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.
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.
- 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.