Vegan Pumpkin Butter

Pumpkin butter’s festive taste and intoxicating aroma make it a fall classic.  It can be smeared on toast or muffins, eaten out of the jar with a spoon, or used as an oatmeal or yogurt topping!  Plus, it’s fun and easy to prepare.

Pumpkin Butter Jar with Lid Off

I used a pumpkin butter recipe comes from a great cookbook, Vegan Desserts: Sumptuous Sweets for Every Season, by Hannah Kiminsky.

First, gather the ingredients!

Pumpkin Butter Ingredients

Once the maple syrup and pumpkin heat up, magic happens…

Pumpkin and Maple Syrup

The mixture takes on a darker hue and delicious smells begin to waft through your house.

Pumpkin Butter with Spices

Tom (aka the fiancé) knows that when I approach with a mystery sample, the agreement is taste first, question second.  With the pumpkin butter, he pronounced, “It tastes like fall.”   I couldn’t have put it better myself.  In fact, I’m hoping to make a big batch in a few months for holiday gifts!

Pumpkin Butter in Jar


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Vegan Pumpkin Butter
  • 1 15oz can of pumpkin puree
  • ½ cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon all spice
  • ¼ teaspoon cloves
  • pinch of nutmeg
  • pinch of salt
  1. Place pumpkin and maple syrup in saucepan over medium heat.
  2. Stir until mixture thickens -- approximately 15 minutes.
  3. Make sure to stir continuously to avoid burning.
  4. Once thickened, turn off heat and stir in spices.
  5. Place pumpkin butter in jar. Let cool to room temperature before putting on jar lid