Pumpkin Butter is SO simple and a great addition to your fall breakfast lineup. It’s delicious on toast, a rice cracker or even by itself right out of the jar!

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Since the kids started school this fall, I’ve been making a lot more sandwiches for them. He goes to a “nut free” school, so it can be tricky because the number one kid favorite sandwich, PB & J, is a major no-no (although, I have found sunflower seed butter to be a good replacement for peanut or almond butter in terms of flavor and texture). One of the sandwich fillings Kenya loves most is cream cheese and strawberry preserves. Now that strawberries are out of season, though, I wanted to make another type of spread he would crave. Enter: Pumpkin Butter!


A few weeks ago I went to Trader Joe’s and bought a jar of their pumpkin butter. It’s delicious, of course, but it is SO sweet. You can actually taste the sugar more than the pumpkin. Always up to a challenge, I decided to make my own version of this seasonal treat. For this recipe you could roast a pumpkin and puree it, but canned pumpkin seems to be all over the grocery this time of year, so I decided to save some time and use it instead.


Now I’ve got everyone in my house hooked on this creation. We’ve been eating it on rice crackers and pita, stirring it into yogurt and more. It only takes minutes to make and will last for a few weeks in the fridge — that is unless everyone doesn’t eat it all up first! Anything pumpkin and my family is 100% IN. We also use this recipe to make this cute Pumpkin Toast for Halloween!


This time of year, I feel like I have a constant supply of pumpkin puree in my pantry so I’m always dreaming up ways to use it. We make Flourless Pumpkin Chocolate MuffinsPumpkin Pie ParfaitsPumpkin Pear BreadPumpkin Waffles and so much more! It’s our favorite. 


Pumpkin Butter is super versatile and great to have on hand. Let me know if you make this recipe by tagging me on social media!


Pumpkin Butter

Pumpkin Butter is SO simple and a great addition to your fall breakfast lineup. It's delicious on toast, a rice cracker or even by itself right out of the jar!
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Course: Breakfast
Cuisine: American
Servings: 4
Cook Time 5 minutes
Total Time 5 minutes



  • Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
  • Cool and serve.


*Place in appropriate tupperware, mason jar or ziploc bag and freeze up to 4 months. Defrost in fridge.


Calories: 35kcal | Carbohydrates: 9g | Fiber: 1g | Sugar: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I’ve made this recipe several times and it included agave. I don’t see the agave as an ingredient now. Was it changed for some reason? If not, how much agave do you use?
    Thank you!

  2. I just made some of this. Really yummy! I tossed some of this into pancake batter & made some pumpkin pancakes. I of course topped them with more pumpkin butter & a tiny bit of cream cheese. My toddler & husband loved. Shockingly we still have some leftovers that I’m going to freeze. Can’t wait to have them again.

  3. I hate overly sweet foods — I feel like my teeth ache afterwards! This is such a great way to use up leftover pumpkin puree!

  4. Awesome I wanted to know what to do with the extra puree I had after making the pumpkin waffles. I will use this recipe to finish the rest of the puree. I don’t buy avgar necter so will try just honey and see what happens.

  5. Hi Catherine,

    I usually use agave instead of honey because I thought they were pretty similar in taste and texture.. Just curious why do you use both in this recipe?

  6. It’s me again:) I just got a response from Trader Joe’s (LOVE this store) about their canned foods and BPA if anyone is interested. Their organic canned pumpkin is bpa-free – yay!!

    Dear Katherine,

    Thank you for contacting us. Here is the deal with BPA. First, regarding Tetra, all Tetra Pak is BPA-free.

    Second, every glass jar item has a metal lid. All metal lids do have a layer of BPA coating. However, there is another coating put on after that. There is no direct contact of BPA to food. We have multiple supplier testing results showing there is no BPA detected from metal lids.

    All our canned fish (and our canned chicken and beef too) are now in BPA-free cans EXCEPT: Sardines, Crab, Cherrystone Clams & Oysters (our suppliers are working for a solution next year).

    All our canned fruits, beans and vegetables (including tomatoes, and the Organic Canned Pumpkin) are in BPA-free cans EXCEPT: Mandarins, Hatch Chilies, Artichokes, Organic Baked Beans (expecting transition this Fall).

    All of our canned Soups and Stews (and including Joe’s Os) are in cans that DO have BPA. Some of our suppliers are expecting they will be able to make transition next year.

    Lastly, Coconut Milk and Coconut Cream is in a BPA-free can.

    I hope this helps!

  7. Dear Catherine,
    This looks delicious!!! I adore your site and recommend it all the time:) One thing I am concerned about is BPA in canned foods – it’s a known endocrine disruptor – Canada has even banned it in schools.
    A new study just came out about BPA and miscarriage:
    Since most canned foods (including yummy pumpkin) contain bpa, can you recommend an alternative in your recipes too? I just love them so much! I’m going to search for bpa-free or maybe even attempt apuree from scratch – eek!
    Many Thanks:)

  8. I 100% agree with you about how sweet TJ’s Pumpkin Butter is! It turned me off completely and the jar sat in my fridge forever.

    Really excited to try this!!

  9. Made a small batch with the inevitable “half a can of pumpkin puree” leftover from another recipe. Really good and easy.

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  11. Would you be able to make a pumpkin “pie”, like the apple butter turnovers, with this?

    I don’t know how it would turn out since its more of a puree.


  12. Catherine, your website is my new obsession. I discovered it a few days ago and have made the pumpkin apple muffins, the pumpkin butter, the eggplant burgers (and nuggets), and I plan to make the carrot ginger soup tomorrow. What fun! Thank you so much for your awesome work!

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