Dairy-Free Pumpkin Pie Butter
Prep time
Cook time
Total time
This is a traditional, sweet fruit butter with warm pie spices. If you're looking for a less sweet pumpkin pie butter, you can cut the sugar by up to half, or use coconut sugar. Or for a deeper flavor, substitute part of the sugar with brown sugar.
Recipe type: Sauce
Cuisine: American
Serves: about 4 cups
  • 1 (29-ounce) can pumpkin puree (or about 3½ cups cooked pumpkin puree)
  • 1½ cups sugar
  • ¾ cup apple juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ⅛ teaspoon salt
  1. Put the pumpkin, sugar, apple juice, cinnamon, nutmeg, ginger, cloves, and salt in a large saucepan and stir until smooth.
  2. Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, for 30 minutes, or until thickened.
  3. Cool and store in an airtight container in the refrigerator, or freeze to enjoy at a later date.
Slow Cooker Option: Place all ingredients in your slow cooker, and stir to combine. Heat on low for 4 to 6 hours, or on high for 2 to 3 hours, checking in periodically to stir.
Nutrition Information
Serving size: 2 tablespoons Calories: 47 Fat: .1g Saturated fat: .1g Carbohydrates: 12.3g Sugar: 10.8g Sodium: 9mg Fiber: .9g Protein: .3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-pie-butter