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A quick pumpkin butter recipe made in the microwave or on the stove top. Only 8 ingredients and a perfect spread for fall! Vegan + Gluten-Free.
I love all things pumpkin, if you couldn’t already tell by all my pumpkin recipes. And pumpkin butter… it is such a glorious invention. I honestly just googled “who invented pumpkin butter” because I wanted to give this person a shout-out. Alas, even google doesn’t know who invented it or why butter is in the name when there’s absolutely no butter or dairy involved? It’s an unsolved mystery.
I personally feel like it should be called pumpkin jam because that’s what it reminds me of.
This quick pumpkin butter tastes awesome, with all the sweetness and warm spiciness you expect from pumpkin butter. The best part? You only need 8 ingredients, a big bowl and a microwave or pot. No need to worry about setting up your slow cooker or any of that jazz.
I literally made a batch of this pumpkin butter while making a quick breakfast of eggs and toast one morning. It was done cooking right as my toast popped out of the toaster oven. Warm pumpkin butter spread over a slice of toasted bread = the best!
Combine ingredients – Add all ingredients except the canned pumpkin into a microwave-safe bowl and mix well.
Heat – Microwave on high for three minutes.
Add pumpkin – Carefully remove from the microwave and stir. Add canned pumpkin into the bowl and stir until it’s mixed in.
Heat – Place bowl back in the microwave for an additional 5 minutes. Carefully remove from microwave, stir, let cool and enjoy!
Combine ingredients – Add all ingredients to a saucepan or pot and stir to combine over medium-high heat.
Bring to boil – Once it starts boiling, reduce heat to low and bring to a simmer.
Simmer – Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and enjoy!
There are so many ways to use pumpkin butter! I’ve even been known to eat it by spoonful here and there as well… No shame! Here are some of my favorite ways to enjoy this pumpkin butter:
As a spread – spread across toast, waffles or pancakes. Muffins would make a great option too! Pair it with my oat bran muffins or double the pumpkin with these pumpkin cornbread muffins!
As a topping – add a boost of fall-flavor to your yogurt, chia pudding or oatmeal.
As a dip – dip your favorite sliced fruits such as apple or pear for a healthy snack.
Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.
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Tried this recipe for something different to spread on biscuits at our thanksgiving table. Simple instructions and it has a superb pumpkin taste. Can’t wait for our guests to try
I made this tonight with precooked mashed sweet potato since there’s a canned pumpkin shortage and it’s incredible! It tastes like sweet potato pie. I’ll be making it again soon since it won’t last long. Thank you for sharing this recipe!
Oh I love this idea! Sweet potato butter!! I’ll have to try it. 🙂
So easy and so delicious!!!! An absolute staple in my fridge now! I eat it on top of plain greek yogurt, spread on a muffin…it is good with everything!!!
Ahh yay!! So glad you’re loving this pumpkin butter, Chantelle! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
I just made the Pumpkin Butter and it was so easy. It also taste AMAZING!
Woo! So glad you’re loving this pumpkin butter recipe, Jill. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.
This pumpkin butter tastes incredible. All of the spice and warmth of Fall in a beautiful spread. I ate with my morning oatmeal and it was delicious.
Isn’t it SO good with oatmeal?! I’m glad you’re loving this pumpkin butter, Michelle. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!
Oh my gosh. This was ridiculously easy and ridiculously good! I put it in cottage cheese and it’s stupid delicious. Thank you Brittany!