Harvest Spice Pumpkin Butter

  • Author: The Kitchen Whisperer

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  • 3 1/2 cups pumpkin puree (not pie filling)
  • 3/4 cup apple cider
  • 1 1/4 cups light brown sugar, packed
  • 1 1/2 tsp Pumpkin Pie Spice
  • 3 cinnamon sticks
  • 2 vanilla beans, split lengthways and seeded (or 2 tsp extract)


  1. In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice.
  2. Mix to combine.
  3. Add in the vanilla bean seeds and pods plus the cinnamon sticks.
  4. Stir well to combine.
  5. Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble)
  6. Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.
  7. While the mixture is cooking stir frequently as you don’t want to burn the bottom.
  8. Taste for seasoning.
  9. Remove vanilla bean pods and cinnamon sticks from the mixture and discard.
  10. Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.
  11. Cover and store in the fridge for 2-4 weeks… if it’ll last that long!


If you don’t like pumpkin you can use Acorn Squash, Butternut or really any winter squash.
Try a splash or two of maple syrup as well in your mixture but reduce the brown sugar a bit.

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