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Homemade Pumpkin Butter

November 7, 2015 By Jessica

Pumpkin butter has been my go-to the past week … post run breakfast sandwich with almond butter and pears (as seen here), stirred into oatmeal with some pecans, mixed into coconut yogurt with chia seeds, or shmeared along with jelly or sliced apples for the kids school lunches. By Friday, I realized I’ve made this six times since last year and haven’t shared it with you yet.

This is one of those recipes where the prep time is quick, but it needs a good amount of oven love; something for a weekend afternoon while hanging around the house: make pumpkin butter and have heavenly pumpkin spice linger in the air.

homemade-pumpkin-butter-gluten-free-dairy-free-vegan-from-jessicas-kitchen

When your batch finally cools off you will want to spread it on your favorite bread, sit down and just look out the window as you take in the taste of creamy butter, and its warm spices.

You need this pumpkin goodness in your life.

homemade-pumpkin-butter-gluten-free-dairy-free-vegan-from-jessicas-kitchen

It’s never enough between the six of us, and since it stores in the fridge for weeks I make plenty, but this can easily be halved and very adaptable. 

Hmm, now I’m thinking another good use of pumpkin butter would be to switch out apple butter for pumpkin in this overnight french toast … maybe butternut squash chunks or chunks of pear instead of apple … ok, I need to make another batch (note to self).

I have become sort of a pumpkin keeper(!)–roasting as many as I can and freezing 2-cup portions (for pancakes, pies, cookies, etc) to keep my our pumpkin love in full force through the winter being that it’s so healthy, full of nutrition and good eats, but don’t worry, I won’t bombard you with pumpkin in January. Promise.

homemade-pumpkin-butter-gluten-free-dairy-free-vegan-from-jessicas-kitchen

So I came across this recipe last year from Food52, a recipe by Paul Virant; they slightly adapted it from his book The Preservation Kitchen. I slightly adapted it using coconut oil and less sugar.

It’s simple homemade pumpkin butter without any fuss that happens to also makes a lovely gift. It stores in the fridge for weeks and is freezer friendly. On canning: Paul Virant says, “because it’s low in acidity, it’s not safe for water-bath canning.” <–Just in case you were curious.

Psst. You know what the best is? It’s foolproof and no one has to know. 

Enjoy the rest of the weekend!

xx 

Homemade Pumpkin Butter (gluten free, dairy free, egg free, soy free, vegan)
 
Save Print
Prep time
10 mins
Cook time
2 hours 25 mins
Total time
2 hours 35 mins
 
An easy, foolproof recipe for homemade pumpkin butter that is better than store-bought! Can easily be halved, or doubled, if needed, and makes a wonderful holiday food gift!
Jessica: From Jessica's Kitchen
Recipe type: Breakfast
Serves: 1½ quarts
Ingredients
  • Makes about 6 cups roasted pumpkin or winter squash:
  • 2 medium sugar pie pumpkins or winter squash (about 5 pounds), halved and seeded
  • Preheat the oven to 400 degrees F. Place halved pumpkins, cut side down, on a parchment lined baking sheet and roast for 55 minutes, or until the pumpkin is tender and easily can be pushed down. (Time will vary depending on squash variety and size.) When cool enough to the touch, scrape out the pulp into a bowl and discard the skin.
  • Makes 1½ quarts of Pumpkin Butter
  • For the Pumpkin Butter:
  • I adapted it slightly by using less sugar. It tastes less sweet than jarred varieties, if you like it sweeter see my notes below.
  • 6 cups (3 pounds) roasted pumpkin (or winter squash pulp)
  • 1½ cups (9 oz) coconut sugar (or lightly packed brown sugar), lightly packed
  • 4 ounces coconut oil (or non-dairy buttery spread)
  • 1 teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
Preparation
  1. Preheat the oven to 350°F. In a large bowl, mix together the roasted pumpkin, coconut sugar, coconut oil, salt, cinnamon, nutmeg, ginger, and cloves. I use an immersion blender for a more creamy, spreadable consistency. Transfer to a 9 X 13-inch baking pan and bake, stirring every 30 minutes or so with a spatula, for 90 minutes. Pumpkin butter should be a darker hue, thick and slightly caramelized. Stir again after taking it out of the oven; it should be smooth and spreadable. Cool then transfer into glass jars or tupperware and refrigerate until ready to use. To freeze: transfer into freezer friendly containers.
  2. Notes: For a sweeter pumpkin butter: Add ½ cup lightly packed coconut sugar. Before doing so I suggest tasting it because I would hate for it to be too sweet and not enjoy it. Add more sugar while pumpkin butter is hot to fully incorporate.
  3. The coconut oil does not impart any coconut flavor (I use Dr. Bronners raw) due to the spices, but if you really dislike coconut, use non-dairy buttery spread (Earth Balance soy free spread). I have made it using both, and either way yields delicious results.
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Filed Under: breakfast, vegan Tagged With: breakfast, dairy-free, gluten-free, light and easy recipes, pumpkin, soy-free, vegan

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Comments

  1. Amy says

    November 8, 2015 at 8:37 am

    YES!! This looks amazing!
    Reply
    • Jessica says

      November 8, 2015 at 8:16 pm

      Thanks Amy :)
      Reply
  2. Lori says

    November 8, 2015 at 8:52 am

    I love pumpkin butter but not when it's thin and this looks perfect. I had a question: do I not use all the roasted pumpkin for the actual pumpkin butter recipe? Sorry I'm not clear on the recipe and I want to make this today. Thanks Jessica!!
    Reply
    • Jessica says

      November 8, 2015 at 8:20 pm

      Sorry for the late reply; you will have some left over if your pumpkins are larger than a total of 5 pounds. It would be best to weigh it but if you don't have a scale I would guess 1 1/2 cups equals 1 pound but I'm not completely sure. This recipe is pretty versatile, so if you do use more pumpkin than needed just adjust seasonings per taste. Hope that helps. Enjoy!
      Reply
  3. Melani says

    November 8, 2015 at 9:02 am

    You had me at "with almond butter and pears"! Now I need to get roasting :) Beautiful fall looking photos!
    Reply
    • Jessica says

      November 8, 2015 at 8:21 pm

      Thanks SO much! Enjoy :)
      Reply
  4. Renee says

    November 8, 2015 at 9:30 am

    This sounds amazing! Making this my project next week! Do you think it would good as a pumpkin pie-ish parfait. I'm terrible at pie!
    Reply
    • Jessica says

      November 8, 2015 at 8:23 pm

      Ooh that sounds good. It kind of tastes like pie filling ... so yeah, I sure would! Great idea Renee!
      Reply
  5. Lisa says

    November 8, 2015 at 10:15 am

    I've never had pumpkin butter so I'm looking forward to a new experience. It looks pretty easy to make. While I'm baking the pumpkin, can I bake the seeds? I love pumpkin seeds.
    Reply
    • Jessica says

      November 8, 2015 at 8:28 pm

      It is very easy and tastes sort of like pumpkin pie, a very comforting fall flavor. You can absolutely bake pumpkin seeds, they will only need 25-30 minutes and bake at the same temperature. Enjoy :)
      Reply
  6. Jenna says

    November 8, 2015 at 10:30 am

    I love anything pumpkin, especially when it's easy and goes on anything. I've never thought to roast extra to freeze. Great idea thank you! :)
    Reply
    • Jessica says

      November 8, 2015 at 8:30 pm

      Me too! Oh yes, I'm a big fan of freezing and pumpkin keeps well in the freezer for months (in freezer safe containers). Enjoy!
      Reply
  7. Francine says

    November 8, 2015 at 12:40 pm

    What a healthier alternative to peanut butter and jelly. And I am visualizing the smells of the spices filling the kitchen. A double bonus
    Reply
    • Jessica says

      November 8, 2015 at 8:31 pm

      And tasty too! Spices baking in the kitchen is the best. :)
      Reply
  8. Zoe says

    November 8, 2015 at 3:15 pm

    This is my kind of spread :) Can't wait to try this. YUM.
    Reply
    • Jessica says

      November 8, 2015 at 8:32 pm

      Enjoy!!
      Reply
  9. Jessica says

    November 8, 2015 at 6:53 pm

    I want to make this during the week but don't think I will have time after work to roast the pumpkins and make the pumpkin butter. Can I roast the pumpkins the day before? This looks so delicious and your photos have me craving some right now! Never too much pumpkin :)
    Reply
    • Jessica says

      November 8, 2015 at 8:34 pm

      Yes, then store in the fridge. I wouldn't let it stay in the fridge longer than a day or too since it's not seasoned and can begin to spoil. Hope you love it as much as we do...enjoy!
      Reply
  10. Karl says

    November 9, 2015 at 7:34 am

    I'll bet I could eat that whole jar in no time!
    Reply
    • Jessica says

      November 12, 2015 at 12:16 pm

      Haha! I almost did :)
      Reply
  11. Elizabeth says

    November 22, 2015 at 10:42 pm

    My god did this turn out delicious!!! I also made the pear, almond butter sandwich with it and I'm obsessed. Thanks for an awesome recipe!!
    Reply
    • Jessica says

      November 25, 2015 at 2:38 pm

      Yay, happy to hear you love it! That sandwich is the best post-workout breakfast!
      Reply
  12. Jane says

    November 24, 2015 at 10:44 am

    If I could I would kiss you right now because not only was this so easy but seriously a luxury!! Will be using it for baked french toast this weekend. Happy Thanksgiving!
    Reply
    • Jessica says

      November 25, 2015 at 2:26 pm

      Haha, I'll take a cyber kiss ;) Happy to hear you loved it, yay! Sounds yummy, enjoy and Happy Thanksgiving to you too Jane!!
      Reply
  13. Cakespy says

    December 12, 2015 at 2:56 pm

    I don't think pumpkin should be "over" after Thanksgiving so I am embracing this recipe here and now!! Awesome. :-)
    Reply
    • Jessica says

      December 12, 2015 at 7:16 pm

      I am SO with you haha ...give me pumpkin anytime!!
      Reply
  14. Leah says

    December 13, 2015 at 4:57 pm

    Just finished making the pumpkin butter and finally got it cool enough to taste and it doesn't taste like anything from a jar! I'm so happy I didn't settle for the jar stuff! Making your pumpkin butter waffles next weekend, good thing this makes a lot!
    Reply
    • Jessica says

      December 13, 2015 at 8:44 pm

      I love that stuff. happy to hear you love it as much as we do! Hope you love the waffles, they are pretty darn good but you be the judge of that! :)
      Reply
  15. Emily says

    December 16, 2015 at 7:23 pm

    I saw this recipe floating the internet but being dairy free I didn't bother. Thanks for testing it out. Made it today and spread it generously on my toast with sliced apple and my goodness was it scrumptious. It almost tasted like caramelized pumpkin and love all the spice. Looking forward to trying your bbq bolognese pasta next and those pumpkin butter waffles when my children come home from college next week.
    Reply
    • Jessica says

      December 17, 2015 at 4:52 pm

      I am so happy to hear you gave it a try Emily because there's nothing better than trying out a recipe that is enjoyed! ...Two great choices to try with many steps that can be made ahead...enjoy and enjoy your children being home from college!!
      Reply
  16. Elizabeth says

    December 30, 2015 at 3:01 pm

    I used canned pumpkin and the results are spledid. It's silky smooth with the perfect amout of pumpkin spice. I'm making bite size toast with pumpkin butter and sliced pear as one of my apps for New Year's Eve...thanks for an awesome recipe and inspiration!!
    Reply
    • Jessica says

      December 30, 2015 at 6:16 pm

      That sounds delish! Enjoy and Happy New year's Elizabeth!!
      Reply
  17. Jaimie says

    February 3, 2016 at 6:20 pm

    I just made your pumpkin butter. How do you spell self control.
    Reply
  18. Thomas says

    December 11, 2016 at 6:05 pm

    How many cans of pumpkin do I need instead of roasting fresh pumpkin? I really don't want to roast pumpkin and was hoping I can use canned pumpkin instead. Thanks!
    Reply
    • Jessica says

      December 11, 2016 at 7:03 pm

      3 (15 ounce) cans should do the trick. Enjoy!
      Reply
  19. Claudia says

    November 12, 2017 at 1:19 pm

    My pumpkin butter came out insanely delicious. I didn't roast fresh pumpkin, instead I used three cans of pumpkin purée and found that I only needed 60 minutes in the oven and it was perfect!
    Reply

Trackbacks

  1. Grain Free Pumpkin Butter Waffles with Maple Cinnamon Glaze – From Jessica's Kitchen says:
    December 13, 2015 at 2:36 am
    […] roasted pumpkin, which is FAR less difficult than it sounds; the pumpkin butter is even easier, see recipe here and ends very […]
    Reply
  2. {Almost} No-Bake Pumpkin Pie (dairy free, egg free, gluten free, grain free, paleo, soy free, vegan) | From Jessica's Kitchen says:
    August 19, 2019 at 11:16 am
    […] – it has a funny way of highlighting the pumpkin flavor. I realized this when making my homemade pumpkin butter – a little goes a long way. Speaking of which: If you happen to know of an avid pumpkin […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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