Make this five ingredient easy maple pumpkin butter recipe! It’s a simple way to elevate both sweet and savory dishes all fall long as a spread for toast, baked with brie, or used in your favorite bowl of morning oatmeal.
Right now, charcuterie and butter boards are all the rage. And let’s be honest, I love myself a beautiful board, so I decided to take things up a notch this fall season with an Easy Maple Pumpkin Butter! Place it in a dish in the middle of the board, or go crazy and put it directly on the board like a butter board. It is delicious to dip crackers, bread, fruits, and veggies in!
Why This Recipe Works:
The flavors of pumpkin and maple work beautifully together to create a delicious healthy pumpkin butter.
This pumpkin butter is actually sans “butter” but still packs a bunch of flavor! This recipe is free from refined sugars and has a low sugar content, but you wouldn’t know that based on the flavor profile.
I combined pumpkin puree, pumpkin pie spice, apple sauce, vanilla, and maple syrup for a deliciously sweet and perfectly spiced easy maple pumpkin butter.
The pumpkin in the recipe adds a savory flavor to balance out the sweetness from the rest of the ingredients. Plus, pumpkin puree is high in fiber!
This maple pumpkin butter is perfect to add to your line up of holiday season appetizers!
- Spoon or Whisk
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe card below and begin.
- Pumpkin Puree: You will need one can of pumpkin puree for this recipe. Make sure that you buy 100% pumpkin and not pumpkin pie filling as that has added ingredients that we don’t need for this recipe.
- Maple Syrup: I used about 1/2 cup of maple syrup here, but feel free to add more or less depending on how sweet you want your pumpkin butter to be.
- Vanilla Extract: Add some vanilla extract for extra flavor!
- Apple Sauce: I recommend using unsweetened apple sauce to keep this recipe at a low sugar content.
- Pumpkin Pie Spice: You can use pre-made pumpkin pie spice or make your own. For 1 tablespoon of homemade pumpkin pie spice, combine 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves or allspice.
- In a small saucepan, add the can of pumpkin puree and applesauce and turn the stove to medium to low heat.
- Allow the pumpkin and applesauce mixture to reduce down slightly to remove excess water, about 5-7 minutes. Stir periodically to prevent any scorching at the bottom of the pan.
- Add in the vanilla, maple syrup, and them the pumpkin pie spice.
- Continue to cook the pumpkin butter down another 5 minutes or so until it darkens slightly in color and the spices and maple syrup are fully incorporated.
- Remove from the heat and allow it to cool to room temperature before storing. This can be served warm, at room temperature, or cold. Store in the fridge in an airtight container for up to 7 days.
- You can use this easy maple pumpkin butter for just about anything. Spread it on toast, add it to your oatmeal, swirl it into your morning coffee, or top off your greek yogurt with it! Or, make a beautiful charcuterie board with pumpkin butter as one of your dips.
- Double the recipe and freeze half for later! This pumpkin butter can be frozen in an airtight container for up to 3-4 months. Thaw it in the fridge overnight when you are ready to use it.
- You can make your pumpkin butter thicker or thinner by changing the cooking time. If you cook for longer, you will get a thicker pumpkin butter since more liquid will evaporate!
More Fall Recipes to Try:
- Maple Bourbon Cranberry Sauce
- The Perfect Charcuterie Board
- Keto Pumpkin Spice Simple Syrup
- Keto Pumpkin Muffins
- Keto Cornbread Stuffing with Herbed Butter
Easy Maple Pumpkin Butter
- 1 can Pumpkin Puree not pumpkin pie filling
- 1/2 cup Maple Syrup adjust to taste
- 1 tsp Vanilla Extract
- 1/3 cup Apple Sauce unsweetened is recommended
- 1 tbsp. Pumpkin Pie Spice
- In a small saucepan, add the can of pumpkin puree and applesauce over medium low heat.
- Allow the pumpkin and apple mixture to reduce down slightly to remove excess water, about 5-7 minutes. Stir periodically to prevent scorching.
- Add in the vanilla, maple syrup, and then the pumpkin pie spice.
- Continue to cook the pumpkin butter another 5 minutes or so until it darkens slightly in color and the spices and maple syrup have been fully imcorporates.
- Remove from the heat and allow it to cool to room temperature before storing. This can be served warm, at room temperature, or cold. Store in the fridge for up to 7 days.