Pumpkin Butter Recipe

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This pumpkin butter recipe is the only thing your morning toast is screaming for this season!

Aaaah, fall has arrived in all it’s red, gold and brown glory. It’s my absolute favorite time of year. I seem to come alive during this season, and so does Mini Chef. All the leaves to jump in, tree branches to shake (leaf rain!) and of course, PUMPKINS!!!! (And yes, the clean eating pumpkin butter recipe!)

Clean Eating Pumpkin Butter Recipe

Pumpkins are my absolute favorite part of the season (well, and Halloween…). They are so delicious regardless of how you prepare them, and packed with nutrition too!

Last year, I tried my hand at creating a pumpkin butter recipe and failed miserably. I tried again and again and just could not get it right. It seems timing is everything because this year, I hit a home run on my first attempt. I just love it when that happens!

Mini Chef LOVES this on toast with peanut butter. It’s a great way to start your morning!

UPDATE: Here is why you should NOT can pumpkin butter.


If you’re at a loss for what to do with this deliciousness, let me help you out with this short but yummy list.

  • Smear it over pancakes.
  • Smear it over waffles.
  • Drip some over a scoop of vanilla ice cream
  • Make an autumn-inspired pizza and use this as the sauce.
  • Put it between two slices of french toast.
  • Stir it into your morning oatmeal.
  • Stir it into plain yogurt.
  • Spoon it over a baked sweet potato.
  • Make a pumpkin butter parfait.
  • Add a tablespoon or two to a grilled cheese sandwich.

At the end of the day, no matter how you use it, you’ll end up with something delicious! Just don’t smear it on spinach… Just sayin’…



Clean Eating Pumpkin Butter Recipe

Pumpkin Butter Recipe

Spread a little of this over your morning toast and Autumn will never be the same. 
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Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 80 servings (5 cups, approximately)
Calories: 17kcal
Author: Tiffany McCauley


  • 30 oz. canned pumpkin puree (not pumpkin pie filling!!)
  • 1 cup apple juice (no sugar added)
  • 1 cup honey
  • ΒΌ cup pure maple syrup
  • 2 tsp. molasses
  • 2 tbsp. lemon juice
  • 1 Β½ tsp. pumpkin spice mix no sugar added if purchased (see recipe link above)
  • pinch of salt (very small)


  • Place all ingredients in a small slow cooker and cook on low for 5-6 hours.
  • Allow to cool for a while, pour into storage jars and keep it in the fridge overnight. Enjoy the next morning!


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1tbsp. | Calories: 17kcal | Carbohydrates: 4g | Potassium: 10mg | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom.Β I create healthy, clean eating recipes for everyday living.

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  1. graciouspantry says:

    If you want to use fresh pumpkins, just make the puree and go from there. This will keep about 2 weeks. But it also freezes well.

    1. Hi Madam,

      what else can I use to substitute pumpkin spice for making butter when run out of it instead of buying another one from the shop please?


  2. graciouspantry says:

    Sure! But you would need to make a puree out of them first.

  3. graciouspantry says:

    About 2 weeks. You can freeze it for up to 6 months.

  4. graciouspantry says:

    Sorry, I don’t know. I don’t know anything about canning.

  5. graciouspantry says:

    I hope you enjoy it! πŸ™‚

  6. graciouspantry says:

    About 2 weeks, or 6 months in the freezer.

  7. graciouspantry says:

    Bake the pumpkins and make a puree from the flesh. Then proceed with the recipe.

  8. graciouspantry says:

    Hope you enjoy it!

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  10. Robyn Cade says:

    Help! OMG! Just totally messed up and put 2 Tablespoons of molasses. Is there anything I can do?

    1. graciouspantry says:

      Don’t worry about it. You’re fine. πŸ™‚

  11. graciouspantry says:

    Awesome! Glad you enjoyed it!

  12. graciouspantry says:

    Yes. Cut it in half, scoop out the seeds and lay it cut side down in a baking dish. Add about 1/2 inch of water and bake at 350 for about 1 hour or until you can easily pass a knife through the skin.

  13. graciouspantry says:

    Yes, and don’t remove the lid. Let it do it’s thing. It will thicken further as it cools in the fridge as well.

  14. Kelly Roberts Black says:

    I used apple sauce instead of apple juice…i added a little water to help with that…you think it will be okay?

    1. graciouspantry says:

      It should be, yes.

  15. graciouspantry says:

    You can find them at places like cost plus, pier 1 or even bed, bath & beyond. Just be careful you make this close to the time you give it away and keep it in the fridge.

  16. graciouspantry says:

    Yes, but I’m not sure of the amounts. I’m working on a sweet potato butter this week actually, so if you don’t mind waiting, I’ll have the recipe posted soon.

  17. Thea Alexander says:

    I made this last week. It turned out wonderful! Gave some to my cousin and he raved about it. Little did he know it was a clean recipe! πŸ™‚

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  20. graciouspantry says:

    How about orange juice?

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  22. could you use this to fill little pies? -like make mini pumpkin pies πŸ™‚ ?

  23. Do you think you could cut the amount of sugar at all? 1 cup of honey, 1/4 maple syrup, and 2 tsp of molasses is a lot when you’re trying to lower your sugar amount.

    1. Mama765 – It is a lot of sugar, but you aren’t eating this a cup at a time either. You eat this maybe 1 tablespoon at a time You treat it like jam or jelly. You could certainly use less of the sweeteners if you like though. Try cutting them in half and see how you like the flavor. You can always stir more in if you need to.

  24. Littlemissknit says:

    I am excited to make pumpkin butter but I only have a pretty big slow cooker, am I better off doing it on the stove? If so, how much shorter would my cooking time be?

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