This super-easy, naturally dairy-free pumpkin pie butter uses my favorite pumpkin pie spice blend for a special holiday infusion. It’s a fast and easy way to enjoy creamy pumpkin on toast, ice cream, and more. It also makes a great gift, but beware that pumpkin butter shouldn’t be canned. However, I’ve read that it can last for up to 2 weeks in the refrigerator or frozen for longer keeping.
We originally shared this recipe fifteen years ago, but today we’re giving it an update! We’ve added nutrition facts, along with stove top and slow cooker directions.
Special Diet Notes: Pumpkin Pie Butter
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 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
- Put the pumpkin, sugar, apple juice, cinnamon, nutmeg, ginger, cloves, and salt in a large saucepan and stir until smooth.
- 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.
- Cool and store in an airtight container in the refrigerator, or freeze to enjoy at a later date.