Pumpkin Pie Butter on the Stovetop or in the Slow Cooker


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.

Pumpkin Pie Butter Recipe - naturally dairy-free, vegan, plant-based, allergy-friendly - stovetop or slow cooker

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.

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

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Pumpkin Pie Oatmeal (vegan, gluten-free & optionally allergy-friendly)

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Pumpkin Pie Smoothie Bowl (vegan, gluten-free & optionally allergy-friendly)

Pumpkin Pie Smoothie Bowl Recipe - dairy-free and vegan version

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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