Food Network Kitchen’s Pumpkin Butter, as seen on Food Network.
Recipe courtesy of Emily Weinberger for Food Network Kitchen

Pumpkin Butter

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  • Level: Easy
  • Total: 2 hr 35 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 cups
A few pantry ingredients and one pot are all you need for a dreamy pumpkin spread for morning, noon and night snacking pleasure. As a bonus, it will make your kitchen smell of fall like nothing else! Pure pumpkin puree (not pumpkin pie filling) is simmered with fragrant pumpkin-pie spice and cinnamon and then sweetened with maple syrup and brown sugar. Spread the butter on toast and muffins or try adding a spoonful to your cup of joe for a twist on a pumpkin-spiced latte. Spoon some into a jar and wrap it up with a thoughtful note for an edible gift.



  1. Whisk the pumpkin, apple cider, brown sugar, maple syrup, pumpkin-pie spice, cinnamon, allspice, vanilla and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, stirring often with a rubber spatula to make sure the bottom doesn’t burn, until the mixture darkens slightly and is thick and smooth, 25 to 30 minutes.
  2. Transfer the pumpkin butter to a bowl, cover and cool completely in the refrigerator, 2 hours and up to overnight. Once cooled, refrigerate in an airtight container for up to 1 week.