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Maple Pumpkin Butter – deliciously rich, velvety smooth, not too sweet, and perfectly wonderful slathered on toast, biscuits, muffins, pancakes, waffles or stirred into your morning oatmeal.
Pumpkin butter is also a great addition to recipes like our Pumpkin Butter Cinnamon Buns, or these tasty Pumpkin Macarons with Pumpkin Butter Buttercream, and let’s not forget our yummy Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream. No need to worry about what to do with this small batch of Maple Pumpkin Butter!
The recipe makes about 3 cups of Maple Pumpkin Butter, or 4 small jars.
These are the perfect size to gift to your favorite family members, or your pumpkin loving friends. The base liquid is unsweetened apple juice so even non-pumpkin folks should enjoy it too. It has plenty of pumpkin flavor however, it’s tempered a little by the maple syrup, spices and apple juice. I used pumpkin pie spice which is easy to find this time of year but, you can also make a Pumpkin Pie Spice blend using your favorite recipe or this ONE, which I love.
Butters are a wonderful way to use up your favorite fruits.
Much like apple butter, this spread is smooth, and light, and practically melts in your mouth. I can’t wait to hear how much you love it stirred in your morning oatmeal with a few toasted pecans!
I’ve been making pumpkin butter for many years, but this recipe is my favorite so far.
The maple flavor is subtle, and just enough to enhance the pumpkin flavor. I can’t think of an easier way to use a can of pumpkin puree! This truly comes together in less than 5 minutes, then simmers for 30. That’s it! This recipe makes such a small batch, you won’t have any trouble using it up in a few weeks, however you can always freeze a jar or two for later. Here’s something I never knew before, traditional canning methods are not recommended for pumpkins or squash. To read more about why you should not can pumpkin click HERE for an article titled Cannon 101: Why Pumpkin Butter Can’t be Canned.
Our Maple Pumpkin Butter is not at all watery, and won’t drip from the spoon. It has a velvety consistency and fantastic taste. What can I say? I love it!
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Maple Pumpkin Butter
- 1 15 ounce can pure pumpkin (puree - not pie filling)
- 1 cup unsweetened apple juice (plus extra for thinning if needed for desired consistency)
- 2 teaspoons pumpkin pie spice
- 1/2 cup granulated sugar
- 1/4 cup pure Maple syrup (Grade A)
- 1 teaspoon vanilla bean paste or vanilla
- Combine all ingredients in a heavy-bottomed, deep, medium saucepan. Cook on medium-high until it comes to a soft boil. Place a lid over the pan, leaving it tilted to vent. You want it open just enough to prevent a mess on the stove top. The mixture will be very thick and splatters like spaghetti sauce. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add additional apple juice if the mixture is too thick.
- Store in airtight jars in the refrigerator up to two weeks. Alternatively, you can freeze the pumpkin butter. Traditional canning methods are not recommended for preserving pumpkin butter.
We love our Weck Jars, and if you do too, here’s a link to the size featured in our post:
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If you’re looking for more pumpkin recipes, click HERE and you’ll find all our favorites neatly stacked together just for you! I can’t get enough pumpkin so I’ve also put this No Churn Pumpkin Spice Ice Cream from The View from Great Island on my must make list! I found these Bakery-Style Pumpkin Chocolate-Chip Cookies from Chelsea’s Messy Apron and can’t stop thinking about them. Seriously, all day I think about pumpkin, canned pumpkin and all the recipes I want to make with it. Do you have a favorite pumpkin recipe? Please share a link in the comments so I can come drool over yours too 🙂 Thanks so much for stopping by!
P.S. All the pumpkins and gourds featured in our post were volunteers in our garden this year. We harvested about 20 mini-pumpkins from one plant but we don’t plan to eat them, so no garden-to-table post. They make great seasonal decorations though. Such fun!