Homemade Pumpkin Butter with Classic and Maple Options

Imagine taking your favorite pumpkin pie filling, and cooking it down to a rich, smooth, and buttery consistency. That’s essentially what this dairy-free pumpkin butter is, yet it doesn’t require any milk, cream, or butter of any kind. It’s a scrumptious pumpkin spice condiment that can be made in 30 minutes, and enjoyed for weeks. Our base recipe is a classic stove top version, but we’ve added a purely maple-sweetened option and alternate slow cooker directions.

Dairy-Free Pumpkin Butter that’s Made for Sharing

I originally shared this recipe about eighteen years ago! I’ve since updated it with more options, added nutrition facts, and have answers to some FAQs.

Pumpkin Butter Isn’t Dairy?

The term “butter” is used as a descriptor for many foods, but it doesn’t always mean dairy. Fruit butters, like apple butter and pumpkin butter, are fruits that have been cooked down to a smooth, somewhat buttery texture. They aren’t typically made with butter or margarine. That said, I have seen some jars of fruit butter with dairy butter or cream in the ingredients, so always read the label if purchasing pumpkin butter.

Can I Use Pumpkin Pie Spice Instead of Individual Spices?

You definitely can substitute 4 teaspoons pumpkin spice mix for all of the spices. Feel free to use less or more, to taste.

I Use Fresh Pumpkin Puree. How Much Will I Need?

One 29-ounce can equals about 3 1/2 cups cooked pumpkin puree.

Can I Substitute a Sugar-Free Sweetener?

We’ve included a maple-sweetened option for refined sugar-free, and a lower sugar option. But I can’t recommend a sugar-free sweetener as they each cook differently. I have read that allulose or xylitol work well in dairy-free pumpkin butter, but I can’t make any guarantees.

How Do I Use Dairy-Free Pumpkin Butter?

I like to use pumpkin butter as a condiment or in recipes. As a condiment, it’s delicious spread on toast or English muffins, dolloped on dairy-free pancakes or waffles, or swirled by the spoonful into oatmeal or dairy-free yogurt. In recipes, it’s a great way to infuse more pumpkin flavor than simply using pumpkin puree. Hannah uses it in her Banana Pumpkin Muffins Recipe. Pumpkin butter can also be substituted for the pumpkin puree and some of the sugar in various dessert recipes. It will even make pumpkin cookies more flavorful and chewy (instead of cakey). And of course, pumpkin butter makes a great holiday gift!

Dairy-Free Pumpkin Butter Gifting Tips

• Once your dairy-free pumpkin butter is completely cool, transfer it to cute jars or other airtight containers.
• Tie a note on each jar or label them. On a part of the label, write “keep refrigerated or freeze by” and put a date. If you gift quickly after you make the dairy-free pumpkin butter, your recipients should be able to enjoy it for 2 to 3 weeks from the refrigerator.
• It makes makes a great gift, but beware that pumpkin butter shouldn’t be canned. It freezes well, so there really is no need to can it!

Special Diet Notes: Pumpkin Butter

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, plant-based, oil-free, and top food allergy-friendly.

adapted from Allrecipes

Dairy-Free Pumpkin Butter

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This is a traditional, sweet fruit butter with warm pie spices. It's wonderful as a fall condiment, and also makes a great holiday gift.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4 cups

Course: Sauce

Cuisine: American

Calories: 24

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 29-ounce can pumpkin puree
• 1 ½ cups sugar see Maple Option below
• ¾ cup apple juice see Maple Option below
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg or allspice
• ¼ to ½ teaspoon ground cloves to taste (see Spice Note below)
• ⅛ teaspoon salt
• Water as needed

Method

 

1. Put the pumpkin, sugar, apple juice, cinnamon, ginger, nutmeg or allspice, cloves, and salt in a large saucepan and stir until smooth.
2. Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, for 30 minutes, or until thickened. Stir in more water, as needed, if it becomes too thick or isn't smooth and buttery enough.
3. Cool and store in an airtight container in the refrigerator for up to two to three weeks. You can freeze it for longer storage.

Nutrition

Serving: 1tablespoonCalories: 24kcalCarbohydrates: 6.2gProtein: 0.1gFat: 0gSaturated Fat: 0gSodium: 5mgFiber: 0.5gSugar: 5.4g

Notes

Maple Option: For a purely maple sweetened version, omit the sugar and apple juice, and add 1/2 cup maple syrup. Add water, as needed, as the mixture thickens. This creates a warm, light sweetness. Use up to 1 cup maple syrup for a sweeter pumpkin butter.

Spice Note: Use the greater amount of cloves if you want more warm spice, less if you find cloves overpowering. If very clove averse, you can reduce it to a generous pinch.

Lower Sugar Version: If you're looking for a less sweet pumpkin pie butter, you can cut the sugar by up to half (3/4 cup). For a deeper flavor, use part or all brown sugar instead of white sugar.

Slow Cooker Option: Place all ingredients in your slow cooker, and stir to combine. Heat on low for 4 to 6 hours, or on high for 2 to 3 hours, checking in periodically to stir.

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Also Try My Cinnamon Apple Butter Recipe!