Maple Pumpkin Butter

Hi Everyone,

Boy this weather is confusing!  Last week it was chilly, in the 60’s and this past week it was in the 80’s and 90’s.  Then of course this weekend, cooler weather only in the 60’s.  Figures because I have the Food/Daily Buzz event this weekend!  At least it’s not suppose to rain.  Are you going to the Food Buzz event?

Today I have for you a sugar-free Maple Pumpkin Butter for you!  I love this pumpkin Butter, not only is it guilt-free, it tastes fantastic in yogurt, on oatmeal and on pumpkin bread!!

This pumpkin butter is not very sweet, but me my guest to add some brown sugar to it.  There are some things that I like sweet, like a chocolaty dessert, but not pumpkin butter.  This is more on the spicy side.  I used spiced apple cider, cinnamon, cloves, nutmeg and homemade pumpkin puree to make it.  It really tastes fantastic!!!  The whole process takes about 30 minutes to make if you use canned pumpkin!!  It’s thick, creamy and oh so good!!   I even eat it like it was applesauce.

Maple Pumpkin Butter
Nutrition Information
  • Serves: 3½ cups
  • Serving size: ¼ Cup
    Prep time: 
    Cook time: 
    Total time: 
    A creamy, thick pumpkin butter made with sugar free maple syrup and spices.
    • 4 cups pumpkin puree
    • 1 cup apple cider or apple juice
    • ½ cup maple syrup, sugar free
    • ¼ tsp. ground cloves
    • 1 tsp. ground cinnamon
    • ½ tsp. ground nutmeg
    • 1 tsp. vanilla extract
    • Juice of half a lemon
    1. Combine pumpkin, apple cider, maple syrup, spices and vanilla in a large saucepan and stir well.
    2. Bring mixture to a boil.
    3. Reduce heat, cover and simmer for 30 minutes or until thickened; stirring frequently.
    4. Remove from heat. Adjust spices to taste. Stir in lemon juice, or more to taste.
    5. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
    At he end when you taste test your pumpkin butter and it is not sweet enough, add about ¼ to ½ cup brown sugar. Stir it really well, and taste again.

    Calories per ¼ cup: 29.1, Fat: .01, Cholesterol: 0, Sodium: 184, Potassium: 177.3, Carbs: 7,7, Fiber: 1, Sugar: 2.9, Protein: .06

    Since I had so much Maple Pumpkin Butter, I placed them in 3 mason jar and placed in my refrigerator once they cooled.   I love homemade pumpkin butter, so much better than store-bought.  You can control the taste and ingredients that go in it.  Do you like pumpkin butter?  What do you put it on?

    Well my Friends, time to go.  I won’t be online much this weekend, but I’ll be checking in from time to time!

    Have a great weekend!  Get out there and do some fun fall activities!!!  Next thing you know winter will be here!  Yuk!!





    1. maple and pumpkin is one of my all time favorite combinations! this looks sinfully delicious! 🙂

    2. Oh, this looks delicious! I really cannot get enough pumpkin right now, so this is perfect!

    3. have fun at Foodbuzz!! I went last year and it was awesome. Can’t wait to hear all about it. Also – pumpkin butter. So fabulous.

    4. This looks great! I love the addition of maple!

    5. Need this apple butter in my life NOW!

    6. Drooliiiing over here, girl! This looks phenom!

    7. This recipe looks terrific, i usually buy a store bought brand but will definitely give this a try. I use it on top of brie with chopped pecans when I want a decadent appetizer or fun hostess gift. Just pop it in the baker , in the oven for 20 minutes at 350 degrees . Yum.

    8. Have fun at the Foodbuzz Festival! Wish I could be there…I’d love to meet you 🙂 PS…excellent pumpkin butter!

    9. Yikes, don’t mention the W word! Trying to appreciate fall as much as possible while it’s here 🙂

      Pumpkin butter is something I have yet to see in stores- but the way you describe it makes me mighty curious…


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