pumpkin spice latte or this creamy and nutritious pumpkin soup.

Pumpkin butter is a great way to add a distinct pumpkin flavour to dishes as it is more concentrated than pumpkin puree. This is due to a lot of the water evaporating while the pumpkin puree is cooking, creating a flavourful, thick and creamy pumpkin butter. The spices help bring out the pumpkin flavour even more creating a deeper flavour. Lastly the pumpkin butter is sweetened with condensed milk.

Sweetend Condensed Milk

Sweetened condensed milk may not be a typical pantry staple but I highly recommend to have a can on hand. It’s a incredibly delicious sweetener that gives dishes a creamy and rich texture. In fact, it’s probably one of the most delicious things on the planet. Totally not exaggerating here. You can use any leftovers to e.g. sweeten your coffee or hot chocolate with or even make your own caramel sauce. Yum!

Here are some delicious ways to use your homemade pumpkin butter

Make a pumpkin spice latte (duh!). In fact, you way be making this several times a week cause it’s that good!
Whip up a pumpkin spice spread for dipping apple slices and crackers in. (A great snack to bring to parties that isn’t much work!)
Turn your overnight oats into pumpkin overnight oats by adding a few teaspoons of pumpkin butter. Same goes for chia pudding!
Make pumpkin pancakes. Brunch just got its very own fall theme.
Bake a batch of pumpkin granola. Fact- I have been making this throughout the entire fall season and it has been my go-to breakfast! (I’m still working on the exact recipe which will probably be on the blog next fall.)
Bottle it into a beautiful glass jar and add a ribbon – voila, you have a handmade hostess gift.

In most cases, pumpkin butter can be used instead of pumpkin puree for various recipes, such as the ones I now listed. If making that substitution you may want to cut down a little bit on the sugar or spices the recipe calls for. In some cases you may also need to a add a bit more liquids since the pumpkin butter doesn’t contain as much water as pumpkin puree does.

If you give this pumpkin spice butter a try, be sure to leave me comment telling me how you liked it!

How to make Pumpkin Spice Butter

Pumpkin spice butter inside a bowl next to a cookie and wooden spoon.

A thick and creamy homemade pumpkin butter with notes of cinnamon, nutmeg and ginger.

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Ingredients

1 can pumpkin puree (425g)
6 tablespoons sweetened condensed milk
1 teaspoon pumpkin spice
3/4 teaspoon cinnamon
pinch of salt

Instructions

Heat the pumpkin puree in a small sauce pan. Cook for 5 minutes on medium high, stirring frequently, until it has thickened.
Add the rest of the ingredients and continue cooking for 5 more minutes.
Enjoy the pumpkin butter slightly warm or at room temperature.